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Indian prawn curry
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Quick and easy Indian prawn curry for a delicious family dinner.
Ingredients:
  • 650g peeled green prawns (tails intact), deveined
  • 2 garlic cloves, finely chopped
  • 2 tsp grated fresh ginger
  • 1 tsp ground turmeric
  • 1 tsp garam masala (see note)
  • 46.00 gm sunflower oil
  • 400g basmati rice
  • 1 onion, thinly sliced
  • 4 large ripe tomatoes, finely chopped
  • 125ml yoghurt
  • 125.00 ml chopped coriander leaves
Instructions:
  • In a bowl, combine prawns with minced garlic, grated ginger, a blend of spices, 2 teaspoons of oil, and a sprinkle of salt and pepper. Mix thoroughly, cover, and refrigerate for 15 minutes to allow the flavors to meld.
  • Cook the rice according to package directions, cover, and keep warm.
  • In a wok or frypan over medium-high heat, cook prawns in 1 tablespoon oil until lightly golden, about 2-3 minutes. Remove and set aside. Add the onion to the pan with another 1 tablespoon oil, then cook until softened, about 5 minutes. Stir in the tomato, cover, and simmer for 5 minutes over medium heat until softened. Add back the prawns, yoghurt, and coriander. Stir and warm through for about 1 minute. Season to taste and serve with rice.

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