Prawn Masala (Spiced Prawn Curry)

• 2 medium Yellow onion
• 4 cloves Garlic
• 20 g Ginger root
• 4 medium Tomato, ripe
• 3 tbsp Sunflower oil
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Ground turmeric
• ½ tsp Hot chili powder
• 1 ½ tsp Fine sea salt
• 500 g Prawns, peeled
• 20 g Fresh coriander

1. Finely chop the onion. Crush the garlic, finely grate the ginger, and roughly chop the tomatoes.
2. Heat the sunflower oil in a large frying pan over medium heat. Add the onion with a pinch of the fine sea salt and cook for 10 to 12 minutes, stirring often, until deep golden.
3. Stir in the garlic and ginger and cook for 1 minute until fragrant. Add the ground cumin, ground coriander, ground turmeric and hot chili powder and cook for 30 to 60 seconds, stirring constantly so the spices do not catch.
4. Add the tomatoes and the remaining fine sea salt, then cook for 8 to 10 minutes, stirring and pressing the tomatoes, until the masala is thick and the oil begins to separate at the edges. If it starts to stick before it thickens, add a small splash of water and keep cooking.
5. Add the prawns and stir to coat in the masala. Cook for 3 to 5 minutes until the prawns are just opaque and tender, then take off the heat straight away.
6. Roughly chop the fresh coriander and stir most of it through. Spoon into bowls and scatter over the remaining coriander to serve.

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