Prawn Curry

Sure to become a family favourite, this Indian prawn curry is fast, fresh and simple.


2 Tbsp Sunflower Oil
500 g Raw King or Tiger Prawns
1 Onion, peeled and chopped
1 Tsp Garlic Paste
1 Tsp Ginger Paste
2 Medium Tomatoes, skinned and chopped finely
200 g Greek Style Yoghurt
1 Tsp Chilli Powder
0.5 Tsp Ground Black Pepper
0.5 Tsp Turmeric
0.5 Tsp Cumin Seeds
0.5 Tsp Ground Coriander
Sea Salt, to taste
3 Tbsp chopped Green Chillies
15 g Coriander, leaves picked and chopped
Coriander leaves to garnish


Fry the Onions until lightly golden brown, about 10-12 minutes
Add the Garlic and Ginger Paste and stir for 1-2 minutes
Add the Tomatoes and Yoghurt and cook, stirring for another couple of minutes
Add the Chilli Powder, Black Pepper, Turmeric, Cumin Seeds, Ground Coriander and Salt
Cook stirring until the oil separates out
Add the Prawns and cook on a moderate heat stirring frequently for 3-4 minutes or until the Prawns turn pink
Stir in the Green Chillies and chopped Coriander
Serve hot with Rice or Chapattis garnished with Coriander leaves