Prawn Curry

I love seafood and I recently made this curry using a recipe by Madhur Jaffery. Her recipes are fantastic and I have used them before and have really enjoyed them. This is a very creamy prawn curry (no cream has been used) and tastes delicious. 

The only downside is that you need to marinate the prawns overnight so some pre-planning is needed.

For the marinade:
600g raw king prawns peeled
6tblsp yoghurt
1 green chilli finely chopped.

Place the prawns in a non metallic bowl and add the yoghurt and chopped chilli mix well and leave in the fridge overnight. 


For the Curry:

4 tblsp Olive or sunflower oil
1/2 tsp cumin seeds
2 medium onions , finely chopped
1tblsp finely chopped or crushed garlic
1tsp tumeric
2 green chillies chopped
2 tsp garam masala
2 medium tomatoes (chopped)
1/2 tsp chilli flakes or red chilli powder (dont use this if you want a milder curry)
handful of coriander leaves.



Heat the oil in a pan add the cumin seeds after a few seconds add the chopped onions and cook for about 10 minutes till onions are light brown. 

Reduce the heat and add the garlic and cook for 2 minutes now add the turmeric stir and add the chopped chillies stir and add 1 and half tsp of garam masala stir for one minute.

Add the salt, chopped tomatoes and chilli flakes (if you want it mild leave the chilli flakes) cook for a few minutes and then add 150ml of hot water. 

Cook for 5 minutes and then add the prawns cook till the sauce has reduced on a medium heat. when you have turned off the heat add the coriander and the remaining garam masala and cover the pan.

This dish can be served with boiled rice or naan bread and a salad made with thinly sliced tomatoes and onions sprinkled with lemon juice and salt.