This is a dish originating in Indian Subcontinent and Southeast Asia.  We created this dish to replecate one we discovered on a research trip to Kerela, its a simple light dish that will delight.


350g of raw King Prawns
2 medium onions (chopped)
3 small tomatoes (chopped)
50mls of passata
2 heaped teaspoons of ginger garlic paste
50mls of olive oil
Chilli and salt to taste
1 teaspoon of mustard seed, cumin, turmeric, garam masala
Half a cup of chopped coriander


Fry mustard seeds in hot oil ensuring that they pop and jump
Add cumin and within seconds, the chopped onions and fry for up to 10minutes until the onions are golden brown
Then add in the ginger garlic paste, turmeric and garam masala
Then add the chopped tomatoes and passata and continue cooking for a further 5 minutes adding a slash of water if necessary
The consistency should be a thick sauce
Add salt and chilli to taste
Now add half the coriander and all of the King Prawns
Cook for a few minutes until the King Prawns are pink
Garnish with the remaining coriander.