Plenty of spice, fresh prawns and ripe tomatoes are key to this authentic Pakistani prawn curry, finished with green chilli and ginger
- 2tbsp ghee or 1 tbsp unsalted butter with 1 tbsp sunflower oil
- 1tsp cumin seeds
- ½tsp nigella seeds
- ½tsp ajwain seeds (optional)
- 1cm piece of ginger , peeled and finely grated
- 4large ripe tomatoes , skins discarded, coarsely grated
- 2tbsp concentrated tomato purée
- ¼tsp ground turmeric
- ½tsp kashmiri chilli powder or other chilli powder or paprika
- 450g shelled, deveined, fresh raw prawns
- 10 ½cm piece of ginger , peeled and cut into fine strips
- 2tbsp chopped coriander leaves
- 1green chilli , deseeded and finely chopped
Step 1Heat the ghee in a wok or frying pan over a medium-high heat and, once hot, fry the cumin, nigella and ajwain seeds (if using) for 1 min until fragrant.
Step 2Add the ginger and fry for 10-15 seconds or until fragrant, then stir in the tomatoes. Reduce the heat slightly, add a splash of water and stir until it starts to simmer. Add the tomato purée, turmeric, chilli powder and salt to taste.
Step 3Keep cooking for 7-9 mins, or until the sauce thickens and the oil begins to rise to the surface. Add the prawns and cook, stirring, for 3-4 mins more, or until they turn pink – be careful not to overcook the prawns or they will go rubbery.
Step 4Turn off the heat, add the garnishes and cover, leaving to infuse for a minute or so before serving.