Prawn curry from chef Anura at Abu Dhabi City Golf Club.

	Ingredients 1kg onion 100g garlic 50g ginger 25g coriander powder 15g chilli powder 15g garam masala 20g turmeric powder 4-5 garlic cloves 1 small cinnamon stick 5cm aniseed root 3 cardamom seeds 50g cashew nuts 400g peeled tomatoes 500ml oil 3 chicken stock cubes 1 bay leaf 2g cumin seed 1.5kg peeled prawns 100ml cream 20g coriander leaves 200ml water butter (to sauté)

Method

For the base:

• Slice the onions and sauté lightly with a little bit of oil (without colouring). Purée the onions.
• Boil the cashew nuts and then purée them.
• Blend the garlic and ginger to purée separately and put aside.
• Blend the peeled tomatoes.
• Heat some oil in a pan.
• Put in cinnamon stick, aniseed, bay leaf, cumin seed, cardamom and garlic cloves.
• Add the coriander powder, chilli, garam masala and turmeric powder.
• Sauté the mix for two minutes (it should not change colour).
• Add all the blended purées, cook for
• 2-3 minutes.
• Crumble in the chicken stock cubes. Cook at a medium heat for another 2-3 minutes.

For the prawn curry:

• Sauté peeled prawns in butter.
• Add water and liquidise.
• Mix cream and coriander leaves into the curry base.
• Serve with boiled rice, papadums, a mixed salad and mango chutney.

This recipe serves 10 and comes from chef Anura at Abu Dhabi City Golf Club.