Easy Prawn Curry Recipe with Black Pepper

Prawn and black pepper curry

  • serves 2
  • Easy

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

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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.

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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

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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
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