Prawn curry

1. Heat the oil in a saucepan over a medium heat. Add the mustard seeds and cook until they start to pop, then add the fenugreek seeds, shallots and garlic; cook for 5-10 minutes until soft and starting to turn golden.

2. Add the turmeric and chilli; cook for 30 seconds. Add the tomatoes, part-cooked lentils and curry leaves; bubble for 10 minutes until the tomatoes are breaking down (you may need to add a little water if it gets too dry). Add the prawns and cook for 1-2 minutes, until they just turn pink; season. Divide the curry between 4 bowls and serve with the naan breads and lime wedges, plus some rice, if liked. 

RED LENTILS BASE RECIPE

Wash 840g red lentils in a large bowl, rinsing until the water is clear. Put in a large saucepan with 2 unpeeled garlic cloves, 1 unpeeled, halved onion, 18 peppercorns and 1.9 litres water. Cover the pan and set over a medium heat; bring to the boil, then gently simmer for 3-4 minutes testing often, until some lentils are soft, but most retain a little bite. Drain and rinse with cold water. Discard the garlic, onion and peppercorns, then divide between 6 freezeproof bags or boxes. Store these portions in the fridge for up to 3 days and/or freezer for up to 3 months, as needed; defrost in the fridge overnight before using