Prawn korma-style curry

This has a wonderful, intense flavour. The raw prawns are added at the last minute to stop them overcooking. Make sure not to cover the pan with a lid otherwise the sauce will not reduce. SERVES 6 2 tbsp sunflower oil 1 large onion, roughly chopped 4cm (1½ in) fresh ginger, peeled and finely grated 1 red pepper, deseeded and cut into small dice 1 tsp cardamom seeds, crushed 1½ tbsp ground cumin 1½ tbsp ground coriander 1½ tbsp garam masala 1 x 400ml can coconut milk 150ml (¼ pint) chicken stock 2 tsp caster sugar the juice of 1 lemon salt and freshly ground black pepper 75g (3oz) ground almonds 800g (1lb 12oz) shelled raw tiger prawns fresh coriander leaves, to garnish ● Heat the oil in a deep frying pan. Add the onion and fry gently for about 20 minutes until tender. ● Add the ginger and pepper and fry for a minute or so. ● Sprinkle in the cardamom seeds and spices and fry for another minute. ● Stir in the coconut milk, stock, sugar and lemon juice. Season with salt and pepper and simmer over a low heat for about 5 minutes until the sauce has reduced slightly. ● Stir in the almonds and prawns and cook over a high heat for about 3 minutes, or until the prawns have turned pink and are cooked through. ● Garnish with coriander leaves and serve at once with rice and naan bread. TO PREPARE AHEAD The sauce can be made a day ahead, adding the almonds and prawns when you reheat on the hob. Not suitable for freezing. TO COOK IN THE AGA Cook on the boiling plate.