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Prawn and black pepper curry

Name: Prawn and black pepper curry
Total time: 30 min
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

30 minutes
serves 2
Easy

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

By Janine Ratcliffe

Published: October 29, 2019 at 12:17 pm

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.