Description
Ingredients
- 2 tbsp rapeseed (canola) oil or ghee
- 1-star anise
- 5cm piece of cinnamon stick
- 1 onion, finely chopped
- 2 tbsp garlic and ginger paste
- 1 green bird’s eye chili, finely chopped
- ½ tsp Kashmiri chili powder
- 1 tsp cumin
- 125ml (½ cup) tomato purée
- 700ml base sauce, heated
- 450g (1lb) small peeled raw prawns (shrimp)
- 2 tomatoes, quartered
- 1 tsp kasoori methi (dried fenugreek leaves)
- 2 lemons (1 quartered)
- Salt, to taste
- 4 homemade puris or fried chapattis
- 3 tbsp finely chopped coriander (cilantro)
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