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.
Ingredients
- green chillies 2, roughly chopped
- onion 1 small, chopped
- ginger a thumb-sized piece, roughly chopped
- garlic 2 cloves, roughly chopped
- olive oil
- cumin seeds ½ tsp
- fenugreek seeds ½ tsp, crushed
- ground turmeric ½ tsp
- black peppercorns crushed to make ½ tsp
- coconut milk 200ml
- raw shelled king prawns 200g
- coriander a handful
- basmati rice to serve
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.
*This recipe is gluten-free according to industry standards
Check out our best prawn recipes here...
Nutritional Information
- Kcals 321
- Fat 23.5g
- Saturates 15.7g
- Carbs 6.3g
- Sugars 3.9g
- Fibre 1.6g
- Protein 20.3g
- Salt 0.5g
