Tomato and prawn chili curry

Recipe : Tomato prawn curry

6 medium sized tomatoes, quartered or 1 tin of plum tomatoes

1 tbsp oil

1 red bell pepper, seeded and sliced

2 cloves garlic, whole

4 cardamon pods

4 cloves

1 piece cinnamon stick

1 tsp salt

Freshly ground black pepper

1 tbsp coriander seeds

1 tbsp cumin seeds

1/2 tsp fenugreek seeds

1 tsp chili powder

1/2 tsp chicken stock paste or 2 tbsp liquid stock

1/2 cup greens, shredded

6 large, raw prawns

1 tin coconut milk

Heat the oil in a heavy pan over medium heat and add the tomatoes, bell pepper, garlic, cardamom, cloves, cinnamon, salt and pepper. Let the mixture come to a boil, reduce the heat to low, cover and let cook for about 25 minutes to soften and become sauce like in consistency.

In a small frying pan over medium heat, dry fry the coriander, cumin and fenugreek seeds for a few minutes until fragrant and one shade darker, (keep an eye on them, don't let them burn). Remove from the heat, let cool slightly and grind in a spice grinder or pound in a mortar and pestle. Add to the tomatoes and stir well.

Let the mixture cook for about 5 minutes on very low heat, then add the chili powder, stock, coconut milk and greens. Cook, gently until the sauce smells very appetizing and has thickened.

About 5 minutes before planning to serve, add the prawns, turn up the heat to medium and cook until the prawns are opaque and cooked. Serve with the cauliflower, some basmati rice and some sort of bread if you like.