Simple Prawn Curry

Getting down and dirty over a rusted barbecue on a sunny summer Sunday morning commands appropriate compensation. Found a bag of our Large Prawns in the freezer and not wanting to tax my brain too much, a quick search yielded this recipe. A few minimal tweaks and the result was this absolutely gorgeous and refreshing meal in a bowl!


  • 500 gms Fishvish Large Prawns
  • 4 garlic cloves, finely chopped
  • 2 tsps grated fresh ginger
  • 1 1/2 tsp ground turmeric
  • 2 tsp garam masala
  • 1 1/2 tsp red chilli powder
  • 2 1/2 tbsp sunflower oil
  • 400 gms Basmati Rice
  • 1 1/2 onion, thinly sliced
  • 3 large ripe tomatoes, finely chopped
  • 125 ml hung Yogurt (strained dahi)
  • 1/2 cup chopped coriander leaves
  • Salt to taste


  1. Thaw Large Prawns
  2. Place prawns in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper.
  3. Stir well to coat, then cover and marinate in the fridge for 15 minutes.
  4. Meanwhile, cook the rice according to packet instructions. Cover and keep warm.
  5. Heat 1 tablespoon oil in a largish wok over medium-high heat.
  6. Add the prawns and stir-fry for 2-3 minutes until lightly golden.
  7. Remove with a slotted spoon and set aside.
  8. Add the remainig 1 tablespoon oil to the pan, reduce the heat to medium, then add onion and cook, stirring, for 7-8 minutes until light golden brown.
  9. Stir in the tomato, then cover and simmer over medium heat for 7-8 minutes until tomato is softened.
  10. Return prawns to pan with yogurt and coriander, then warm through, stirring for 1 minute.
  11. Season to taste, then serve with rice.

Recipe Credit: Louise Pickford (slight modification by Fishvish)
Image Credit: Ian Wallace
Original Recipe

Leave a Comment