King Prawn Tikka Masala

Finely dice the onion, mince the garlic cloves, and finely grate the ginger. Pat the prawns dry with kitchen paper and set everything aside.

In a bowl, combine the yogurt, 0.5 tsp Kashmiri chilli powder, 0.5 tsp garam masala, turmeric, cumin, lemon juice, and 0.25 tsp salt. Add the prawns, toss to coat, and leave to marinate at room temperature.

Melt the ghee and vegetable oil in a large frying pan over medium heat. Add the diced onion and cook, stirring occasionally, until soft and golden.

Add the minced garlic and grated ginger. Cook, stirring constantly, until fragrant.

Stir in the tomato purée and cook, stirring, until darkened in colour.

Add the chopped tomatoes, ground coriander, 0.5 tsp garam masala, and 0.5 tsp Kashmiri chilli powder. Simmer, stirring occasionally, until the sauce thickens and the oil begins to separate.

Stir in the double cream and sugar. Season with salt to taste and bring back to a gentle simmer.

Add the marinated prawns to the sauce. Cook gently, stirring, until the prawns are pink, opaque, and curled — the internal temperature should reach 63°C (145°F) on a digital thermometer. Do not overcook or they will turn rubbery.

Rub the kasuri methi between your palms to release its aroma and stir into the sauce. Cook briefly to infuse.

Remove from heat and serve immediately, garnished with fresh coriander.