800 gr. peeled Prawns
1 small can diced tomatoes
1 stick cinnamon
2 tablespoon Peanut oil
1 teaspoon curry powder
1/2 red chili
1 tablespoon curcuma
1 teaspoon ground coriander
1 handful fresh coriander
1 teaspoon cumin
1/2 teaspoon chili powder
1 small piece ginger
2 garlic cloves
1 small onion
1 - 1 1/2 teaspoons of sugar
150g natural yoghurt
1/2 tin coconut milk or paste
Mix curcuma, ground coriander, cumin and chili powder in a bowl.
Peel the ginger and grate in the bowl as well. Peel the garlic and press through a garlic crusher.
Stir in 5 tablespoons of water to create a paste.
Peel onion and chili pepper and chop into small pieces.
Heat oil in a pan fry them shortly, then add the paste and sauté 1 minute. After that, add the tomatoes, juice of half a lemon, cinnamon stick and curry.
Season with some salt.
Let cook on low heat for about 30 minutes, then add the sugar and coconut milk.
Cook for further 5 minutes.
Sauté shrimp for several minutes and add before serving in the curry.
Finally add yoghurt, stir and serve.
Sprinkle with grated lemon peel and coriander.
Do not forget to remove the cinnamon stick!