Serves 2
onion 1 small, finely chopped
oil 1 tsp
turmeric powder 1 tsp
garlic cloves 2, crushed
ginger a 2cm piece, grated
dried red chilli 1, crumbled
tomatoes 400g, chopped
raw prawns 200g, peeled
yoghurt 1 tbsp
salt to season
Put the onion in a pan with the oil and fry gently for 5 minutes or until it starts to soften. Add the turmeric powder, garlic, ginger and red chilli and cook for a few minutes until a rough, fragrant paste is formed.
Add the tomatoes and simmer for 10 minutes, adding a splash of water if required. Blend half the curry in a mixer and add to the other half. Stir in the prawns and cook until they turn opaque. Season to taste. Serve with rice or naan, topped with a dollop of yoghurt.