Heath the oil in a medium sized saucepan. Add the mustard seeds, fenugreek seeds, fennel seeds, cumin seeds, onion seeds and carom seeds and fry them until they crackle.

Add the chopped onions and stir these into the spices, combining everything and keep stirring until the onions are soft. If the onions begin to stick at all, then add small amounts of the warm water.

Add the ginger and garlic paste, turmeric, red chilli powder and salt and continue stirring for a couple of minutes.

Add about 4 tablespoons of the warm water and continue stirring.

Add the tomato passata and allow everything to simmer for 3 – 4 minutes.

Using a food processor / blender blitz all of the onion mixture into a paste and then return the paste to a medium sized frying pan or suitable alternative over a low heat.

Add the king prawns, the remainder of the warm water and a pinch of garam masala and cook the king prawns until they are pink and juicy, but be careful to not overcook them.

Serve the prawns with rice, chapatti or naan bread.