Ingredients

• 1 large onion, roughly chopped
• 1 thumb-sized piece ginger, peeled and grated
• 2 large garlic cloves
• 1 tbsp rapeseed oil
• 2-3 tbsp tikka curry paste
• 400g can chopped tomatoes
• 2 tbsp tomato purée
• ½ tbsp light brown soft sugar
• 3 cardamom pods, bashed
• 200g brown basmati rice
• 3 tbsp ground almonds
• 300g raw king prawns
• 1 tbsp double cream
• ½ bunch of coriander, roughly chopped
• naan breads, warmed, to serve (optional)

Description

1. Put the onion, ginger and garlic in a food processor and blitz to a smooth paste. Heat the oil in a large flameproof casserole dish or pan over a medium heat. Add the onion paste and fry for 8 mins or until lightly golden. Stir in the curry paste and fry for 1 min more. Add the tomatoes, tomato purée, sugar and cardamom pods. Bring to a simmer and cook, covered, for another 10 mins.
2. Cook the rice following pack instructions.
3. Scoop the cardamom out of the curry sauce and discard, then blitz with a hand blender, or in a clean food processor. Return to the pan, add the almonds and prawns, and cook for 5 mins. Season to taste and stir through the cream and coriander. Serve with the rice and naan breads, if you like.