• 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


  • 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

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Janine Ratcliffe Portrait
Janine RatcliffeFood director

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