Forget the takeaway and make your own with this straightforward, flavour-packed Prawn Masala
1 Onion, peeled and chopped
3 Garlic Cloves, peeled and chopped
7 cm Ginger, chopped
25 g Coriander
1 Tbsp Rapeseed Oil
400 g tin Chopped Tomatoes
200 g Tiger Prawns
1 Lemon, juiced
For the Masala
2 Red Chillies, chopped finely
1 Tsp Ground Cumin
1 Tsp freshly ground Black Pepper
½ Tsp Turmeric
1 Tsp Ground Coriander
To make the Masala
First mix the Spices together
Blend the Onion, Garlic, Ginger and 15 g of the Coriander to a paste in a small blender.
Fry the paste in 1 Tbsp of Oil until fragrant, then add the spice mix and Chillies.
Fry for another minute before adding the Tomatoes and bringing to a simmer
Cook for 10 minutes until thickened.
Stir the Prawns into the curry and cook until pink
Season with Lemon juice and scatter over the remaining Coriander.