Prawn Tikka Masala

4 Servings Ingredients

• 1 large onion , roughly chopped

• 1 thumb-sized piece ginger, peeled and grated

• 2 large garlic cloves

• 1 tbsp rapeseed

oil

• 2-3 tbsp tikka curry paste

• 400g can chopped tomatoes

• 2 tbsp tomato purée

• 1/2 tbsp light brown soft sugar

• 3 cardamom pods , bashed

• 200g brown basmati rice

• 3 tbsp ground almonds

• 300g raw king prawns

• 1 tbsp double cream

• 1/2 bunch of coriander , roughly chopped

• naan breads , warmed, to serve (optional)

Instructions

1. Put the onion, ginger and garlic in a food processor and blitz to a smooth paste. Heat the oil in a large flameproof casserole dish or pan over a medium heat. Add the onion paste and fry for 8 mins or until lightly golden. Stir in the curry paste and fry for 1 min more. Add the tomatoes, tomato purée, sugar and cardamom pods. Bring to a simmer and cook, covered, for another 10 mins.

2. Cook the rice following pack instructions.

3. Scoop the cardamom out of the curry sauce and discard, then blitz with a hand blender, or in a clean food processor. Return to the pan, add the almonds and prawns, and cook for 5 mins. Season to taste and stir through the cream and coriander. Serve with the rice and naan breads, if you like.