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Prawns in thick curry sauce

Ingredients: -1 Gram(s) curry powder -1 Gram(s) ground coriander -1 Gram(s) ground cumin -1 Gram(s) tumeric 150 Package(s) natural yoghurt -1 Kilogram(s) cooked and peeled frozen prawns 1 Gram(s) finely chopped green chilli pepper (fresh) 1/2 ginger (paste) -1 Gram(s) garlic (paste) -1 Gram(s) cumin seeds 2 Gram(s) broken cinnamon stick 1 Kilogram(s) chopped onions -1 Gram(s) salt -1 Gram(s) garam masala 15 Bunch(s) chopped fresh coriander Directions: Heat oil in large non-stick frying pan, add the onion and cinnamon pieces and fry gently for 3-5 minutes until the onion start to turn brown. Stir in the cumin seeds. Add the garlic, ginger, chilli and prawns. Stir fry for 3-5 minutes. Meanwhile mix the yoghurt, tumeric, coriander, cumin and curry powder together and beat well. Remove the prawns and onions from the frying pan using a slotted spoon and set aside. Add the yoghurt mix to the pan, a little at a time, stirring well between additions. Salt to taste and allow the ingredients to blend together while stirring. Return the prawns to the pan. Add the garam masala, lemon juice and chopped fresh coriander and cook for a few more minutes. Serve at once. Comments: Another authentic dish from India
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