Prawn and Tomato Curry

Cooking time- 30 minutes
Preparation time-20 minutes
Serves 4

12 cleaned prawns
4 prawns shell on to garnish each dish
2 tbsp sunflower oil
1 large onion, chopped
large piece ginger, crushed
4 garlic cloves, crushed
1 red chilli, finely chopped
1 tsp black mustard seeds
1 tsp ground cumin
1 tsp ground coriander
1 tbsp garam masala
400g can chopped tomatoes
1 bunch coriander, chopped

In a pan place the onions and cook until tender and add the garlic, ginger, chili and cook until tender.
Add the dry spices and cook for a further 2 minutes.
Add the clean prawns and sauté for 2 min and add the chopped tomatoes; bring to the boil, reduce the heat and simmer.
In a separate pan cook the shell on prawns unil the tails curl up and remove from the pan – use to decorate on the top of the curry.

Best served with basmati rice, yogurt, mango chutney!