75 g/3 oz. unsalted butter
6 green cardamoms, split open the top of each pod
1-inch cube of root ginger, peeled and finely grated
3-4 cloves garlic, peeled and crushed
1 tbsp. ground coriander
1/2 tsp. ground turmeric
450 g/1 lb. fresh peeled prawns
125 g/5 oz. thick set natural yogurt
90 ml./3 fl. oz. water
1 tsp. sugar
1 tsp. salt or to taste
25 g/1 oz. ground almonds
4-6 whole fresh green chilies
100 g/4 oz. finely chopped onions
2 fresh green chilies, seeded and minced
1/2 tsp. garam masala
1 tbsp. chopped coriander leaves

Melt 50 g/2 ounces butter from the specified amount over gentle heat and add the whole cardamoms; fry for 30 seconds and add the ginger and garlic. Stir and cook for 1 minute, then add the round coriander and turmeric. Stir and fry for 30 seconds.

Add the prawns, turn the heat up to medium and cook for 5-6 minutes, stirring frequently.

Beat the yogurt until smooth, gradually add the water and beat until well blended. Add this mixture to the prawns; stir in the sugar and the salt. Cover the pan and simmer for 5-6 minutes.

Add the ground almonds and the whole green chilies and cook, uncovered, for 5 minutes.

Meanwhile, fry the onions in the remaining 25 g/1 ounce butter until they are just soft, but not brown. Add the minced green chilies and the garam masala; stir and fry for a further 1-2 minutes. Stir this mixture into the prawns along with any butter left in the pan. Remove the pan from the heat. Put the prawns in a serving dish and garnish with the coriander leaves.