King Prawn Bhoona


16 Raw king Prawns (shelled and sliced into halves),
2 medium onions (300g),
8-10g of ginger (fresh or paste),
4 garlic cloves (fresh or paste),
2 fresh tomatoes or equivalent of tin tomato,
1/2 small green pepper,
6 tbsp veg/ olive oil,
2 tbsp (6 tsp – 40g) of Mr Huda’s Universal Curry Paste.
1/2 tsp chilli powder,
1/2 tsp turmeric,
3 or 4 cardamom,
2 bay leaves,
1-2 finger green chilli,
Fresh coriander.
King Prawn Bhoona – Serves 4
1st stage – Curry Base (can be made in advance).

1. Chop 1 onion and 1 tomato
into 1/4 s, chop the green pepper, ginger, 1 garlic clove, green chilli and a little coriander.
2. Put the above in a small sauce pan together with 4 tbsp oil, 1/2 tsp turmeric,  some salt and a cup of warm water (around 250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15-20 mins) stirring occasionally. When cooked blitz with a blender to make into a smooth puree.
Stage 2 – Curry.

1. Heat 2 tbsp of oil (moderate heat) in a medium sized sauce pan.
2. Add the rest of the crushed garlic cloves, cardamom and the bay leaves and slowly fry until the garlic is golden.
3. Add rest of the onions and tomatoes (finely chopped) with some salt and cook to soften (stirring regularly).
4. Add Mr Huda’s Universal Curry Paste, chilli powder and the ready prepared curry base with a little warm water (around 100/125 ml) and on full heat bring to boil and then leave to simmer (moderate heat) for around 5-10 mins (covered and stirring occasionally).
5. Add the king prawns and on full heat bring to boil and then leave to gently simmer (moderate heat & covered) for around 10 mins  or until the prawns are cooked and you have reached the desired texture (add more water if you prefer more sauce or boil on higher heat slightly longer with lid semi opened for thicker sauce).
6. Once cooking is nearly over add the chopped coriander and leave the curry to settle for 10-15 mins and remove any excess oil before serving.
Tips: If you wish to make the dish spicier simply add extra chilli powder when adding the curry paste.
3 teaspoons of chilli powder = Madras strength
5 teaspoons of chilli powder = Vindaloo strength