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    Red cabbage, prawn & coconut stir-fry

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    Red cabbage, prawn & coconut stir-fry

    by Chetna Makan

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes

    Serves: 4


    ½ red cabbage
    2 tbsp rapeseed oil
    1 tsp black mustard seeds
    2 dried Kashmiri red chillies
    1 onion, thinly sliced
    2 cloves garlic, fnely chopped
    2 x 150g packs raw king prawns
    ½ tsp ground cumin
    ½ tsp caster sugar
    90g pack fresh coconut
    1 green chilli
    1 lime, juice
    ½ x 25g pack fresh coriander, leaves only


    1 Coarsely grate the red cabbage (use a grater attachment on a food processor for ease) and set aside. Heat the oil in a frying pan, add the mustard seeds and, when they start to pop, add the dried chillies. Next add the onion and cook over a medium heat for 5 minutes until slightly softened. Add the garlic and cook for 2 minutes. Add the prawns, cumin, sugar and cabbage; season and cook for 5 minutes over a high heat.

    2 Meanwhile, in a blender, whizz the coconut and green chilli coarsely. Once the cabbage has softened slightly, add the coconut mixture and the lime juice; cook for a further 2 minutes. The prawns should be pink, opaque and cooked through. Scatter over the coriander and serve immediately. 

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    WASTE NOT: DRIED CHILLIES Add a rich warmth to curries by frying with the onions and spices at the start. Remove before serving 


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