1. Heat the Oil:
   Heat the oil in a pan and add the cumin and mustard seeds (if using). Let them sizzle for a few seconds to release their flavour.
2. Cook the Onion & Paste:
   Add the chopped onion and cook until golden brown (around 5–7 minutes). Stir in the Seafood Curry Paste with a splash of water and cook gently for 1 minute until fragrant.
3. Add Tomatoes & Simmer:
   Stir in the chopped tomatoes and a pinch of salt. Cook on medium heat for 5–6 minutes until the tomatoes break down and the sauce thickens slightly.
4. Add the Prawns:
   Add the prawns and stir well to coat in the sauce. Cook for just a few minutes until the prawns are pink and cooked through.
5. Finish & Serve:
   Stir in the chopped green chillies (if using). Garnish with fresh coriander and serve hot with rice or Shemin’s Indian Breads.

Tips:

• This curry base works beautifully with chicken (thighs or breast), roasted aubergine, chickpeas, or paneer for a vegetarian twist.
• Stir into cooked lentils for a spicy dahl-style dish.
• Serve with basmati rice, Shemin’s Indian Breads, or even a jacket potato for a speedy meal.
• While this recipe is a quick and easy version, for even deeper flavour you can slow-cook it until the sauce reduces and clings to the meat – just like a traditional bhuna!