*This recipe is gluten-free according to industry standards

Recipe by Maunika Gowardhan


  • groundnut oil

  • 1 tsp ajwain (carom) seeds
  • 1 heaped tsp coriander seeds, crushed to a coarse powder
  • 3 dried kashmiri chillies, (any mild dried chilli would be good)
  • 1 medium onion, finely chopped
  • 5 cloves garlic, chopped
  • 2 large and very ripe tomatoes, chopped
  • 150g king prawns, shelled and deveined
  • 2cm piece ginger, finely sliced
  • a handful coriander, finely chopped
  • 2 green chillies, slit lengthwise (optional)
  • 1 tsp lemon juice
  • to serve naan bread or brown rice, (optional)


  • STEP 1

    Heat 2 tbsp oil over a medium heat in a small wok or frying pan. Add the ajwain, coriander and dried chillies and fry for a few seconds. Add the onion and fry for 8-10 minutes, stirring until it begins to soften and change colour. Add the garlic and fry for a minute.

  • STEP 2

    Add the tomatoes and continue to cook for 4 minutes until they soften. Add the prawns and fry for 3 minutes. Add the ginger slivers, coriander, green chillies and lemon juice and season. Cook for a minute with the lid on then serve warm with naan.


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