This is simple because it used some of the tomato sauce I made on Wednesday.
While I was cooking some basmati rice, I fried a diced red pepper and a finely chopped small scotch bonnet in some sunflower oil. To this I added a teaspoon of cumin seeds, a tablespoon of Jamaican curry powder and some prepared raw prawns. These were cooked for a minute before I added in about 7 or 8 tablespoons of the tomato sauce and some powdered coconut milk and some boiling water, before seasoning with salt and pepper.
I then cooked this for a couple minutes longer so that the prawns were cooked through and the sauce was nicely amalgamated.
The rice was done by this time, so I served it immediately. A curry in about 20 minutes, including prep.