Prawn and vegetable curry


2 people made this

About this recipe: This was my first recipe, and I knew it was good when my entire family loved it, especially my mum! It's inspired by the Bengali cooking I grew up with and is best served with rice or naan.


Serves: 4 

  • 2 to 3 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 1 teaspoon turmeric
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon garam masala
  • salt to taste
  • 5 green chillies, seeded and chopped
  • 200g (7 oz) raw peeled prawns
  • 2 tablespoons water
  • 1 bag prepared stir-fry vegetables
  • handful fresh coriander, finely chopped
  • 2 cherry tomatoes, chopped - to serve

Prep:5min  ›  Cook:25min  ›  Ready in:30min 

  1. Heat the oil in a large frying pan on medium high heat. Add the onion, turmeric, chilli powder, garam masala, salt and green chillies and stir till onions turn crispy brown, about 3 minutes.
  2. Add the prawns to the frying pan, stirring well, and cook for another 5 minutes. Add the water and stir to release any browned bits from the bottom of the pan. Add the vegetables and mix well, then cook covered for 3 minutes. Add coriander and cook covered for a further 1 to 2 minutes, until vegetables are tender and prawns are opaque.
  3. Serve on a platter with the chopped cherry tomatoes on top for garnish. Best eaten with boiled rice or naan.

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Reviews (1)


Cooked this curry to the letter. Found it tasted like stir -fry with a kick(lacking any sauce). Put half tin of coconut milk in and then poured the lot over a naan bread. very nice. Enough for two. - 09 Nov 2010

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