- 4 tbsp sunflower oil
- 1 tsp black mustard seeds
- 500g vine-ripened tomatoes, skinned, de-seeded and chopped
- 500g raw tiger prawns, peeled
- 100ml coconut cream
- 4 tbsp chopped fresh coriander
For the curry paste
- 1 medium onion, chopped
- 3 garlic cloves, crushed
- 2 green chillies, de-seeded and chopped
- 2.5cm fresh ginger, chopped
- 4 tsp paprika
- 1 tsp masala
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 2 tsp lemon juice
- Make the curry paste. Put the ingredients into a food processor with 1 tablespoon of water and blend until smooth. Transfer to a bowl and set aside.
- Heat the oil in a frying pan over a medium heat, add the mustard seeds and cover the pan with a lid. As soon as they begin to pop, uncover and add the prepared curry paste. Fry for 4-5 minutes until it seems to be splitting from the oil, then add 250ml hot water and simmer for a further 3 minutes.
- Stir in the tomatoes and cook for 5 minutes, stirring, until they have broken down in the sauce. Add the prawns and coconut cream and simmer gently for 3-4 minutes, until
- the prawns are just firm and pink. Season to taste. Stir in the coriander and serve immediately with naan bread or pooris.