Of course, whilst we used prawns for this particular recipe, you can use chicken, meat or vegetables instead if you prefer. But, if using prawns, we'd highly recommend using large Argentinean type prawns, which, whilst costing more do fill you up and don't disappear into mush in the pan.

The ingredients of the Bumblebee Cottage Korma Powder are quite fragrant so whilst being very mild, does offer flavour nevertheless, and again, if the curry is too mild for you, try adding in a few drops of Bumblebee Cottage Delhi Bole sauce to heat things up a bit!

This is a really easy curry to make. It really is just a case of blitzing your onion, garlic and ginger and frying it off for a few minutes in the oil. Then, add the curry powder, stir in, and add the stock. The blitzed onion acts as a nice thickener and by simmering and reducing the mixture and stock for 15-20 minutes, you'll see a sauce starting to appear before your eyes.

Add in the cream, stirring as you do so, and then the prawns. Keep this on simmer for a few minutes more, and if cooking raw prawns, ensure these are thoroughly cooked through.

Top with chopped coriander and serve with your choice/style of rice and maybe a Naan too.