For the curry sauce
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp fenugreek seeds
1 tbsp vegetable oil
1 tsp Garlic Infused Oil
1 red birds'-eye chilli
440g/1lb canned chopped tomatoes
2.5cm/1in piece fresh ginger
1 tsp ground turmeric
1 tbsp chopped chives
300ml/10fl oz vegetable stock
100g/3½oz golden syrup
300g/10½oz king prawns, heads and shells removed, de-veined
330g/12oz pilau rice, cooked according to packet instructions
6 tbsp chopped fresh coriander leaves
For the curry sauce, heat a frying pan over a medium heat. Add the spices and dry fry for 2-3 minutes, or until fragrant.
Transfer the fried spices to a mortar and pestle and grind to a powder.
Heat the oil in a frying pan over a medium heat, add the garlic oil and chilli and continue to fry for 2-3 minutes, or until softened.
Add the canned tomatoes, ginger and turmeric and bring the mixture to the boil. Stir in the reserved spices.
Add the stock and simmer the mixture for 25-30 minutes, or until the sauce has thickened and is starting to dry out around the edges. Set the sauce aside to cool slightly.
Using a stick blender, blend the sauce mixture until very smooth. Add the golden syrup and blend again until smooth.
Heat half of the ghee in a separate frying pan over a medium heat. When the ghee is foaming, add the blended curry sauce.
Heat the remaining ghee in the frying pan over a medium heat. When the ghee is foaming, add the prawns and fry for 4-5 minutes, turning once, or until pink. Add the cooked prawns to the curry sauce.
To serve, spoon the pilau rice into the centre of six serving plates. Divide the prawn dopiaza equally among the serving plates. Sprinkle over the coriander.