Prawn curry

Prawn curry

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  • 8 -10
  • Easy
  • Fat conscious Health conscious
  • 10 minutes
  • 30 minutes

To allow the flavours to really shine, this curry can be prepared a day ahead and served with fresh basmati rice or roti.


  • 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

Cooking Instructions

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.

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PhotographerJan Ras
ProductionAbigail Donnelly
RecipesSaadiyah Hendricks
Food assistantBianca Strydom

Saadiyah Hendricks Recipe by: Saadiyah Hendricks
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Saadiyah is a full-time working mom of two girls with a deep passion for all things baking and food. She made her first pot of food at the age of 10 and, with a growing curiosity for experimenting with different bakes, flavours and dishes, started documenting her food journey and sharing recipes on her blog Sadie’s Bubble of Yum 10 years ago.

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