Put the yogurt in a bowl.

Beat lightly with a fork or a whisk until is smooth and creamy.

Add the ginger, garlic, lemon juice, salt, some black pepper, ground roasted cumin seeds, garam masala and liquid food colouring.

Stir to mix and set aside for 15 minutes.

Liquidise and add the prawns.

Set aside for 30 minutes.

Remove the prawns with a slotted spoon leaving all the marinade behind in the bowl.

Heat the oil in a frying pan over medium heat.

When hot turn heat to medium-high and immediately pour in the marinade.

Stir and fry until you have a thick bubbly sauce clinging to the bottom of the pan.

Add the prawns and cook for another 5 minutes.

Serve.