King prawn jalfrezi

Method

1. Peel and thinly slice the onions. Peel and grate the garlic and ginger. Wash, deseed and finely chop the chillies. Wash the bell peppers, remove the seeds and stalks and slice them into strips, about one centimetre thick is perfect.

2. Heat a saucepan over a medium heat. Add a few tablespoons of rapeseed oil, and when it is good and hot, add the sliced onions. Sauté them until they are soft and a little golden. Now add the ginger and garlic and chilli and cook for a minute or two before adding the turmeric, coriander and cumin seed. If you prefer to use ground cumin instead of seed that is fine, I just like the texture and flavour of the seed in this dish. Fry off the spices for just two minutes, stirring them to ensure they do not begin to stick or burn, and then add the chopped tomatoes and salt. Finally add the runny honey and the peppers. Bring the sauce to a soft boil before reducing the heat to low.

3. Cover the pan and let it simmer away for fifteen minutes. Check the sauce halfway through, and if it looks a little too thick, add some cold water, about 60-80ml should be plenty, but you can add a little more if needs be.

4. Chop the coriander, retaining some of the leaves for garnish, and when the fifteen minutes are up, add the fresh raw prawns and the chopped coriander. Continue to cook over a low heat for another three to five minutes until the prawns are pink and cooked through. Take care not to overcook the prawns, five minutes maximum is all that is required to give you have sweet, juicy perfectly cooked prawns.

5. And that is it. A thirty-minute delicious curry packed full of flavour and cooked from scratch, as good if not better than anything you will get from your local takeaway.