a celebration of north east seafood

seagate, peterhead harbour

9th september 2023
11:00 - 16:00


Who sleeps at the bottom of the sea?

Jack the kipper!


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


Indian stir-fried prawns


  • 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


  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

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