This is one of the excellent recipes that Pat Chapman demonstrated at Aziz Pandesia during the Oxford Literary Festival. It took him just seven minutes to cook, and we all agreed it was absolutely delicious.

YOU WILL NEED: 9oz (250g) cooked small prawns 4 tbspns vegetable oil Four cloves garlic - finely chopped 2.5 cm piece fresh ginger in thin slices 8oz (225g) onion - peeled and chopped Half green and half red pepper - seeded and chopped Two green chillies - sliced 2 tbspns coriander leaves - freshly chopped Two or three fresh tomatoes - chopped 2 tspns garam masala Salt to taste.

Whole spices Half tspn white cummin seed Half tspn mustard seeds Half tspn fennel seeds Half tspn nigella seeds.

Ground Spices Half tspn turmeric 2 tspns ground coriander 1 tspn ground cummin Half to 4 tspns extra-hot chilli powder 2 tspns curry powder.

METHOD Heat the oil and fry whole spices for about 30 seconds, add the ground spices and fry for another 30 seconds.

Add the garlic, stir-fry for 30 seconds more Add a little water to relax things.

Add the onion, chillies and peppers and continue to stir-fry for about two more minutes.

Add the coriander, tomatoes and garam masala and stir-fry for two minutes on medium heat, adding a little water at any time if needed.

Add the prawns and when they are hot, salt to taste and serve.