Bhuna Prawn

This is a spicy prawn dish with a good, thick sauce. Remember to cook uncooked prawns for five minutes in boiling salted water and to slice king prawns into two.
Serves 3-4.
Preparation and cooking time: 15-20 minutes.
2 oz (50g) button mushrooms
½ green capsicum
6 tablespoon vegetable oil
¾ pint (425ml or three cups) curry sauce (page 20)
1 teaspoon salt
½ teaspoon chilli powder
1 teaspoon cummin
1½ teaspoon garam masala
12 oz (350g) peeled prawns defrosted as necessary
½ teaspoon dried fenugreek
1 tablespoon finely chopped green coriander
Rinse the mushrooms and capsicum and slice thinly. Heat the oil in a large deep frying pan and fry them for 4-5 minutes on a medium heat.
Now add the curry sauce, salt, chilli powder, and cummin. Turn up the heat and bring to the boil.
Cook the sauce on a high heat, stirring frequently, until it is really thick.
Stir in the garam masala, prawns, and dried fenugreek and simmer for three minutes.
Drain off excess oil and sprinkle with the green coriander before serving.
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