Instructions:

Heat a heavy based large saucepan and add a couple of sprays of the rapeseed oil. Add the onion, garlic and chilli cook gently until softened.

Add the garam masala, fenugreek, tomatoes and lentil soup. Stir and reduce to a simmer.

Cook for a further 10 minutes until the sauce has thickened.  Now add the raw prawns and stir in and cook for a further 5 minutes until the prawns have turned pink.

Once cooked add the freshly ground black pepper and top with the coriander leaves.

Fantastic served with rice or naan bread and sprinkle a few basil leaves over the top.