Bring 250ml of water to the boil in a lidded, non-stick pan and then add the rice. Stir gently, cover with a lid and reduce the heat to low, then let it simmer for 10-12 mins.

Heat 1 tbsp of oil in a pan and when hot, fry the onions for 4-5 mins, so they soften and start to colour. Add the green pepper and the sliced ginger (if using) to the pan and stir fry for 2 mins. Stir in the Bengali Paste with a splash of water ands fry for 2 mins. Sprinkle in the Masala Blend and add 50ml water and mix well. Add the tomato wedges and stir fry for 2 mins to get some colour on them and help them break down a bit.

Spoon in the Ginger Tomato Paste and add another 100ml of water. Mix well. Bring the curry to the boil then reduce the heat to medium and let it simmer for 5 mins. This is quite a dry style curry so don't worry if the water evaporates quite a bit.

Put the prawns in and let them cook for 3 mins (if raw). If the prawns are pre-cooked, just put them in, turn down the heat to low and let them warm up in the sauce for a minute before serving. Serve the rice in bowls with the King Prawn Jalfrezi curry on top. Serve with a dollop of plain yoghurt on the side (if having) to cool it all down.