Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the prawns into a bowl, squeeze over the lime juice and add 2 tsp of the amchar masala, 2 tbsp of the curry powder, 2 tsp of the ground geera, the green seasoning and 2 tsp of salt. Marinate for at least 1 hour or overnight.
Heat a pan over a medium heat, then add the oil, white parts of the spring onion, the garlic and scotch bonnet. Fry for 2-3 minutes. Add the remaining amchar masala, curry powder and ground geera. Cook until the spices begin to separate in the oil, then add 300ml of water. Turn up the heat a little and bring to a low boil.
Add the potatoes and tomatoes, then turn down the heat, cover and simmer for 5-10 minutes or until the potatoes are soft. Fold in the prawns and green parts of the spring onion. Cook for a few minutes until the prawns turn pink. Finish with a sprinkle of coriander or chadon beni, and serve with paratha.
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