Taken from ‘Easy Indian Cooking’ published by Duncan Baird Publishers

Picture by William Lingwood

• Preparation Time: 20 minutes
• Cooking Time 15 minutes
• Serves 4

Tomato puree is a concentrated thick paste with a very strong tomato flavour. Tomato sauce is a condiment enhanced with various other ingredients. The piquancy of the tomato puree compliments the prawns and the heat of the chilli powder.

Ingredients:

4 tbsp groundnut oil

1 onion, chopped

6 garlic cloves, crushed

½ tsp ground cumin

½ tsp salt

¼ tsp turmeric

¼ tsp ground coriander

¼ tsp chilli powder

1 tbsp tomato puree

400g raw king prawns, heads removed, peeled and deveined

¼ tsp garam masala

1 handful of coriander leaves, chopped

Preparation:

Bring a kettle of water to the boil.

Heat the oil in a large frying pan over a medium heat. Add the onion and fry, stirring frequently, for 6-8 minutes until golden brown.

Add the garlic, cumin, salt, turmeric, coriander, chilli powder and tomato puree and continue frying and stirring for one minute.

Tip in the prawns and fry for 2-3 minutes. Pour in 125ml/4floz/ ½ cup water and continue frying for a further minute or just until the prawns turn opaque and curl.

Sprinkle the garam masala and the coriander leaves over the dish and serve hot.