Creamy prawn curry

Creamy prawn curry

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  • 4
  • Easy
  • Fat conscious Pescatarian
  • 20 minutes
  • 30 minutes
  • Howard Booysen Riesling 2010


  • 3 T olive oil
  • 2 medium-sized onions, finely chopped
  • 1 t yellow mustard seeds
  • 1 t cumin seeds
  • 500 g prawns, deveined
  • 1 t ginger, crushed
  • 1 t garlic, crushed
  • 1/4 cup coriander, finely chopped
  • 1/4 cup mint, finely chopped
  • 3 t red masala
  • 1 t garam masala (optional)
  • 8 curry leaves
  • 3 t chilli, finely chopped
  • 6 - 8 ripe tomatoes, puréed
  • 2 t sugar
  • 1/2 cup cream (alternatively use plain yoghurt)
  • Sea salt to taste
  • Poppadoms, for serving
  • Cucumber raita, for serving

Cooking Instructions

Heat the oil in a large saucepan and sauté the onion, mustard seeds and cumin for 1 minute.

Add the prawns, ginger, garlic, coriander and mint. Cook over a medium heat until the prawns turn opaque and pink.

Add the spices, curry leaves and chilli, and cook for 1 minute, stirring. Add the tomatoes and sugar and cook for 10 minutes over a low heat.

Add the cream or yoghurt, season with salt and simmer for a further 10 minutes

Serve hot with poppadoms and cucumber raita.

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Anamika Somera Recipe by: Anamika Somera
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