• 1 tsp coriander seeds, toasted
  • 1 tsp cumin seeds, toasted
  • for frying oil
  • 1 small onion, halved and thinly sliced
  • thumb-sized piece ginger, peeled and grated
  • 1 clove garlic, crushed
  • ½ tsp turmeric
  • 200ml (freeze the rest to use another time) coconut milk
  • 2 tbsp tamarind paste
  • 1 green chilli, finely sliced
  • 180g raw peeled prawns
  • to serve coriander
  • to serve rice
  • to serve chapatis


  • STEP 1

    Grind the toasted seeds with a pestle and mortar. Heat 1 tbsp oil in a pan and cook the onion with a pinch of salt until soft and golden.

  • STEP 2

    Add the ginger, garlic, turmeric and spices then fry for 1 minute. Pour in the coconut milk, add the tamarind and chilli and simmer for 5 minutes.

  • STEP 3

    Tip in the prawns, cover and cook for 3-4 minutes, or until they turn pink. Serve with rice and chapatis.


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