Olive Magazine
Easy Prawn Curry Recipe with Black Pepper

Prawn and black pepper curry

Published: October 29, 2019 at 12:17 pm
loading...
Try a subscription to olive magazine
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Black pepper and green chillies give this simple seafood curry vibrance and heat

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal321
fat23.5g
saturates15.7g
carbs6.3g
sugars3.9g
fibre1.6g
protein20.3g
salt0.5g
Advertisement

Ingredients

  • 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

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...

Prawns with Tomato and Feta Recipe
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

Sponsored content