Step 1

Place the prawns in a medium bowl and add the lemon juice, chilli powder, salt and black pepper. Stir to coat the prawns, cover and leave to marinate for about 20 minutes.

Step 2

Spray a large frying pan with low-calorie cooking spray and place over a medium high heat. When the pan is hot, add the prawns, discarding the marinating juices. Sear the prawns for about a minute on each side, then place on a plate and set aside.

Step 3

Lower the heat to medium and add the onion and red pepper to the frying pan. Cook for 5-10 minutes, stirring, until softened.

Step 4

Reduce the heat to low, add the garlic, ginger, garam masala, cumin, ground coriander, turmeric and paprika and cook gently for 1-2 minutes, to release the aromatic flavours from the spices.

Step 5

Add the tomato puree, tomatoes and sweetener or sugar and stir. Cover and simmer gently for 5-10 minutes, until you have a thick sauce.

Step 6

Add the seared prawns and stir in. Cover and simmer gently for 2-3 minutes, just until the prawns are cooked through and piping hot. Take care not to overcook the prawns as they will become tough.

Step 7

Remove from the heat and stir in the yoghurt and coriander leaves until completely combined. Serve with a small portion of Basmati rice or other accompaniment of your choice.