Prawn is excellent for the restaurant-style Rogan with the saltiness of the shellfish providing a counter to the tartness of the tomatoes. A medium-strength dish, it’s based on a classic curry with the addition of the extra tomatoes and red pepper added to the Base Curry Sauce to mimic the redness of the authentic lamb version.
What You Need… • small knob of butter • 800g prawns, shelled and deveined • 2 Tablespoons ghee • 1 teaspoon cumin seeds • 1 teaspoon garlic paste • 600ml Base Curry Sauce • 2 Tablespoons tomato ketchup • small handful fresh coriander, finely chopped • 1 teaspoons garam masala • salt to taste • 2 tomatoes, cut into segments
How to make it… 1. Heat the butter to a medium heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste. 2. Add the prawns to the butter and stir fry until they are pink. This should take about 2 minutes. Remove the prawns from the pan and set aside. 3. Heat the rest of the ghee to a high heat. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed. 4. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.) 5. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy. 6. Add the Base Curry Sauce, tomato ketchup and coriander, and cook for 2 minutes. 7. Add the red pepper, mix well and cook for 5 minutes. 8. Add the garam masala, salt and coriander stems, and cook for 3 minutes. 9. Add the prawns and cook for 2 minutes. 10. Add the tomatoes and continue cooking until the prawns are fully cooked. The tomatoes should be soft but not broken down.