I have named this Tikka Masala as the spices with the yoghurt is similar to that dish.  However, usually you would marinade the meat in the spiced yoghurt first, but I skipped that part and believe me it did not matter, for a quick curry it was tasty.  I also added some spinach to this dish purely because it needed using up!  

• Large Raw Prawns 5/6 per person, run a knife along the back of each to butterfly
• 2 cups natural yoghurt
• 1″ chunk ginger
• 1″ chunk fresh turmeric (or 1 tsp powder)
• 2 cloves garlic
• 1 tbsp. coriander seeds
• 1/2 tbsp. cumin seeds
• 1 tsp fenugreek seeds
• 5 green cardamoms, seeds only
• 1 stick cinnamon
• 1 star anise
• 1/2 chillies (depending on what heat you would like)
• Small bunch of fresh coriander, rough chopped
• 2 fresh tomatoes, cut into wedge
• 2 tsp. tomato puree
• 1 onion, sliced
• 1 tsp brown sugar
• Spinach a few handfuls

• (You can use powder for speed of the coriander/cumin and fenugreek)
• If using seeds: dry fry the coriander, cumin, cardamom, and fenugreek seeds, then put into a hand blender with about a cup of yoghurt and the tomato puree, blend to be a paste.
• Heat a little oil and a knob of butter in a pan and fry the onions until they are soft, remove half and add into the paste and blend again.
• Add grated ginger, turmeric, garlic and chopped chilli to the onions in the pan.
• Add the star anise and cinnamon. Stir.
• Pour in the yoghurt paste and mix well, let it bubble for another few minutes.
• Add the rest of the yoghurt, the tomatoes, salt, and sugar.
• Add a little water if it is sticking.
• Taste and check for more seasoning.
• Sprinkle in the coriander and the spinach.
• Stir the spinach through.
• Add the prawns; let this bubble away until the prawns are cooked.  Do not overcook the prawns as they will shrivel up.
• Once cooked serve with rice and an extra sprinkle of fresh coriander!