I just love discovering new dishes. As you might have gathered due to the nature of my cooking I use & love coriander. I actually love all herbs as they can lift any dish. One particular favourite of mine which I feel is under used is dill.

Being more of a fish eater over meat I’ve used dill for a number of years when cooking with salmon or prawns. However, I’ve never made an Indian dish using dill until I found this beautiful recipe in a cook book I picked up on a work trip to Glasgow in October 2025.

The recipe is sensational for a couple of reasons. Obviously the main one being flavour, but secondly due to the simplicity and quick nature of putting the dish together, less than 12 minutes to be precise.

If you want to create a flavoursome dish which is not only tasty but time is against you, this is the dish for you. For me, I only had to pick up two additional items from Sainsbury’s on my way home, king prawns and fresh dill. All other ingredients for me are standard kitchen ingredients that I keep stocked up on.

Ingredients-

1 tablespoon sunflower oil
Knob of butter
1 medium onion, finely chopped
4 green chillies, finely chopped
2 cloves of garlic, finely chopped
½ teaspoon roasted cumin seeds (roast beforehand)
½ teaspoon roasted fennel seeds (roast beforehand)
2 cloves, crushed
small bunch of fresh dill
1 teaspoon salt
½ teaspoon ground turmeric
24 raw king prawns, shell off and deveined
20g fresh ginger, julienned (cut into matchsticks)
8 oven-roasted tomatoes
10 cracked black peppercorns

Method-

Preheat your oven to 180c.

Place the cumin & fennel seeds in frying pan. Gently toast these until the kitchen becomes nice and fragrant. Do not allow them to catch in the pan as they will become bitter later in the dish.

Set the toasted seeds aside.

Once the oven has come to temperature place the cherry tomatoes in a small roasting tin and place in the oven until nice and tender, about 6-8 minutes.

Using the same frying pan, heat the oil and butter. Once melted add in your diced onions and fry for 6-8 minutes.

As the onions break down and realise their natural sweetness you can dice your ginger, dill and chillies and crush the clove with the back of your knife.

Once the onions have browned, add in the diced chillies, crushed cloves and diced garlic and fry for 30 seconds or so.

Then add the chopped dill and roasted seeds.

Give the frying pan a good stir to combine all the ingredients.

Add the salt and turmeric, again give the pan a good stir to combine the flavours.

Follow the turmeric & salt with the king prawns. I like to run a sharp blade down the back of the prawns as they open up (a tad cheffy) and look good on the plating up 👍🏻

Add the chopped ginger…..give the pan a stir again.

Remove the roasted tomatoes from the oven.

Add the tomatoes and their juices to the prawn mixture gently pressing them down to break up the tomatoes as this will start to give you a sauce.

If you like a bit more of a sauce, add a splash of water. Not too much though as this will naturally lower the temperature of the pan.

Done! Just like that, in the space of a few minutes you have the most amazing spiced prawn dish.

I left a few sprigs of dill and matchsticks of ginger over to garnish the final dish.

What a flavour sensation ❤️

Thank you for reading my ramblings I’ve you’ve managed to get to this point without falling a sleep.

This is the book I mentioned as I sat reading it on lunch in the office searching for inspiration.