Quick Butter Prawn Masala

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns.

b) Once hot, add the prawns and stir fry, 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.

c) While the prawns cook, trim the green beans, then cut into thirds.

a) Add the tomato puree, North Indian style spice mix and remaining garlic to the prawns. 

b) Add the sugar and water for the sauce (see pantry for both amounts). Stir in the veg stock paste.

c) Bring to the boil, then turn the heat down slightly and simmer until reduced by half, 3-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

a) While everything cooks, heat a drizzle of oil in another frying pan on medium-high heat.

b) Once hot, add the green beans. Season with salt and pepper, then stir-fry until starting to char, 2-3 mins. 

c) Stir in the mustard seeds and cook for 1 min. 

d) Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Drain any excess water, then remove from the heat and keep covered.

a) Once the sauce has reduced, stir in the creme fraiche and peas.

b) Bring to the boil. Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

c) Stir in the butter (see pantry for amount) until melted. Remove from the heat.

d) Taste and add salt and pepper if needed.