Prawn tikka masala

• large onion↗1

  roughly chopped

• ginger↗1 thumb-sized piece

  peeled and grated

• large garlic cloves↗2
• rapeseed oil↗1 tbsp tbsp
• tikka curry paste↗2-3 tbsp tbsp
• tomatoes↗400g can chopped g

  400g can chopped

• tomato purée↗2 tbsp tbsp
• light brown soft sugar↗½ tbsp tbsp
• cardamom pods↗3

  bashed

• brown basmati rice↗200g g
• ground almonds↗3 tbsp tbsp
• raw king prawns↗300g g
• double cream↗1 tbsp tbsp
• coriander½ bunch of

  ½ bunch of

• naan breads

  warmed, to serve (optional)

Step-by-step instructions

1. 1

   Put the onion, ginger and garlic in a food processor and blitz to a smooth paste. Heat the oil in a large flameproof casserole dish or pan over a medium heat. Add the onion paste and fry for 8 mins or until lightly golden. Stir in the curry paste and fry for 1 min more. Add the tomatoes, tomato purée, sugar and cardamom pods. Bring to a simmer and cook, covered, for another 10 mins.

2. 2

   Cook the rice following pack instructions.

3. 3

   Scoop the cardamom out of the curry sauce and discard, then blitz with a hand blender, or in a clean food processor. Return to the pan, add the almonds and prawns, and cook for 5 mins. Season to taste and stir through the cream and coriander. Serve with the rice and naan breads, if you like.