Prawn Balti (Serves 4 at 4 pp each)

500g raw king prawns
juice of 1 lime
1.5 tsp paprika

Masala
1 tbsp vegetable oil
1 red onion, diced
4cm piece of fresf root ginger, grated
2 garlic cloves, finely chopped
2 green chillies, finely chopped
1 red pepper, deseeded and finely chopped
400g canned chopped tomatoes
1/4 tsp ground turmeric
1/4 - 1/2 tsp red chilli powder
1/4 tsp ground cinnamon
1/2 tsp ground garam masala
1/2 tsp ground coriander
1/2 tsp caster sugar
2 tbsp coarsely chopped fresh coriander leaves

1. Put the prawns in a bowl, squeeze over the lime juice and stir in the paprika.  Stir well and then leave on one side while you make the masala.

2. Heat the oil in a wok over a moderate heat and fry the onion for about 5 mins, add the ginger, garlic, chillies and red pepper.  Continue frying for about a minute.

3. Turn the heat up and add the tomatoes, turmeric, chilli powder, cinnamon, garam masala, ground coriander and sugar.  Cook briskly until the tomatoes have thickened.  Pour in about 150ml hot water and stir well and turn the heat down to low.

4. Add the prawns, along with any lime juice from the bowl and simmer for 3-4 mins until the prawns are cooked.  Add the coriander and serve.

Special Chicken Curry (Serves 4 at 4 pp each)

2 tsp vegetable oil
2 large onions, finely sliced
2 tsp garlic paste
2 tsp ginger paste
4 tomatoes, skinned & finely chopped (I used 3/4 can chopped tomatoes)
50g plain very low fat yogurt
1 1/2 tsp red chilli powder
1 tsp ground turmeric
1 tsp ground cumin
2 tsp ground coriander
3 large cardamom pods
6 cloves
1 bay leaf
salt to taste
450g chicken breast, cut into chunks
1 tbsp chopped coriander

Heat the oil in the saucepan, add the onion and cook until browned.  Remove and then blitz them in a food processor.  Set aside.

Add the garlic & ginger pastes to pan, stir for a few mins, add tomatoes, stir well and then stir in the yogurt.  Cook for 5-6 mins.  Add the browned onion paste, then all the spices, bay leaf and salt to taste.  Cook for about 5 mins, then add the chicken, and keep adding small amounts of water if it needs it (I think we added about 1/2 a pint in the end).  Cook for 40-50 mins, add the chopped coriander and serve.

Mixed Vegetable Curry (Serves 4 at 3 pp each)

2 tsp vegetable oil
1 large onion, finely chopped
1 tsp garlic paste
1 tsp ginger paste
2 large plum tomatoes skinned & chopped (I used 1/2 can chopped tomatoes)
1/2 tsp ground turmeric
1 tsp red chilli powder
1 tsp ground cumin
salt
500g potatos, peeled and diced
500g cauliflower, cut into medium florets
1 tbsp fresh coriander, chopped



Heat the oil in a saucepan, add the onion and cook until lightly browned.  Add garlic paste, ginger paste, tomatoes, spices and salt to taste & stir well.  Add potatoes, cauliflower & 125 ml water.  Stir well & put the lid on the pan.  Cook for 15-20 mins or until veg are tender.  Add chopped coriander, check seasoning and serve.