Ultimate Prawn Tikka Masala

Meanwhile, peel and grate the garlic (or use a garlic press).

Trim and thinly slice the spring onion. Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

When the rice has 10 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the tikka masala paste, tomato puree and half the garlic. Fry until fragrant, 1 min.

Stir the creme fraiche, vegetable stock paste, sugar and water for the curry (see pantry for both amounts) into the frying pan and bring to the boil. 

Stir in the prawns, reduce the heat to a simmer and cook for 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Meanwhile, once the butter has softened slightly, pop it into a small bowl and add the remaining garlic. Use a fork to mash the garlic into the butter. Season with salt and pepper. 

Lay the naans onto a medium baking tray and spread over the garlic butter.

Pop the naans onto the top shelf of your oven to warm through, 2-3 mins.

Add the spinach to the curry a handful at a time until wilted and piping hot, 1-2 mins.

Season with salt and pepper. Add a splash of water if it's a little too thick.