Prawn and vegetable curry

    30 min

    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.

    23 people made this

    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 in English (2)


    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


    Made it vegetarian. This is under the vegan heading but it's obviously not. Prawns aren;t very clever but it's a bit rude to call them vegetables!  -  20 Dec 2010  (Review from Allrecipes AU | NZ)