Spicy curry leaf red prawn curry recipe

Heat a large frying pan with 1 tbsp of neutral oil over a medium-high heat. Add the sliced onion (1) and cook for 5-7 minutes, until golden. Add the green chilli (1), curry leaves (5 g) and mustard seeds (1 tsp) until they begin to sizzle. Drop in the red prawns (180 g) and korma paste (2 tbsp), followed by the butter (15 g) and keep cooking until the prawns are opaque. Add the butter and a splash of water and cook until saucy.

Meanwhile, heat the naans (2) according to the packaging instructions and serve immediately with the prawns.