Indian prawn curry

A great dish for a special dinner, but this sauce adapts well for vegetable curry, butternut squash and cauliflower really good, chicken or other less expensive fish. Make the sauce a day ahead to allow the flavours to develop.

Serves 4

Curry sauce

2 tablespoons sunflower oil                                                                                  2 tablespoons fresh coriander, chopped

2 large onions, finely chopped                                                                              1 red chilli, finely chopped

1 teaspoon ground cumin                                                                                       600g raw prawns, peeled

1 teaspoon ground coriander                                                                                Marinade

½ teaspoon turmeric                                                                                               3 tablespoons Greek-style yogurt

½ chilli flakes                                                                                                             2 green chillies, chopped

2-3 cloves garlic, chopped                                                                                       pinch of salt

1 tablespoon fresh ginger, chopped

2 tablespoons Greek-style yogurt

400ml can chopped tomatoes

1 teaspoon garam masala

salt and black pepper

Place the prawns in a bowl, add yogurt, chillies and salt. Mix well and leave to marinate overnight in the fridge if possible. Make the sauce, heat the oil and sauté the onions, stir in the spices, cook for another 2-3 minutes, add the garlic, ginger & yogurt, and mix into the spice mixture. Add the tomatoes, garam masala, then season well and simmer for 15 minutes.  Just before you are ready to serve, stir in the prawns and the remaining marinade, cook over a medium heat until just cooked through. Garnish with the chopped coriander and chilli. Serve with basmati rice and mango salsa……chopped mango mixed with red chilli and lime juice.