Pasanda Spiced Prawn Curry

Meanwhile, trim the courgette, then quarter lengthways. Chop into 2cm chunks.

Peel and grate the garlic (or use a garlic press).

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins. Season with salt and pepper.

Once charred, lower the heat to medium and stir in the garlic, tomato puree and Pasanda style seasoning (add less if you'd prefer things milder). Cook until fragrant, 1 min.

Add the creme fraiche, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) to the courgette pan. Stir to combine and bring to the boil.

Stir in the prawns and simmer until cooked through, 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Once the prawns are cooked, stir through the butter (see pantry for amount) until melted, then remove from the heat.

Taste the curry and season with salt and pepper if needed. Add a splash of water if it's a little too thick.