Prawn Bhuna/CucumberRaita

• 500 gram(s) Prawns

Method

1. 2 tablespoons vegetable oil
   1 large onion, chopped finely
   half a 400g can chopped tomatoes or 3 fresh tomatoes, chopped
   1 lb / 500g shell-on frozen prawns, defrosted
   half teaspoon chopped ginger
   1 teaspoon crushed garlic
   half a green pepper, cut into chunks
   quarter teaspoon chilli powder
   half teaspoon paprika powder
   half teaspoon ground coriander
   half teaspoon ground cumin
   quarter teaspoon turmeric powder
   half tablespoon lemon juice
   5 fl oz/ 150 ml water
   
   1. Heat the oil in a thick-based pan, fry the onion for 10 minutes until soft and golden.
   2. Meanwhile, shell the prawns, reserving a few for decoration.
   3. Add the tomatoes to the onions in the pan and reduce the liquid a little.
   4. Add the ginger and garlic and cook for 2 minutes.
   5. Add the rest of the ingredients, except the prawns. Stir for 3 minutes and add the water.
   6. Bring to the boil and cover with a tight lid then simmer for 15 minutes. Add the prawns and simmer to heat them through. Garnish with whole prawns and chopped coriander.
   Serves 2
   
   Cucumber Raita
   
   75ml plain yoghurt
   2.5cm / inch chunk cucumber
   1 teasp chopped fresh mint (or half teasp mint sauce or jelly)
   Good pinch ground cumin
   Good pinch cayenne pepper
   Salt and pepper
   
   Put the yoghurt in a bowl and beat with a fork until smooth. Grate the cucumber and squeeze the excess water out in kitchen paper. Add the other ingredients and mix well.

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