Serves 6

• 1 kg King Prawns, raw, peeled & deveined

• 2 large Onions, finely chopped
• 2 tbsp Sunflower Oil
• 2 Bay Leaves
• 5 cm piece Ginger, peeled
• 6 large cloves Garlic, peeled
• 1 green Chilli
• 1 tin chopped Tomatoes
• 1 tbsp Tomato Puree
• 3 Plum Tomatoes, finely chopped
• 2 tsp Salt
• 2 tsp Garam Masala
• 1 tsp Coriander powder
• 200 ml Double Cream 
• 3 Spring Onions, finely chopped
• 1 Lime

Method

• In a herb mill, grind the ginger, garlic and chilli to form a paste.
• Take the prawns out of the fridge and set aside.
• In a large pan heat the sunflower oil and add the onions, the bay leaves and the ginger, garlic and chilli paste.
• Fry this on a moderate heat until the onions are a toasted brown colour, stirring occasionally.
• Add the tinned tomatoes, the tomato puree and the fresh tomatoes and stir in. 
• Lower the heat slightly and cook until the tomato sauce becomes a darker red and the oil starts to emerge from the edge of the pan. Make sure you regularly stir this to prevent it from sticking.
• Stir in the salt, garam masala and coriander powder.
• In a small bowl place the chopped spring onions with the juice of the lime and set aside.
• Add the prawns into the tomato sauce. They should cook quite quickly and will change from grey to pink in about 5-10 minutes.
• Keep stirring and once all the prawns are pink, add the double cream and stir in.
• Stir in the lime infused spring onions and serve.
• Serve with hot basmati rice, or roti or parantha.

Tips

• I use raw, peeled and deveined king prawns. Use fresh or frozen raw king prawns.
• If you use frozen prawns, make sure that they are defrosted and drain out any excess water in the bag. You can slowly defrost them overnight in the fridge.
• If you use cooked prawns, they will be tough and chewy in the curry, so use raw prawns.