- Serves: 4
- Prep: 25 minutes
- Difficulty: Easy
2 tbsp rapeseed oil or ghee
1 star anise
5cm piece of cinnamon stick
1 onion, finely chopped
2 tbsp garlic and ginger paste
1 green bird’s eye chilli, finely chopped
½ tsp kashmiri chilli powder
1 tsp cumin
125ml (½ cup) tomato purée
700ml base sauce, heated
2 tomatoes, quartered
1 tsp kasoori methi (dried fenugreek leaves)
2 lemons (1 quartered)
salt, to taste
4 homemade puris or fried chapattis
3 tbsp finely chopped coriander
- Heat the oil in a large frying pan or wok over a medium–high heat. Add the star anise and cinnamon and let the flavour of the spices infuse into the oil for about 30 seconds.
- Add the onion and fry for about 5 minutes until soft and translucent. Stir in the garlic and ginger paste along with the chilli and cook for another minute.
- Add the Kashmiri chilli powder and the cumin, followed by the tomato purée and about 250ml (1 cup) of the base curry sauce.
- Bring this all to a rolling simmer, only stirring if it looks like the sauce is catching to the pan.
- Now add the prawns and another 250ml (1 cup) of the base sauce and simmer until the prawns are pink and almost cooked through. The sauce will reduce. You can add a little more base sauce if you like a thinner sauce.
- Stir in the tomatoes.
- When the sauce consistency is to your liking, add the kasoori methi, rubbing it between your fingers into the sauce.
- Squeeze the juice of one of the lemons into the sauce and season with salt.
- To serve, place one puri or fried chapatti on each of four plates. Divide the prawn curry between the plates and garnish with the coriander and a lemon wedge.
Recipe via The Curry Guy