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Curried Prawns with Cucumber Relish

‚ÄčI just love this combination of fiery prawns with a soothing cucumber relish, so easy to put together and perfect for entertaining friends in the summer months. As featured in Sainsbury's magazine. 


For the prawns
2tbsp mild madras curry powder
1tbsp crushed coriander seeds
2 red chillies finely chopped
2tbsp vegetable oil
600g raw shell on jumbo prawns
For the cucumber relish
1 cucumber
2tsp thai fish sauce
1tsp sesame oil
1 red chilli finely chopped
Juice of 2 limes
Handful of chopped coriander
3 spring onion finely chopped


Put the mild curry powder, coriander seeds, chilli and oil in a large bowl. Mix well, add the prawns and toss to coat, then leave to marinate for at least 1 hour in the fridge.

Cut the cucumber in half lengthways, and slice thinly into half moons. Transfer the cucumber to a bowl with the fish sauce, sesame oil, chilli, lime juice, coriander and spring onions. Mix well and chill in the fridge before serving. 

Light the barbecue.

BBQ the prawns in batches over a medium to high heat for 2/3 minutes until they turn pink.

Serve with the relish. 

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The Sunshine Diet is packed full of exotic recipes that are simple to create and are packed full of flavour and fragrance.

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