Ingredients

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1 tsp fenugreek seeds
• 1 tbsp vegetable oil
• 5 onions
• peeled
• sliced
• 1 garlic clove
• 1 red birds'-eye chilli
• 440g/1lb canned chopped tomatoes
• 2.5cm/1in piece fresh ginger
• 1 tsp ground turmeric
• 300ml/10fl oz vegetable stock
• 100g/3½oz clear honey
• 75g/2¾oz unsalted butter
• 300g/10½oz king prawns
• heads and shells removed
• de-veined
• 100g/3oz fresh peas
• removed from their pods
• 330g/12oz pilau rice
• cooked according to packet instructions
• 6 tbsp chopped fresh coriander leaves

Directions

• For the curry sauce
• heat a frying pan over a medium heat. Add the spices and dry fry for 2-3 minutes
• or until fragrant.
• Transfer the fried spices to a mortar and pestle and grind to a powder.
• Heat the oil in a frying pan over a medium heat
• add two of the onions and fry for 8-10 minutes
• or until softened and golden-brown.
• Add the garlic and chilli and continue to fry for 2-3 minutes
• or until softened.
• Add the canned tomatoes
• ginger and turmeric and bring the mixture to the boil. Stir in the reserved spices.
• Add the stock and simmer the mixture for 25-30 minutes
• or until the sauce has thickened and is starting to dry out around the edges. Set the sauce aside to cool slightly.
• Using a stick blender
• blend the sauce mixture until very smooth. Add the honey and blend again until smooth.
• Heat half of the butter in a separate frying pan over a medium heat. When the butter is foaming
• add the remaining onions and fry for 8-10 minutes
• or until softened and golden-brown. Add the fried onions to the blended curry sauce.
• Heat the remaining butter in the frying pan over a medium heat. When the butter is foaming
• add the prawns and fry for 4-5 minutes
• turning once
• or until pink. Add the cooked prawns and the peas to the curry sauce.
• To serve
• spoon the pilau rice into the centre of six serving plates. Divide the prawn dopiaza equally among the serving plates. Sprinkle over the coriander.