Tiger Prawn Curry



  • 4 tbsp sunflower oil
  • 1 tsp black mustard seeds
  • 500g vine-ripened tomatoes, skinned, de-seeded and chopped
  • 500g raw tiger prawns, peeled
  • 100ml coconut cream
  • 4 tbsp chopped fresh coriander

For the curry paste

  • 1 medium onion, chopped
  • 3 garlic cloves, crushed
  • 2 green chillies, de-seeded and chopped
  • 2.5cm fresh ginger, chopped
  • 4 tsp paprika
  • 1 tsp masala
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 2 tsp lemon juice


  • Make the curry paste. Put the ingredients into a food processor with 1 tablespoon of water and blend until smooth. Transfer to a bowl and set aside.
  • Heat the oil in a frying pan over a medium heat, add the mustard seeds and cover the pan with a lid. As soon as they begin to pop, uncover and add the prepared curry paste. Fry for 4-5 minutes until it seems to be splitting from the oil, then add 250ml hot water and simmer for a further 3 minutes.
  • Stir in the tomatoes and cook for 5 minutes, stirring, until they have broken down in the sauce. Add the prawns and coconut cream and simmer gently for 3-4 minutes, until
  • the prawns are just firm and pink. Season to taste. Stir in the coriander and serve immediately with naan bread or pooris.

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