A delicious Indian prawn dish that will leave you wanting more.


  • 2 tblsp vegetable oil
  • 0.5 tsp fenugreek seeds
  • 1 small red onion, finely chopped
  • 1 green chilli, whole but pierced 2 or 3 times
  • 1 x 4cm piece of fresh ginger, half peeled and julienned and half grated
  • 3 small tomatoes, roughly chopped
  • 3 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¾ tsp garam masala
  • 0.25 tsp turmeric
  • salt
  • 400 g large raw prawns, shelled, deveined and rinsed
  • 4 tblsp double cream
  • juice of ½ lemon
  • 1 tblsp roughly chopped fresh coriander leaves, to garnish
  • naan bread, to serve


  • Heat the oil in a large non-stick saucepan over a medium heat.
  • Add the fenugreek seeds and heat for about 30 seconds to release
  • the aromatics. Add a little more oil to the fenugreek seeds and
  • stir in the red onion, green chilli and the sliced ginger. Gently cook
  • for about 5 minutes, until the onions are lightly golden and just
  • softened.
  • Place the tomatoes, garlic and the grated ginger into a food
  • processor and blend to a fine purée. Stir this purée into the onions
  • along with the ground cumin, ground coriander, garam masala and
  • turmeric and season with a little salt. Cook over a medium-low
  • heat for 8–10 minutes, stirring from time to time, until it thickens.
  • Add the prawns and enough water to cover them by half.
  • Increase the heat and bring to the boil, then reduce the heat and
  • simmer gently for about 3 minutes, or until the prawns are cooked.
  • The sauce should be light but not watery. Turn off the heat and stir
  • in the cream. Add half the lemon juice and then taste the sauce,
  • adjusting the seasoning and adding more lemon juice if necessary.
  • Sprinkle over the chopped coriander and serve with naan bread.

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