Ingredients

• 1 tbsp tomato purée
• ¾ tsp salt
• ¼ tsp sugar
• 1 tsp garam masala
• ½ tsp ground roasted cumin seeds
• ¼ tsp chilli powder or to taste
• 3 tbsp finely chopped green coriander
• 1 fresh hot green chilli
• finely chopped
• 1 tbsp lemon juice
• 200ml/7¼fl oz tinned coconut milk
• well stirred
• or single cream
• 3 tbsp vegetable oil
• 1 tsp black mustard seeds
• 3 garlic cloves
• peeled and finely chopped
• 10-15 curry leaves
• 560g/1lb 3¾oz medium-sized prawns
• uncooked
• peeled
• deveined and washed then patted dry

Directions

• Put the tomato purée in a bowl.
• Add the salt
• sugar
• garam masala
• ground roasted cumin seeds
• chilli powder
• green coriander
• green chilli
• lemon juice
• and 1 tbsp water. Mix well.
• Slowly add the coconut milk or cream
• mixing as you go. Set aside.
• Stir-fry the prawns: put the oil in a wok or frying pan and set over highish heat.
• When hot
• put in the mustard seeds. As soon as the mustard seeds begin to pop - this takes just a few seconds - put in the garlic and curry leaves.
• Stir until the garlic turns medium brown and put in the prawns.
• Stir until the prawns turn opaque most of the way through and put in the sauce.
• Turn the heat to medium and just heat the sauce through until it begins to simmer. By then the prawns should be completely opaque and cooked through.
• Turn off the heat.