Succulent prawn curry


A silky smooth and aromatic curry, served best with rice pilaf and roti bread for the ultimate night in dish.

Serves 2

Ingredients

1 tablespoon vegetable oil
½ medium onion, chopped
½ teaspoon turmeric
½ teaspoon fenugreek seeds
5cm cinnamon stick
5 fresh curry leaves or the equivalent dried and crumbled
1 teaspoon grated fresh ginger
3 cloves garlic, grated
60ml coconut cream
1 teaspoon chilli powder
150ml water
pinch of salt
500g prawns (cooked or raw), shelled and deveined
juice of ½ lemon
steamed rice, to serve


  • Step One

    Place a pan over medium heat. When the pan is hot, add the oil.

  • Step Two

    Fry the onions in the hot oil until lightly browned. Add the turmeric, fenugreek seeds, cinnamon stick, curry leaves, ginger and garlic. Fry for 1 minute, stirring continuously.

  • Step Three

    Add the coconut cream, chilli powder, water and salt, and slowly bring to the boil. Reduce heat to a simmer.

  • Step Four

    Add the prawns. Bring the pan back to the boil, then simmer gently for 5 minutes until prawns are just cooked. (If using ready-cooked prawns keep them in the liquid just long enough to heat through.)

  • Step Five

    Remove from heat and stir in the lemon juice.

  • Step Six

    Serve with steamed rice.

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