Ingredients:

  • 1 tbsp avocado oil
  • 1 medium (110g) yellow onion, finely diced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 cup tomato purée
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp garam masala
  • 1/2 cup water
  • 1 lb king prawns, peeled and deveined
  • 1 tbsp fresh lemon juice
  • sea salt to taste

Instructions:

  1. Heat the avocado oil in a large non-stick skillet or wok over medium heat. Add the diced onions and sauté for 5–7 minutes until translucent and slightly golden.
  2. Stir in the ginger and garlic pastes, cooking for 60 seconds until the raw scent vanishes.
  3. Stir in the ground cumin, ground coriander, and turmeric powder. Immediately add the tomato purée and Kashmiri red chili powder.
  4. Cook the mixture for 3–4 minutes, stirring frequently, until the sauce thickens and the oil begins to separate slightly from the paste.
  5. Whisk in the apple cider vinegar, honey, garam masala, and water. Bring to a gentle simmer for 3 minutes.
  6. Fold in the king prawns and lemon juice. Cook for 2–4 minutes, just until the prawns turn opaque and curl into a 'C' shape.