Prawn Curry

by Thyme Recipes 9 Nov 17

Prawns are the perfect protein for a lightly spiced curry; beautifully aromatic, this quick and easy to prepare recipe is a really simple supper when served with chapati; or is a perfect addition to a more ambitious feast with friends. New Wave supply us with Vannamei prawns, they have a mild sweet flavour and firm texture; are farmed in Lincolnshire using recycled water systems and renewable energy; and delivered fresh each day.  With 96% of the UK's prawns imported from Bangladesh or Sri Lanka, and necessarily frozen, there are so many good reasons to seek out these delicious British prawns.

Serves 2



  1. Put the onion, garlic, ginger and 3 tbsp water into a blender and blitz to a paste.
  2. Heat the oil in a saucepan and when hot, add the cinnamon, cardamom and bay leaves, then stir for a few seconds.  Add the paste from the blender.
  3. Stir and fry for 5 mins until the paste turns a light brown colour.  Add the ground cumin and coriander and stir for 30 seconds.
  4. Add the tomatoes and fry until a reddish-brown colour. 
  5. Add 1tbsp of the yoghurt and stir until incorporated, then continue adding the yoghurt 1 tbsp at a time, stirring in between each addition.
  6. Add the turmeric and cayenne and stir. 
  7. Add 175ml water, the salt and the prawns and bring to a simmer. 
  8. Cook for about 5 mins until the sauce is thick, but the prawns are not overcooked.
  9. Sprinkle the garam masala over the top and mix in.
  10. Serve garnished with fresh coriander and with chapatis on the side.

Try our chapati & Punjabi rice pudding recipes below: