Lisa Faulkner’s sunshine prawn curry with feta flatbreads

Lisa Faulkner’s sunshine prawn curry with feta flatbreads
  • Serves icon Serves 6
  • Time icon Hands-on time 30 min, cook time 45 mins

For a flavoursome prawn curry, look no further than Celebrity MasterChef winner Lisa Faulkner’s spicy recipe served with feta-stuffed flatbreads. For something a little spicier, why not try Masala jheenga (Goan prawn curry)?


  • 2 tsp mustard seeds
  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 tbsp olive oil
  • 1 red onion, finely sliced
  • 1 red chilli, finely chopped
  • 1 garlic clove, crushed
  • 2 tsp garam masala
  • 2 tsp turmeric powder
  • 2 tsp ground coriander
  • 2 tsp sweet smoked paprika
  • 250g cherry tomatoes, halved
  • 250g spinach
  • 250g raw king prawns
  • grated zest and juice of 1 lemon
  • bunch of coriander, finely chopped
  • salt and pepper

For the flatbreads

  • 300g self-raising flour
  • 300g natural yoghurt
  • 1 tsp baking powder
  • 1 tbsp vegetable oil
  • 100g feta cheese, crumbled


  1. For the flatbreads, mix all the ingredients except for the oil and cheese in a large bowl. Knead to a dough – it’s quite a sticky dough – then shape into 6 balls weighing about 50g each and roll them out to about 1cm thick. Brush each bread with the oil, then sprinkle over the feta and fold the dough in on itself (like an envelope) to incorporate the cheese. Use a rolling pin to roll each bread out to about 15cm in diameter (I like small ones).
  2. Heat a griddle or heavy-based frying pan over a medium–high heat until piping hot, then cook the flatbreads for about 2-3 minutes on each side or until golden (check they’re cooked right through).
  3. Place a frying pan over a medium heat and add the mustard, cumin and coriander seeds. Once you start to smell them and the seeds start to pop, add the oil and the onion and cook slowly until the onion is soft and caramelised; this will take a good 10 minutes.
  4. Add the chilli and garlic and cook for a further minute or so. Add the garam masala, turmeric, ground coriander, paprika and 3 tablespoons of water and cook the spices for a minute in the water. Drop in the tomatoes and cook until nice and soft, then add the spinach and cook until wilted. Stir in the prawns and cook until they just turn pink, then season and add a good squeeze of lemon juice, zest and the chopped coriander. Spoon into bowls and serve with the warm flatbreads.

Recipe from Mother to Mother by Lisa Faulkner (£20; Simon & Schuster)

delicious. tips

  1. My tip is to cook your onions really slowly – the slower the better as they make a real difference to the flavour of the dish.


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