April 06 2022 6 min read


For the masala

  • 1⁄2 tsp chilli flakes
  • 1 tsp ground cumin
  • 1⁄2 tsp ground turmeric
  • 1 tsp ground coriander
  • A sprinkle of freshly ground black pepper

For the rest of the dish

  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 5cm chunk of fresh ginger, grated
  • 1 small handful of fresh coriander, plus extra to serve
  • 1 tbsp coconut oil
  • 400g tinned chopped tomatoes
  • 150g raw king prawns
  • Peeled juice of 1 lemon, to serve
  • Cooked rice, to serve (optional)


  1. Mix all the masala spices together.
  2. Mix together the onion, garlic, ginger and two-thirds of the coriander and blend in a food processor until smooth.
  3. Fry this paste in a little coconut oil for about 1 minute before adding the masala spices. Fry for a few more minutes, then add the chopped tomatoes, bring to a simmer, and cook for a further 10 minutes until thickened. You may want to add a splash of water if it becomes too dry.
  4. Stir your prawns into the mixture and cook until pink.
  5. Serve with rice, if desired, a scattering of fresh coriander and a squeeze of lemon.