Days
Hours
Minutes
Seconds

a celebration of north east seafood

seagate, peterhead harbour

9th september 2023
11:00 - 16:00

joke

Who sleeps at the bottom of the sea?

Jack the kipper!

DID YOU KNOW?

Peterhead is largest fishing port in Europe and an important base for servicing a varied range of commercial traffic.

RECIPE

Indian stir-fried prawns

Ingredients

  • vegetable oil 2 tsp
  • black mustard seeds 1 tsp
  • curry leaves 8
  • onion 1 small, thinly sliced
  • red pepper ½, sliced
  • green pepper ½, sliced
  • garlic 3 cloves, finely chopped
  • ginger a thumb-sized piece, shredded
  • plum tomatoes 4, roughly chopped
  • raw peeled king prawns 180g pack
  • ground turmeric ½ tsp
  • ground cumin 1 tsp
  • coriander a small bunch, torn
  • rice to serve
  • lime 1, wedged to serve

Method

  1. Heat the vegetable oil in a wok and cook the mustard seeds and curry leaves for a minute, then add the onion and peppers, and cook for 5 minutes until charring at the edges. Add the garlic and ginger, and cook for a minute, then add the tomatoes and 150ml of water. Cook over a high heat for 10 minutes until the tomatoes have broken down and become saucy.

  2. Stir in the prawns, turmeric and cumin, and cook gently for 5 minutes until the prawns are cooked through. Season and stir in the coriander. Serve with rice and lime wedges to squeeze over.

 

Recipe by Olive Magazine

Scroll to Top
Scroll to Top