Ingredients

250 grams Tiger Prawns

1tsb Ginger

½ tsb Chilli (or more for madras hot)

1tsb Garlic

1tsb Salt

2 tsb ground Jeera

1tsb Coriander powder

½tsb crushed Red Chilli

½tsb Turmeric

2 tlb oil

1 tlb fresh chopped Coriander

1 tsb Garam Masala

330g Passata

1 medium finely chopped onion

½ tsb Methi Seeds (optional)

1 medium 1” cubed potato (Optional) or 100g Sliced Mushroom (Optional)

Method

 Heat oil in pan; add methi seeds and heat or 15-30 seconds add chopped onion and salt sauté & cover.

Leave for 10 mins stirring occasionally until soft and slightly brown

Stir in Passata and simmer for 3 minutes

 Add all ingredients except prawns, garam masala and fresh coriander. Leave to simmer for 10minutes stirring occasionally.

Add prawns & add a little water (1/2 glass) and simmer for 15 mins.

Add garam Masala stir and add fresh coriander

Serve with Kulchai or Chapattis