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Prawn Curry


Recipe Info

  • Servings : 6
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m


  • 2 red chillies, split and seeded
  • 2 red onions, chopped
  • 21⁄2 cm piece ginger, finely chopped
  • 2 tbsp vegetable oil
  • 2 tsp black mustard seeds
  • 1 tsp fenugreek seeds
  • 14 curry leaves, fresh or dried
  • 1 tsp turmeric
  • 1 tsp black peppercorns, cracked
  • 500g prawns, cleaned & deveined
  • 300ml coconut milk


Step 1

In a food processor, blitz the chillies, onion and ginger with 3 tbsp water into a paste.

Step 2

Heat the oil in a pan. When hot, toss in the mustard, fenugreek and curry leaves and fry for 10 seconds.Add the onion paste, turn the heat down and cook for about 5 minutes.

Step 3

Add the turmeric and cracked peppercorns and stir. Add the prawns. Pour in the coconut milk and bring to a simmer, stirring all the time. Cook until everything is heated through. Sprinkle with fresh coriander and serve with rice.

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