Tandoori King Prawn Masala And Fish Masala

This is a delicious, creamy dish using king prawns that have been cooked tandoori style. It serves three or four.
Preparation and cooking time: 15 minutes.
4 tablespoon vegetable oil
¾ pint (425ml or three cups) curry sauce (page 20)
1 teaspoon each, salt and paprika
½ teaspoon chilli powder
Pinch red food colouring
1 level teaspoon garam masala
½ teaspoon ground cummin
16 king prawns freshly cooked tandoori style (page 31)
6 tablespoon single cream
1 tablespoon finely chopped green coriander
Heat the oil in a large, deep frying pan, add the curry sauce and bring to the boil.
Add the paprika, salt, chilli powder and food colouring and cook the sauce, stirring, on a medium/high heat for about five minutes until it is quite thick.
Reduce the heat and stir in the garam masala and cummin powder. Simmer for three minutes.
Spoon off any excess oil. Cut each prawn in half and add them to the sauce. Stir in the cream and heat through for two minutes. Serve sprinkled with the green coriander.