Prawn and black pepper curry
Serves 2
Easy
Total time:
Black pepper and green chillies give this simple seafood curry vibrance and heat
Skip to ingredients
- 2 green chilliesroughly chopped
- 1 small onionchopped
- a thumb-sized piece gingerroughly chopped
- 2 cloves garlicroughly chopped
- olive oil
- ½ tsp cumin seeds
- ½ tsp fenugreek seedscrushed
- 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
- kcal321low
- 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.
