Hot Punjabi King Prawn Curry   (serves 3-4)

Ingredients :

For the marinade

600g cooked, peeled king prawns

6 tbsp full fat natural yoghurt

2 green chillies, finely sliced, with seeds

half a tsp of sea salt.

For the curry

2 tbsp sunflower oil plus 2 tbsp rapeseed oil

half a tsp of cumin seeds

2 medium onions, finely chopped

1 tbsp finely chopped garlic

1 tsp turmeric

1 red chilli, finely sliced

2 tsp Garam masala

2 medium tomatoes, roughly chopped

half a tsp of sea salt

half a tsp of fish stock powder, or half a fish stock cube

half a tsp of dried red chilli flakes

2 tbsp fresh coriander leaves, finely chopped.

Method :

1. For the marinade: Rinse and drain the prawns.  Pat them dry and put into a non-reactive bowl.  Add the yogurt, chillies and ½ teaspoon of salt.  Mix well, cover and marinate overnight in the fridge.

2. For the curry: Pour the oil into a deep sided wok or frying pan and set it over a medium heat.

3. Once the oil is hot, spoon in the cumin seeds, swirl and brown for 10 seconds.  Add the onions and sauté for about 10 minutes, or until golden all over.

4. Add the garlic, reduce the heat to low and stir and fry for 2 minutes.  Mix in the turmeric and stir for 1 minute.

5. Add the red chilli, increase the heat to medium and stir for 1 minute.  Mix in 1½ teaspoons of the Garam masala and stir for 1 minute.

6. Add all of the tomatoes, a pinch of sea salt and the chilli flakes.  Cook until the tomatoes have broken down, then add 120ml boiling water and the fish stock powder or cube.  Stir to combine.  Allow the curry to boil and reduce until all the extra liquid has gone and the sauce is really thick.

7. Stir in the prawns and their marinade plus the chopped coriander and cook over a high heat until they are heated through.

8. Sprinkle the remaining Garam masala over the top and stir.

Serve.

From http://jennyeatwellsrhubarbginger.blogspot.co.uk