Prawn and vegetable curry

    Prawn and vegetable curry


    3 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.

    Recently viewed

    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

    Write a review

    Click on stars to rate