King Prawns with Tomato, Chilli, Garlic and Fennel

This curried prawn dish is quick and easy and great served with a simple chopped tomato salad and flatbreads. This recipe will serve 2.


You will need:

20 large king prawns

1 inch grated ginger

3 Finely diced banana shallots

2 large garlic cloves finely sliced

2 Chopped chillies

3 Large salad tomatoes

1 tsp Coursely ground fennel seeds

1/2 tsp Cumin seeds

1 tsp Yellow mustard seeds

1 tsp Kashmiri chilli powder

1 tbs of finely chopped coriander stalks plus leaves to finish the curry.

2 tsp Tumeric

Salt and pepper

Splash of water


For the chopped salad

3 Large salad tomatoes diced

1/2 Red Onion finely diced

1/4 Cucumber finely diced


1. Grate the ginger and finely chop one of the chillies. Place the prawns in a bowl then mix on the ginger, chillies and 1 tsp of tumeric. Cover then place in the fridge for at least an hour to marinade.

2. In a pan heat a little oil then pour in the mustard seeds. Once they have started to splitter and pop add in your finely chopped shallots and gently fry for a few minutes until they are softened but not  brown.

3. Add in the tumeric, coriander, cumin, fennel, chilli and garlic and cook for a further 2 minutes before adding the chopped tomato. Season well with a salt and pepper to taste.

4. Stir in your marinaded prawns and cook for around 4-5 minutes until the prawns are cooked through. Add around 100ml of water just to loosen the mixture and make the mixture a little more saucy!! Finish with a squeeze of lemon juice.

5. Take off the heat then prepare your chopped salad. Place your flatbreads in the hot oven for 4 minutes.

6. Pour the prawns in to a bowl then dress with some coriander leaves and freshly sliced chillies.

7. Bung it all in the middle of the table and dig in.









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