Super Simple Prawn Curry

5 from 3 votes

This Super Simple Prawn Curry is delicious, very easy and takes less than half an hour to make. Its mild flavour makes it great for those who don’t like hot curries. Serve with rice or naans for a really easy peasy midweek meal.

Course Main Course

Cuisine British, Fusion, Indian

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 302kcal

Author Eb Gargano

Ingredients

1 tablespoon olive oil
1 onion sliced
2 teaspoons mustard seeds
2 teaspoons cumin seeds
½ teaspoon dried chilli flakes
2 tablespoons fresh coriander (cilantro) roughly chopped
Salt and pepper to taste
2 cloves garlic crushed or grated
2 cm ginger finely grated
400 g passata (or tinned tomatoes)
1 teaspoon garam masala
200 ml coconut milk
500 g cooked jumbo king prawns

Metric - US Customary

Instructions

Put the oil in a wide, deep pan and add the sliced onion. Cook the onion on a low heat with the lid on for about 5 minutes until softened but not brown.
Meanwhile grind the mustard and cumin seeds in a pestle and mortar, crush the garlic and grate the ginger.
When the onions are ready, add the ground spices, chilli flakes, garlic and ginger. Fry for 1 minute with the lid off, stirring frequently.
Tip in the passata (or tinned tomatoes) and half the coriander. Season with salt and pepper and bring to the boil, then turn down low and simmer with the lid off for 10 minutes.
After 10 minutes add the garam masala, the coconut milk and the prawns. Cook for a couple of minutes until the prawns are hot and the sauce is bubbling gently.
Serve with rice or naans and sprinkled with the remaining coriander.

Notes

Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition