South-east Asian prawn curry

    25 min

    A very simple and quick to make curry, yet very tasty. This is a great way to use pre-cooked prawns from the supermarket, and is ready in just 25 minutes. Perfect for a midweek curry with some rice.

    Nottinghamshire, England, UK
    9 people made this

    Serves: 4 

    • oil for frying
    • 1 tablespoon coriander seeds
    • 1 teaspoon black mustard seeds
    • 5 curry leaves
    • 1 teaspoon fenugreek seeds
    • 1 onion, diced
    • 1 red chilli, cut into strips
    • 1 teaspoon ginger
    • 1 teaspoon turmeric
    • salt and pepper to taste
    • 500g pre-cooked prawns
    • 400ml coconut milk

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Warm a bit of oil in pan and add coriander seeds, black mustard seeds, curry leaves and fenugreek seeds. When they start to crackle and smell nice, add the diced onion and chilli strips.
    2. When the onion is half cooked, add the ginger and turmeric, stir well and add salt and pepper to taste.
    3. Add the prawns and coconut milk - bring to the boil and leave to simmer for 5 minutes.
    4. Serve on rice with a coriander garnish.


    Also works nicely with freshly pre-cooked chicken breast chunks.


    Ground fenugreek can be used and added with the ginger and turmeric.

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