the fish society, King prawn curry

King prawn curry	Fish code 140605	Serves 4
You'll have to go a long way to find prawns bigger than the Fish Society's range of king prawns, which includes raw whole king prawns, peeled raw king prawns and, for gourmets in a hurry, peeled cooked king prawns. We also offer wild king prawns (at a price we only ever whisper). In this recipe, we use the peeled raw king prawns to make a curry as impressive to look at as it is exciting to eat.

900g/ 2lbs frozen weight (including ice glaze) raw peeled king prawns
Juice of half a lemon
1 tsp vegetable oil
1 medium onion
1 medium cooking apple
½ tsp each fenugreek, turmeric, cumin
250ml/8 fl oz fish stock
250ml/8 fl oz double cream
250g/8oz tomatoes - skinned, deseeded
Salt, cayenne pepper, garam masala
Sprig coriander

1 Peel and finely chop the onion and the apple. After defrosting the prawns, pour off water, season and set aside.

2 In a heavy frying pan on medium-high heat, sweat the onion with the fenugreek, turmeric and cumin in oil until soft. Stir in apple and continue until it is soft. Add stock, turn up heat, reduce by half.

3 Add cream and tomatoes. Stir in carefully and continue to cook on a high temperature for three minutes.

4 Add prawns. Stir into mixture. Bring to boil. Turn heat off.

5 Season with salt, cayenne and garam masala.

6 Serve with basmati rice, garnished with coriander and perhaps the odd chilli.

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