Ingredients

Step by step

1. For this recipe, you will need to make a batch of The Curry Guy's base curry sauce.
   
   Heat the oil in a large frying pan. When hot, toss in the mustard seeds and cinnamon stick. The mustard seeds will begin to pop. When they do, add the curry leaves, if using, and fry for about 15 seconds until they become fragrant.
2. Stir in the garlic and ginger paste and bring to a good sizzle before adding the chopped chillies. Stir it all up well, then add the curry powder, tomato purée and about 125ml of the base curry sauce. Allow this to come to a simmer, only stirring if the sauce is catching on the pan. If the sauce caramelises to the sides of the pan, stir it in as it adds a nice flavour. Reduce down until it’s thick, around 5 minutes.
3. Tip in the raw prawns and the rest of the base curry sauce and simmer until the prawns are cooked through and you are happy with the consistency of the sauce. Now add the coconut milk and the soy sauce. Stir in the chopped coriander and season with salt and pepper to taste.
4. To serve, squeeze the lime juice over the top and sprinkle with the garam masala.
   
   Recipe adapted from The Curry Guy Easy by Dan Toombs (Quadrille, £12.99).
   Tip

   Mixed garlic and ginger paste - peel equal amounts of garlic and ginger and blend with just enough water to make a paste. Or you can simply use grated or finely chopped garlic and ginger instead of the paste.
   
   For extra flavour, start by frying the prawn shells in the oil until they turn pink. Press the shells to extract every last bit of flavour before discarding them, leaving as much oil in the pan as possible.