- 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.