Instructions: 1. Peel the king prawns(jumbo shrimp) and cube the paneer.

2. Blend the tomato puree(paste), yoghurt, garam masala, chilli powder, garlic, salt, mango powder and ground coriander in a mixing bowl and set to one side.

3. Melt the butter with the oil in a deep frying skillet or wok. Lower the heat slightly and quickly fry the paneer and prawns for about 2 minutes.

Remove with a slotted spoon and drain on kitchen paper towels.

4. Pour the spice mixture into the fat left in the pan and stir-fry for about 1 minute.

5. Add the paneer and prawns and cook for 7-10 minutes, stirring occasionally, until the prawns are heated through.

6. Add the fresh chillies and most of the coriander and pour in the cream.

Heat through for about 2 minutes, garnish with the remaining coriander and serve with rice.

Home-Made Paneer = To make paneer at home, bring 1 litre or 4 cups milk to the boil over a low heat. Add 2 Tbl lemon juice, stirring continuously and gently until the milk thickens and begins to curdle.

Strain the curdled milk through a sieve (strainer) lined with a muslin

(cheesecloth). Set aside under a heavy weight for about 1 1/2 to 2 hours to press to a flat shape about 1cm thick.

Make the paneer a day before you plan to use the recipe; it will then be firmer and easier to handle. Cut and use as required; it will keep for about one week in the refrigerator.

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