1-2 packets of ready-to-eat cooked and peeled king prawns
1-2 roughly chopped large red onions
2 tsp cumin
2 tsp turmeric
2 tsp garam masala
2 tsp chilli powder (medium or hot depending on individual tastes)
1 1/2 tsp coriander seeds
1 fresh chilli (optional)
2 cloves of garlic (crushed/finely chopped)
2 tins of chopped tomatoes
3 bruised cardamom pods
A few roughly chopped coriander leaves to serve
300-350ml boiling water
A few glugs of olive oil
A wok pan. Sautee pan will do if wok not available
Salt and pepper to taste
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Turn hob to a high heat. Add a little olive oil (about the size of a 50p) to the pan with the coriander seeds. Gently crush the seeds whilst cooking to release the flavour. Allow to cook for 20-30 seconds and add a good few more glugs of olive oil.
Throw in the onions and garlic. Allow to sweat in the oil for at least 5 minutes. Stir occasionally.
Add the garam masala, cumin, turmeric, chilli powder, cardamom pods and a little finely chopped fresh chilli (if using). Don't over-do the chilli because the chilli powder adds a lot of heat anyway. Quickly pour in some hot water to prevent the spices from sticking. Season with salt and pepper and allow to cook for 1-2mins, Keep stirring.
Add both tins of tomatoes to the spices. Again, add some more water if you think it needs it. Stir. Keep on a high heat until the curry starts to boil, and then turn down to a medium heat.
Add the king prawns. I recommend that you should allow these to cook in the curry for around 10 mins to ensure that they are safe to eat and that the curry has a nice thick consistency. Stir the curry occasionally throughout this time and, for the last couple of minutes, turn the heat up high so that some of the remaining water evaporates.
Once you are happy with the consistency and taste, turn off the heat and being to plate up. Serve with pilau rice and a naan and top the curry with the fresh coriander leaves. Enjoy!