Serves 4



3 Tbsp Sunflower Oil

1 Tsp Mixed Fenugreek, Mustard and Onion Seeds

2 Curry leaves

Half a cauliflower cut into florets

3 Carrots, peeled and cut into batons

50 g fresh Peas

200 g Tenderloin Broccoli

2 Onions, peeled and sliced thinly

2 Tbsp Tomato Puree

0.5 Tsp Turmeric

2 Tsp Chilli Powder

1 Tsp Ground Coriander

1 Tsp Ginger Paste

1 Tsp Garlic paste

1,5 Tsp Sea Salt

2 Tbsp Lemon Juice

450 g Cooked Tiger Prawns

1 Red Chilli, deseeded and chopped finely

250 mi Single Cream

3 Tbsp fresh Coriander leaves, chopped


How to cook


Par boil all the Vegetables, except the Peas, with 0.5 Tsp Sea Salt and Turmeric

Heat the Oil in a Wok or large frying pan. Lower the heat slightly and add the Fenugreek, Mustard Seeds, Onion Seeds and the Curry leaves

Add the par boiled Vegetables, increase the heat and fry until the vegetables are cooked only adding in the Peas towards the end of this process

Remove with a slotted spoon and dry on kitchen paper

Add the Onions to the Oil left behing, adding a dash more if needed, and fry over a medium heat until golden browm, about 15 - 20 minutes

Meanwhile mix together the Tomato Puree, Chilli Powder, Ground Coriander, Ginger Paste, Garlic Pasate, Sea Salt and Lemon Juice in a small bowl

When the Onions are cooked pour the spice paste over and mix thoroughly

Lower the heat and return the Vegetables to the pan mixing thoroughly

Add the Prawns and fry for about 2 - 3 minutes, or, until heated through

Add the Coriander and Red Chillis to the pan

Pour over the Cream and bring to the boil

Remove from the heat immediately and serve with Basmati Rice and Chapattis