Mix together the marinade ingredients and stir through the prawns. Marinate in the fridge for up to 30 minutes.
375 g Cooked King Prawns, 3 Garlic Cloves, 1 tablespoon Fresh Ginger, 2 teaspoon Garam Masala, 1 teaspoon Ground Cumin, 1 teaspoon Ground Coriander, 1 teaspoon Turmeric, ½ teaspoon Chili Flakes, ½ Lemon, 200 ml Natural Yogurt
Heat the olive oil in a pan and fry the mustard seeds, onion, garlic, chili flakes, curry powder, and garam masala for 3-4 minutes until the onion is soft.
1 tablespoon Olive Oil, 1 teaspoon Mustard Seeds, 1 Onion, 2 Garlic Cloves, 1 teaspoon Chilli Flakes, 2 teaspoon Curry Powder, 2 teaspoon Garam Masala
Add the tomato puree, passata, sugar, salt, and pepper and simmer for 10 minutes
400 g Passata, 2 tablespoon Tomato Puree, 1 teaspoon Sugar, 1 teaspoon Salt, ½ teaspoon Black Pepper
Add in the prawns and marinade and simmer for a further 5 minutes until the prawns are warmed through
Garnish with chopped coriander before serving.
2 tablespoon Fresh Coriander