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13 December 2012,04:03 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the oil in a karahi, wok or heavy pan. Lower the heat and add the fenugreek, mustard and onion seeds with curry leaves.
  • Increase the heat and add the cauliflower, carrots, potatoes and peas. Stir fry quickly until browned .
  • Remove the vegetables from the pan with a slotted spoon and drain on kitchen paper.
  • Add the onions to the oil left in the pan and fry over a medium heat until golden brown.
  • Mix together the tomato puree, chili powder, ground coriander, ginger, garlic, salt and lemon juice and pour the paste on to the onions.
  • Add the prawns and stir fry over a low heat for about 3-5 minutes or until they are heated through.
  • Add the fried vegetables to the pan and mix together well. Add the fresh coriander and red chili and pour in the yogurt and serve.


  • 50 ml Cooking oil
  • 1 teaspoon mixed fenugreek, mustard and onion seeds
  • 2 curry leaves
  • ½ medium cauliflowers cut into small florets
  • 9 baby carrots, halved lengthways
  • 6 new potatoes, thickly sliced
  • 50 grams frozen peas
  • 2 medium onions, sliced
  • 2 tablespoon tomato pure
  • 1 ½ teaspoon chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon grated fresh root ginger
  • 1 teaspoon crushed garlic
  • 1 teaspoon Salt
  • 2 tablespoon lemon juice
  • 450 grams frozen cooked peeled prawns, thawed
  • 2 tablespoon chopped fresh coriander
  • 1 fresh red chili, seeded and sliced
  • 150 ml natural low fat yogurt

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