When Winder comes we’re always looking for some nice warming dishes.  This one hits the mark.  It’s really easy to make and the sauce can be made in advance with the prawns and cream added just when you’re ready to eat.

Serves 4

Ingredients

1 tbsp sesame oil

1 onion roughly chopped

1 thumb sized piece of ginger, peeled and grated

3 cloves garlic roughly chopped

3 tbsp tikka paste (I used M&S)

400g chopped tinned tomatoes

2 tbsp tomato puree

½ tbsp. soft brown sugar

3 cardamom pods bashed

3 tbsp ground almonds

300g raw king prawns

1 tbsp double cream

Small bunch coriander chopped

Method

1. Blend onion, ginger and garlic in a food processor and blitz to a smooth paste
2. Heat the oil in a large frying pan over a medium heat and fry the onion paste for approximately 8 minutes until lightly golden
3. Stir in the curry paste and cook for a further minute
4. Add the tomatoes, puree, sugar and cardamom pods. Simmer and cook for 10 minutes
5. Scoop out the cardamom pods and blitz with a hand blender until smooth
6. Return to the pan and add the almonds and prawns – cook for 5 minutes
7. Season to taste, stir in half the coriander and cream
8. Serve with remaining coriander