Prawn Masala

Peel and devein the prawns, leaving the tails on, then toss them with a pinch of the turmeric and a pinch of the salt.

Finely chop the onions. Heat the oil in a wide pan over a medium heat, add the cumin seeds and, once they sizzle, the onions, and fry until deep golden.

Grate the ginger, crush the garlic and chop the green chillies and tomatoes. Add the ginger, garlic and chillies to the onions and fry for 1 minute, then add the tomatoes, Kashmiri chilli powder, ground coriander, the rest of the turmeric and the rest of the salt, and cook until the tomatoes collapse and the oil separates.

Stir in the water and let it bubble for 2 minutes until thick.

Add the prawns and cook for 4 to 5 minutes, just until they curl and turn pink.

Chop the fresh coriander. Finish with the garam masala, a squeeze of juice from the lemon and the chopped coriander. Serve with rice or chapati.