Malay prawn curry

    30 min

    This curry dish was originally written for the microwave but I don't have one so have had to adapt it.


    Gloucestershire, England, UK
    4 people made this

    Serves: 4 

    • 1 onion, sliced
    • 1 tablespoon oil
    • 2 teaspoons curry powder
    • 2 tablespoons cornflour
    • 300ml (1/2pt) fish stock
    • 2 teaspoons concentrated tomato puree
    • 1 tablespoon mango chutney
    • 1/2 small lemon, juiced
    • 1 pound prawns, cooked and peeled
    • 150ml (1/4 pt) double cream
    • 1 bunch coriander

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Sweat onion in the oil.
    2. Add curry powder, cornflour, stock, tomato puree, chutney and lemon juice and stir until thickened.
    3. Stir in the prawns and cook for a bit longer until done.
    4. Stir in the cream and serve. Sprinkle with coriander leaves.


    Use frozen prawns to save all the cooking, cooling and peeling.

    Other ideas

    Use vegetables cut up small to bulk this dish out a bit. It makes a jolly good one pot meal.


    If I have run out of mango chutney I use quince jelly or a bit of jam. It just gives the curry a softer flavour.

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