100 OK! RECIPES MARY BERRY

SERVES SIX INGREDIENTS

3 tbsp sunflower oil

2 large onions, finely chopped

2 red peppers, halved, deseeded, and roughly chopped

6cm (2½in) piece fresh root ginger, peeled and finely grated

3 red chillies, halved, deseeded, and roughly chopped

1 tsp turmeric

2 tsp ground coriander

2 tsp garam masala

1 tsp black mustard seeds

2 x 400g cans chopped tomatoes

300ml (10fl oz) water

4 tbsp tomato purée

4 tsp lime pickle

Juice of 1 lime

2 tbsp honey

Salt and freshly ground black pepper

1kg (2¼lb) raw shelled tiger prawns

1 heaped tbsp freshly chopped coriander, to garnish

Tiger prawns are expensive, but this is a great dish for a special occasion. To cut costs, you could use a mixture of tiger prawns and other cooked seafood, such as mussels and squid. Serve with rice.

1. Heat the oil in a large frying pan or saucepan, add the onions, peppers, ginger and chillies and fry over a high heat for 2 minutes or until starting to soften.

2. Cover with a lid, then reduce the heat and cook for 10 minutes or until the onions and peppers are nearly soft. Add the spices and stir over a high heat to coat the vegetables.

3. Add the tomatoes, water, tomato purée, lime pickle, lime juice, and honey. Bring to the boil and simmer for 10 minutes. Season with salt and freshly ground black pepper, add the prawns, and cook for 5 minutes or until they turn pink and are cooked through. Garnish with the coriander and serve straightaway.

Tip: The sauce can be made up to 1 day ahead. Reheat to serve, adding the prawns at the end. Freeze the sauce without the prawns for up to 1 month.