Nisha Katona served up a tasty Bengali prawn and pea curry with black cardamom dill rice on Sunday Brunch.

The ingredients are: 300-400g of peeled king prawns, 2 tins chopped peeled tomato, 1 small jar Colmans English Mustard paste (use 2 tsp), 2 green finger chilies, 2 tsp nigella seeds, 1 tsp turmeric powder, 1/2 tsp chili powder, Juice of 1/2 lemon, Salt, 1-2 tsp brown sugar, 1 cup petit pois-frozen or fresh, Vegetable oil, 1 bunch fresh coriander for the garnish and 1 sliced red chili for garnish.

For the rice: 2 cups Basmati white rice, 4 cups water, 4 black cardamom pods, 1 tsp cumin seeds, 1 bunch fresh dill, Vegetable oil and Pinch salt.