Heat 1 teaspoon vegetable oil in a frying pan or curry pan over a medium heat. Add 9 king prawns and stir-fry for 2 minutes until the prawns begin to turn pink. Add 80 millilitres curry broth, 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves (methi) and pinch sea salt. Mix well bring to the boil and simmer for 1 minute. Add another 80 millilitres curry broth. Mix well and simmer for 2 minutes.
Add the remaining 80 millilitres curry broth. Mix well and simmer for 2-3 minutes, stirring occasionally.
Transfer the traditional king prawn curry to a serving bowl and finish with 1 small handful fresh coriander leaves, finely chopped. Serve with your favourite Indian rice and breads.