• 400g fresh prawns, shells on
  • 3 tbsp ghee
  • 1 tbsp groundnut oil
  • 1 heaped tbsp curry powder
  • 1 white onion, peeled and finely chopped
  • 1 green chilli, deseeded and chopped
  • 2 x 400g tins chopped tomatoes
  • 1 tsp salt
  • 1 tsp caster sugar
  • Handful chopped fresh coriander


  • STEP 1
    Peel the prawns, and reserve the legs, heads and shells. If there are veins in the prawns, you must remove these and discard them- don’t add to the “reserve” pile! Set the peeled prawns aside. In a coffee grinder, or similar appliance, whizz the shells, heads and legs until you have a paste. Set aside.
  • STEP 2
    In a medium sized saucepan, heat the oil and 2 tablespoons of the ghee, and add the garlic, onion, chilli, curry powder and the minced prawn shells. Saute over a medium heat for about 7-8 minutes.
  • STEP 3
    Add the tinned chopped tomatoes, and keep on a medium to high heat: you want it to bubble away for 10-15 minutes. Add the salt and sugar, and simmer for a further 5 minutes.
  • STEP 4
    In a separate frying pan, heat half a tablespoon of ghee, and fry the prawns until they are pink.
  • STEP 5
    Add them to the tomato sauce, and turn the heat down slightly to a low simmer. Simmer for another 5 minutes. Taste for seasoning, and of course extra chilli. Please adjust as you see fit: some may prefer their curry spicier. Add chopped coriander, and serve immediately in bowls, with steamed basmati rice.

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