Photograph: Lisa Linder
- 2 – 3 tbsp vegetable oil
- 1 tsp mustard seeds
- 3 fat garlic cloves, grated
- 2 large tomatoes, finely chopped or blended
- 4 tbsp sun-dried tomato purée, or to taste
- 0.5 tsp chilli powder
- 1 tsp garam masala
- 0.5 tsp turmeric
- 1 tsp ground coriander
- 0.5 tsp roasted ground cumin
- 500 g raw king prawns, shelled and deveined
- 3 tbsp crème fraîche, or single cream
- large handful of chopped coriander leaves
- 8 – 10 fresh curry leaves or 20 dried curry leaves
Heat the oil in a large non-stick saucepan. Add the mustard seeds and cover with a lid, once the popping subsides, add the curry leaves. Follow quickly with the garlic and cook for one minute, or until the garlic smells cooked.
Add the tomatoes, tomato purée, ground spices and some salt and cook, stirring occasionally, until the masala has released oil on the base of the pan.
Add the prawns, crème fraîche and a good splash of water and simmer until the prawns are cooked through, a matter of three to four minutes. Taste and adjust the seasoning, stir in the coriander and serve hot.