Click: try Nicholas Fraser's chicken and prawn curry recipe

Protein

600–800g deboned chicken thighs, diced

300–400g prawns, washed, cleaned, deveined

Base

2–3 tbs olive oil

1 large onion, diced

1–2 fresh chilies, chopped

1 tsp jeera seeds

1 cinnamon stick

1 bay leaf

Spices

1 tbs Kashmiri chili powder

½ tsp turmeric

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala

1 tsp fish masala

Other

1 tbs ginger and garlic paste

200 ml fish stock

150g tomato purée

3–4 grated tomatoes

½ tsp sugar

salt to taste

fresh coriander, chopped

fresh lemon juice

Method

Sauté the aromatics. Heat olive oil in a pot. Add the diced onions, chilli, jeera seeds, cinnamon stick, and bay leaf. Sauté until the onions are soft and translucent.

Toast the spices. Add the Kashmiri chili powder, turmeric, cumin powder, coriander powder, garam masala, and fish masala. Add the ginger and garlic paste. Toast everything for about 1 minute.

Build the curry base: Pour in the fish stock and let the spices cook down into a thick paste. Add the tomato components. Now add the tomato purée and cook for 1 minute. Then add the grated tomatoes. Season with salt, sugar, and fresh coriander.

Let this simmer for 5 to 10 minutes.

Cook the chicken: Add the diced chicken thighs. Add more fresh coriander. Cook for 5 to 10 minutes until chicken is almost done. Add the prawns and cook for another 5 to 10 minutes until the prawns are pink, firm, and cooked through.

To finish, add a squeeze of fresh lemon juice and more coriander. Taste and adjust the seasoning.

Serve with rice, roti, or naan.

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