• 60ml oil
• 30ml butter
• 1kg prawns (cleaned)
• 15ml garlic paste
• 5ml salt
• 10ml lemon juice

Sauce:

• 15ml butter
• 1 sprig of curry leaves
• 100ml water
• 30ml tandoori
• 30 ml jeera powder
• 10ml crushed chillies
• 2ml red food colouring
• 2ml yellow food colouring
• 5ml salt
• 250ml yoghurt
• 250ml fresh cream
• One handful of chopped coriander

In a large bowl, combine the prawns, garlic paste, salt and lemon juice, and leave to marinate for 15 minutes. In a large pan, heat the oil and butter. Add prawns, a few at a time, and stir fry until cooked and set aside.

To make the sauce combine the water, tandoori, jeera powder, crushed chillies, food colouring, salt and yoghurt in a bowl. In a large flat pot, melt butter and add curry leaves till the aroma escapes. Add the yoghurt mixture and keep on stirring till the mixture boils. The sauce should have a creamy and light pink colour. Remove from the heat, add the fresh cream and stir well. Add prawns to the sauce and place on a low heat and simmer for 5 minutes.

Garnish with chopped coriander and serve with roti, naan,or rice and enjoy.