Ferry Train Ferry Merge Fork Left Fork Right Ramp Left Ramp Right Roundabout Left Roundabout Right Straight Turn Left Turn Right Turn Sharp Left Turn Sharp Right Turn Sharp Left Turn Slight Left Turn Slight Right Uturn Left Uturn Right

Succulent prawn curry

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

Shopping list (serves 2):

  • 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


  1. Heat pan on medium heat. When hot add the oil.
  2. Once the oil is hot, fry onions until lightly browned. Add the turmeric, fenugreek seeds, cinnamon, curry leaves, ginger and garlic and fry for 1 minute stirring continuously.
  3. Add the coconut, chilli powder, water and salt and bring slowly to the boil. Reduce heat and simmer.
  4. Add the prawn and bring back to the boil then simmer slowly for 5 minutes until prawn is just cooked. If using ready-cooked prawn keep them in the liquid just long enough to heat.
  5. Remove from heat and stir in the lemon juice.

More Recipes


Stall Number