Tips:

While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent

Cooking Time:  15 minutes

Serves: 4

Ingredients:

• 4 tbsp sunflower oil
• 225-250 gm of large fresh or frozen peeled prawns or fish
• ½ tbsp cumin seeds
• 1 green chilli chopped
• ½ tsp ground turmeric
• ½ tsp mustard seeds
• ½  tsp Garam masala
• 2 cloves garlic, peeled and crushed
• 1 piece of ginger (1 inch, grated)
• 4 tbsp natural yoghurt
• 1 bell pepper chopped
•  5 tbsp of tomato pasata
• Salt to taste

Method:

1. Heat some oil and add Cumin and mustard seeds until they start changing colour in about 2 mins
2. Now add the grated ginger and the crushed garlic and green chilli, turmeric and cook for about minute.
3. Add the yoghurt, tomato pasata and salt.
4. cook slowly for 3 minutes until sauce  changes to slightly dark colour
5. Add the prawns and bell pepper and cook on low/med heat for about 5 mins , if fresh or 8 mins if frozen
6. Add Garam masala cook for 1 minute

Your dish is ready to serve with long grain rice mixed with wild rice or warm naan