Restaurant-style prawn tikka masala

Marinate the cleaned prawns with lemon juice, red chili powder, chickpea flour, black pepper and a little oil; set aside briefly.

Score an X on the tomato, cover with hot water and leave until cool enough to handle.

Chop part of the onion small for the gravy; dice the rest and separate the layers. Dice half a large capsicum the same way.

Blend ginger and garlic with a few tablespoons of water to a smooth paste.

Peel the tomato, discard the hard round core, and roughly chop it on a plate to catch the juices.

Heat oil over medium-high; sear the prawns in batches in a single layer, no more than a minute per side, and remove.

In the same oil, stir the diced onion and capsicum with a little salt on high heat; remove while still bright and a little crunchy, for garnish.

Add a little more oil and the butter; lower the heat to minimum and add the cumin seeds.

Add the chopped onion with a little salt and fry on medium until soft and pale, not browned.

On the lowest heat stir in the Kashmiri chilli powder for a few seconds, then immediately the ginger-garlic paste; stir until the raw smell goes and the oil separates.

Add the chopped tomato, cover on medium heat a few minutes until soft and pulpy.

Stir in the coriander powder and a tiny pinch of turmeric, then the tomato puree, rinsing out its container.

Add salt and sugar; when bubbles appear, cover and cook on low about 5 minutes. Taste and adjust.

Add crushed kasoori methi, cardamom powder and garam masala at the end for aroma.

Stir in the heavy cream.

Add the seared prawns, cover on low no more than 4 to 5 minutes.

Stir in the reserved onion and capsicum, switch off the heat and pour into a bowl at once so the prawns do not overcook. Serve with steamed rice or naan.