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Preparation Method

Prep green chillies, roughly chopped onion, chopped ginger, roughly chopped cloves garlic, roughly chopped crushed to make ½ tsp black peppercorns 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. source: olivemagazine.com