Butter Prawn ‘Nachos’

Whisk together all the prawn marinade ingredients, then add the prawns. Leave to sit while you prepare the sauce.

For the sauce, add oil to a large pot on medium heat. Add your diced onion and sprinkle with a pinch of salt. Saute until the onions have softened and are beginning to brown. Add the ginger and garlic and cook for 1-2 mins. Then turn down the heat, add your spices, followed by the tomato paste. Allow both to toast and become fragrant.

Once the spices have toasted, add the chopped tomatoes, salt, and sugar. Fill the tomato can with water and tip that in too. Allow to simmer and reduce for 15 mins.

Arrange the marinated prawns on a baking tray, then pop under the grill at 250 C until charred and cooked through - this should just take a few mins.

Once the sauce has thickened, tip in the cooked prawns with all of the tray juices. Stir through and then pour in the double cream.

Grab a large pot on high heat, and add vegetable oil 1 inch up the side. Heat to 180 C, then add the naan triangles. Fry until golden brown and crispy, then immediately season with salt

Build the nachos - fried naan triangles, then the butter prawn curry. Finish with blobs of yoghurt, pickled onion, and fresh coriander. Enjoy!