Serves 4
adjust servings:

Tick the ingredients you need to add your shopping list.

  1. Heat the sunflower oil in a large pan over a medium-low heat. Add the cardamom, bay leaves, onion, green chillies and star anise and cook for 15-20 minutes.
  2. Add the ginger and cook for two minutes.
  3. Add the turmeric, coriander powder, chilli powder, cardamom powder, fennel powder and cinnamon along with the water, tomato purée, coconut milk and tinned tomatoes.
  4. Simmer over a medium heat for 20 minutes to reduce. Add the lemon juice, prawns and coriander and simmer for another 4-5 minutes until the prawns are pink and completely cooked.

Nutrition Facts

Per serving: 560kcals, 38g fat (23.5g saturated), 19.3g carbs, 7g sugars, 38.2g protein, 5g fibre, 0.396g sodium

Dairy-freeDinnerFish & seafoodIndianDiabetic-friendlyCurrySpecial OccasionsHigh-proteinFamily mealsCuisinesFree-fromQuick and easyDinner partyComfort foodMake it Healthy

Popular in Dairy-free

Gambas al ajillo