A delightful and aromatic prawn curry with a blend of spices and fresh ingredients.
Heat the olive oil and ghee in a saucepan over medium heat.
Using both oil and ghee adds a depth of flavor to the dish.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from burning.
Add the cinnamon stick, cardamom, cloves, and bay leaf, and cook for a minute.
This step releases the essential oils of the spices, enhancing the aroma.
Stir in the ginger paste and garlic paste, cooking for another minute.
Ensure the pastes are cooked to remove any raw taste.
Mix in the chili powder, ground cumin, ground coriander, and salt, and cook briefly.
Toast the spices lightly to enhance their flavors.
Add the chopped green bell pepper and canned tomatoes, then bring to a boil.
Stir well to combine all ingredients evenly.
Reduce the heat and simmer for 10 minutes to thicken the sauce.
Cover the saucepan partially to retain moisture while allowing the sauce to reduce.
Add the prawns and cook until they turn pink and are fully cooked.
Avoid overcooking the prawns to keep them tender.
Stir in the sliced green chilies and chopped coriander leaves.
Adding fresh ingredients at the end brightens the dish.
Serve the curry hot with steamed rice or naan bread.
Garnish with extra coriander leaves for a fresh touch.
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