2 teaspoons medium or hot chilli powder, depending on taste
3 cardamom pods, bruised
1 fresh chilli (optional), finely chopped
salt and pepper to taste
300-350ml boiling water
2 (400g) tins chopped tomatoes
150 to 300g ready-to-eat cooked and peeled king prawns
fresh coriander leaves (optional)
Turn hob to a high heat. Add about 1/2 teaspoon olive oil to a wok. Add the coriander seeds and gently crush the seeds whilst cooking to release the flavour. Fry for 20 to 30 seconds, then add a few more good glugs of olive oil.
Throw in the onions and garlic. Allow to sweat in the oil until soft, about 5 minutes. Stir occasionally.
Add the garam masala, cumin, turmeric, chilli powder, cardamom pods and fresh chilli if using. Don't over-do the chilli because the chilli powder adds a lot of heat anyway. Quickly pour in some of the boiling water to prevent the spices from sticking. Season with salt and pepper and cook for 1 to 2 minutes while stirring.
Add the tomatoes and some more water if the mixture looks dry. Stir and keep on a high heat until the curry starts to boil, then turn down to medium heat.
Add the prawns and stir to combine. Simmer for about 10 minutes 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 begin to plate up. Serve with pilau rice and a naan and top the curry with chopped fresh coriander leaves.