The BEST EVER Prawn Curry

Let's start with some honesty here... this is technically my mum's recipe - one which she has been perfecting over the years and has finally mastered! Don't get me wrong, not that it wasn't great previously, but this is just PERFECT.

I am a HUGE "seafoodie" so prawns is my utmost favourite curry (yes, even above lamb curry which is my second fave), so any time my mum would make this, I would prepare my stomach for a feast. This is the first time I tried to recreate this mouthwatering dish, and I was so pleased with the result that I just had to share!

The main thing you learn when growing up cooking Indian/Asian dishes is that when it comes to cooking and recipes, there is rarely a time where things are followed to a tee i.e. ingredients are just added as an 'estimate' based on years and years of knowledge that has been passed down through generations. So when I started out in the kitchen and would ask my mum "so how many teaspoons of chilli powder do you use" or "how much pasta sauce do you put in", the answer would always be "just estimate". This made writing recipes super hard as there was no set amount to follow, most things are done to taste. The beauty of this is that you are free to experiment, and everyone's dishes have their own unique tastes. So when I would go to my auntie's house and have the same thing my mum made the other day, it tasted like something entirely different but equally as delicious!

The point I am trying to make here is that this recipe is based on estimates, but I would highly encourage you to experiment with the flavour and add as per your required taste to make this dish special to you! The main thing to note is the technique - if you follow this you will end up with a beautifully rich sauce infused with flavour and spice.

I have left a quick video below for you to see the process :)

INGREDIENTS (serves 3-4):

• 1 tbsp oil (I use rapeseed, but you can use sunflower)

• 450 - 500g prawns, washed and drained (I would recommend fresh prawns from the fishmonger if possible, otherwise jumbo king prawns from the supermarket)

• 1 large red onion (or 2 small), finely chopped - more onion is one of the keys to this sauce

• 1/2 cinnamon stick

• 3 cloves

• 1 1/2 tbsp ginger, minced

• 2 tbsp garlic, minced

• 1 tbsp green chilli, minced

• 1 tsp scotch bonnet chilli, minced (optional for extra heat)

• 1 1/2 - 2 tsp salt (adjust according to taste)

• 1 1/2 tsp coriander cumin powder

• 1/2 tsp turmeric

• approx 5 tbsp passata (adjust this accordingly, should be just enough to create a thick sauce when mixed in with the onion)

• approx 150 - 200ml boiling kettle water (again, adjust according to how soupy you want it)

• freshly chopped coriander to garnish

• 1/4 tsp garam masala to garnish

METHOD:

1. Heat the oil on high heat in a non stick pan, then add the cinnamon stick and cloves and allow to infuse for about 30 seconds. Add in the onion and mix. Lower the heat to medium, cover and sautée onions until beginning to soften and brown.

2. Add garlic, ginger, chillies, salt, turmeric and coriander cumin powder, mix well then cover again and allow to simmer on low-medium heat for 1 minute. Stir in the prawns then cover again to allow the prawns to cook (approx 15 minutes but will depend on the prawns).

3. Add the passata - you want enough that when you mix it in, you end up with a thick consistency, and the colour should be a light red/orange. Once mixed, add in the boiling water and stir once (tip: if you have used pasata from a bottle that is now empty, pour the water into there to gather the left over sauce - carefully though as it will be hot!). You need enough water to make it look soupy, but not overly runny. It will look watery at this point but that's okay as the excess will evaporate.

4. Cover and leave to cook on medium heat. Now this is the important part - DO NOT keep stirring, let it be for about 20 minutes. This will allow everything to infuse without disturbance, and it will produce a lavish sauce. Do keep an eye on it though, and if you feel the water is getting a bit too less, add in some more boiling water, stir briefly and let it sit again.

5. Once cooked, stir in some garam masala and coriander. Serve with chapati, naan or rice.