Prawns are rarely eaten in northern India due to it being to far away from fresh water. But in other parts of India, prawns are a dish cooked very often. Prawns do not take long to cook so this dish is perfect for quick meals when you are short of time.

Ingredients:

• 2 tablespoons Vegetable/Coconut Oil
• 2 medium onions finely chopped
• 1 tablespoons Ginger paste
• 1 tablespoon Garlic paste
• 4 teaspoons Nicos Polle Polle© Spice Mix
• Tinned Chopped Tomatoes
• Green Chillies to taste (if needed)
• Fresh Lemon juice
• 800grams uncooked Prawns
• 1 medium fresh Tomato
• Handful of Spring Onions
• 2 small bell Peppers
• Handful Washed and chopped Coriander
• Lemon wedges

Method:

If you have bought fresh prawns with the shell on, prepare this in advance and remove the shell and devein. Remember to keep a bowl of cold water nearby to clean your hands as you go along as it does become sticky. Keep refrigerated until you need them. Heat the oil in a pan and add the onions. Fry until golden brown then add the ginger and garlic paste. Sprinkle over Nicos Polle Polle© Spice Mix and cook for about 3-4 minutes, stirring continuously. Once the spices become a little stick add in half a tin of chopped tomatoes. Stir well and cook for about 10 minutes on a low heat. Add the prawns and cook for another 10 minutes. Chop the peppers and tomatoes in inch sized pieces and slice the spring onions and add to the curry. Cook until the peppers are cooked slightly tender but not soft. Taste for seasoning and spice, if you need salt and chilli, add more Nicos Polle Polle© Spice Mix. Once you have the right seasoning and flavour, add the juice of one lemon and the coriander and serve with wedges of lemon and fluffy basmati rice.

Serves 4.