¼ cup vegetable oil
1 cup finely chopped red onions
½ cup finely chopped shallots
2 bay leaves
½ tsp. crushed fennel seeds
4 whole cloves
2 tsps. ground coriander
¼ tsp. turmeric
½ tsp. chili powder
1 lb prawns, peeled and deveined
1 cup single cream
salt to taste
chopped coriander leaves to serve
Heat the oil in a medium saucepan over medium high heat.
Add the onion, shallots, bay leaves, fennel, cloves, coriander, turmeric and chili. Cook, stirring frequently, for about 5 minutes or until the onion starts to brown.
Add the prawns and saute` until they begin to curl and turn pink.
Stir in the cream and cook until the sauce is hot. Season with salt.
Serve immediately with rice or Indian bread, together with a spinach dish.