Shrimp in coconut sauce

Name: shrimp in coconut sauce
Total time: 15 min
Yield: 4
Ingredients: 2 onion; 1 tablespoon ginger; 1 teaspoon turmeric; 1 pinch clove powder; 5 teaspoon cardamom; 1 teaspoon cinnamon; 1 teaspoon chili powder; 2 laurel leaf; 2 tablespoon neutral oil; 400 ml coconut milk; 4 tablespoon Greek yoghurt; 500 gram deep frozen wok prawns natural

Ingredients

2 onion
1 tablespoon ginger
1 teaspoon turmeric
1 pinch clove powder
5 teaspoon cardamom
1 teaspoon cinnamon

1 teaspoon chili powder
2 laurel leaf
2 tablespoon neutral oil
400 ml coconut milk
4 tablespoon Greek yoghurt
500 gram deep frozen wok prawns natural

Directions

Chop the onion. Grate the ginger. Crumble the bay leaves.
Puree the onions with the ginger in the food processor and mix the turmeric, clove powder, cardamom, cinnamon, chili powder, freshly ground pepper and the bay leaf.
Heat the oil in the wok fruit and gently stir this paste until it smells nice.
Stir the coconut milk and yogurt through the spice paste and slowly bring to the boil while stirring.
Add the frozen prawns and let them simmer over medium-high heat for six to eight minutes, until they are covered in a thick creamy sauce.
Season with salt.
Serve with basmati rice and roasted pumpkin.