Total cooking and preparation time approximately 10 minutes

Serves 4

Ingredients

3 tbsp sunflower or vegetable oil
1 large or 2 small onions, chopped
1 tbsp garlic, crushed
2 tbsp Madras curry paste
4 tinned plum tomatoes, drained and chopped
1 green pepper, chopped
2 lb large peel prawns, uncooked
2 tsp paprika
1 tsp chilli powder
1 tbsp tomato purée
2 fresh tomatoes, chopped and deseeded
2 tsp brown sugar
1 tbsp lime juice
½ tsp salt

Method

1. Heat 2 tbsp oil in a karahi or wok on medium-high.
2. Add the onion, garlic and curry paste and fry for about 5 minutes, until the onion and garlic have softened.
3. Add the tinned tomatoes, one quarter of the green pepper, and the water, and cook for about another 2 minutes.
4. Transfer to a large jug and blitz with a hand blender, then set aside.
5. Add the remaining oil to the karahi and stir-fry for about 2 minutes, until pink.
6. Return the sauce to the wok, stir in the remaining ingredients and cook for about another 2 minutes, until heated through.
7. Serve with basmati rice and poppadums.