Heat 1 teaspoon Olive oil and add 1 Onion and 0.5 Red bell pepper. Cook over a low heat for 4 minutes, stirring occasionally.
Add 1 tablespoon Fresh ginger, 2 Garlic cloves, 1 tablespoon Paprika, 0.5 teaspoon Cumin, 0.5 teaspoon Ground coriander, 1 teaspoon Garam masala and 0.5 teaspoon Red chilli flakes . Mix well to coat the vegetables.
Add 200 g Chopped tomatoes, 1 tablespoon Tomato puree, 100 ml Coconut milk and 1 pinch Brown sugar. Mix well and cook over a low heat for 8 minutes.
Add 200 g Cooked king prawns, 15 g Fresh coriander (cilantro) and the juice of 0.5 Lime. Mix well and return to the heat for 2 minutes.
Notes
To add a little extra texture and flavour to this curry, you can add a sprinkle of ground almonds or desiccated coconut.
For a more indulgent prawn tikka masala, swap the coconut milk for single or double cream.
You can use this curry sauce base to make chicken tikka masala too.
Make sure you are using fresh spices. If you spices have been open for longer than 6 months, then they won't have much flavour and you won't get the best tasting chicken tikka curry.
Adding some cooked lentils to the curry is a great way to bulk it out.