This is a mild curry with a thick spicy sauce. It is best eaten with Indian bread such as Chapatti or naan.
2 oz. butter
1 medium-sized onion, finely chopped
2 garlic cloves, crushed
1-inch piece fresh root ginger, peeled and finely chopped
2 lb. Dublin Bay prawns , shelled
1 teaspoon turmeric
1 teaspoon hot chilli powder
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
5 fl. oz. yogurt or sour cream
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the onion, garlic and ginger and fry, stirring frequently, for 8 to 10 minutes or until the onion is golden brown. Add the prawns or shrimps and fry, stirring carefully, for 5 minutes.
Stir in the turmeric, chilli powder, coriander, cumin, salt, pepper and yogurt. Bring the mixture to the boil, reduce the heat to moderately low and simmer, stirring frequently, for 30 minutes or until the sauce has thickened.
Remove the pan from the heat. Spoon the curry into a warmed serving dish. Serve immediately.