Prawns and shellfish recipes Archives

Boards and

Seafood braai platter

45 minutes

Air-fryer recipes

Air-fryer coconut prawns

25 minutes

Curry recipes

Crayfish curry

30 minutes

Corn recipes

Mussel chowder

20 minutes

Easter recipes

Salt-and-pepper prawns

30 minutes

Avocado recipes

Avo ritz fish burger

15–20 minutes

Asian recipes

Crispy rice bites

20 minutes

Prawns and

Brown butter prawns

15 minutes

Asian recipes

Prawn pad Thai

20 minutes

Curry recipes

Prawn curry

30 minutes

Prawn curry

Serves 8 -10

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 onions, finely chopped
2 green chillies
2 sprigs curry leaves
2 T butter
2 x 400 g cans diced tomatoes
1 t ground turmeric
1 t ground coriander
1 t ground cumin
salt, to taste
2 t fish masala
2 t garlic-and-ginger paste
3 t garlic
4 T Worcestershire sauce
1½ T brown sugar
1 kg Woolworths freshly frozen uncooked shell-on large prawns, deveined and rinsed
1 handful fresh coriander, roughly chopped
basmati rice, rotis or poppadoms, for serving

Method

1. Sauté the onions, chillies and curry leaves in the butter until the onions have softened.

2. Add the tomatoes, spices, garlic and ginger and braise until fragrant. Stir in the Worcestershire sauce, then add the sugar. Add the prawns and cook to your preference.

3. Garnish with coriander and serve hot with basmati rice, poppadoms or rotis.

Find more Eid recipes here.

Photographer: Jan Ras
Production: Abigail Donnelly
Recipes: Saadiyah Hendricks
Food assistant: Bianca Strydom

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Prawn crystal rolls

Prawn laksa soup with rice vermicelli noodles

Seafood braai platter

Air-fryer coconut prawns

Crayfish curry

Mussel chowder

Salt-and-pepper prawns

Avo ritz fish burger

Crispy rice bites

Brown butter prawns

Prawn pad Thai

Prawn curry

Prawn curry

Ingredients

Method