Coming in at under half an hour, this is a quick and easy weeknight supper that ticks all the boxes and promises big on flavour.
Plus, it pairs perfectly with James' fragrant homemade naan breads. Enjoy!
20 large raw prawns
150ml natural yoghurt
3 tbsp masala paste
1 onion, peeled and pureed
1 x 5 cm knob of ginger, peeled and pureed
4 garlic cloves, peeled and pureed
400g tinned tomatoes
2 tbsp tomato puree
15ml veg oil
Coriander to serve
For the naan bread:
300g self-raising flour
½ tsp baking powder
Oil for frying
1 tbsp nigella seeds
50g melted butter
Heat the grill to a high heat.
Mix the paste and yoghurt. Coat the prawns thoroughly with the yogurt paste.
Place the prawns on a baking tray and grill until slightly charred.
Meanwhile add the oil to a pan and place over a medium heat. When the oil is hot add the onions, ginger, garlic and cook for 5 minutes. Next, add the tomatoes, 200ml water, tomato puree and cook for a further 5 minutes.
To make the naan: Mix the flour, water, a pinch of salt and baking powder in a bowl until a dough is formed. Roll out to naan shape.
Add a little oil to a pan and place over a low-medium heat. Fry the dough until golden then turn and cook until golden on the other side. When cooked, brush the naan with the melted butter. Sprinkle with nigella sees and coriander.
Add the grilled prawns to the sauce with the coriander, season and add a knob of butter.