Advertisement

  • 2 green chillies
    roughly chopped
  • 1 small onion
    chopped
  • a thumb-sized piece ginger
    roughly chopped
  • 2 cloves garlic
    roughly chopped
  • olive oil
  • ½ tsp cumin seeds
  • ½ tsp fenugreek seeds
    crushed
  • ½ tsp ground turmeric
  • crushed to make ½ tsp black peppercorns
  • 200ml coconut milk
  • 200g raw shelled king prawns
  • a handful coriander
  • to serve basmati rice

Nutrition: per serving

  • kcal321
    low
  • fat23.5g
  • saturates15.7g
  • carbs6.3g
  • sugars3.9g
  • fibre1.6g
  • protein20.3g
  • salt0.5g

Method

  • step 1

    Whizz the chillies, onion, ginger and garlic with a splash of water to a purée in a small food processor or blender.

  • step 2

    Heat 1 tbsp of oil in a lidded pan. Cook the cumin and fenugreek until they start to pop. Stir in the onion purée, season, turn the heat down and cook for 5 minutes.

  • step 3

    Add the turmeric and peppercorns, and stir before adding the coconut milk. Simmer gently with a lid on for 15 minutes. Add the prawns and cook for 3-4 minutes or until pink. Scatter over the coriander and serve with rice.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement