Serves: About 4
Time it takes: About 30 mins
Here's what we need :
3 tbs mustard or vegetable oil2 small onions, chopped1½ each garlic and ginger pastes2-3 green chillies, left whole, or halved lenghtways and seeded1½ tsp each brown mustard, nigella (onion), fennel, cumin and fenugreek seeds½ tsp turmeric powder1½ rounded tbs coriander powdersalt to taste4 medium tomatoes, pureed1 lb 9 oz medium to large raw prawns, (we do need them u see) washed, shelled, with the tails intact, and de-veined100 ml (3½ fl oz) hot water2 tsp garam masala½ tsp freshly ground black pepper1 tbs lemon juice or to tastea handful of chopped fresh coriander leaves and stalks.
Here we go...
Heat the oil in a non-stick saucepan and gently fry the onions until golden and shrivelled, about 10 minutes. Add the garlic and ginger pastes and the chillies, and cook for 40 seconds before adding the seeds, turmeric, coriander powder and salt. StirAdd the tomatoes and simmer for 10 minutes, adding splashes of hot water whenever necessary. Reduce before continuing.
Add the prawns and the water, Bring to the boil, then lower the heat, cover and simmer until the prawns are nearly cooked, about 3-5 minutes. Uncover and stir over a high heat while reducing the sauce the consistency of thick gravy. Add a splash of hot water from the kettle if necessary. There should be enough gravy to mop up with your roti.
Stir in the remaining spices, lemon juice and fresh coriander. Serve hot.