Super quick prawn curry

prawn curry 2
When we go for a curry my favourite dish is prawn puri and (being very stuck in my ways) this is what I always order. As a special treat my husband recreated the dish for me at home, cobbling together several recipes he found on the internet. He did such a great job that I kept the recipes and whilst I don’t bother with the puris (deep frying them is a bit of a faff) I love the prawn curry filling so much that I’m happy to have it with just rice.

This is super quick and ideal for a mid-week dinner when you don’t have much time. You can make it in less than 15 minutes – which is the time it takes to cook the rice. If you keep a bag of frozen prawns in the freezer then it makes a great standby.

Prawn curry

Serves 2

  • About 15 large prawns (cooked or raw), if you’re using frozen prawns then defrost them first
  • 1 teaspoon of turmeric
  • 1 teaspoon of ghee, or oil
  • ½ onion, finely chopped
  • 1 large clove of garlic, crushed
  • 1 thumb sized piece of ginger, crushed
  • 1 teaspoon of garam masala
  • 1 teaspoon of ground coriander
  • 1 teaspoon of cumin
  • ½ – 1 teaspoon of chilli flakes, depending on how hot you like it, or you can use fresh chillies
  • ½ tin of chopped tomatoes
  • A good pinch of salt
  • 1 teaspoon of malt vinegar
  • 2 tablespoons of single cream
  • A tablespoon of chopped coriander (or thereabouts)

First dust the prawns in turmeric and set aside.

Fry the onions in ghee or oil over a medium heat until softened and golden brown (about 3-4 minutes).

Add the crushed garlic, ginger, garam masala, ground coriander, cumin and chilli and fry for one minute.

Then add the tomatoes and cook for another 3-4 minutes until the mixture reduces and thickens slightly (if it thickens too much then you just need to add a little water). Add a good pinch of salt at this stage.

Stir in the prawns, cover the pan with a lid and cook until the prawns are cooked through. This will only be a couple of minutes if you are using cooked prawns and a little longer 3-4 minutes if you’re using raw ones.

Finally, add the malt vinegar and cream and stir.

Serve with rice and garnished with fresh coriander.

NOTE: If you need a recipe for cooking rice see my previous post ‘Nice Rice’ and follow the instructions for cooking rice to accompany Indian food.

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