Prawn curry


Preparation info

  • Difficulty


  • Serves


Appears in

A Simple Table

A Simple Table

By Michele Cranston

Published 2016

  • About

The only difficult thing about making this curry is finding the required spices in your cupboard. Once you have them all lined up, the actual curry takes no time at all and will fill the house with the most delicious aromas. It’s a quick and easy midweek curry fix, especially if you have your spices alphabetically arranged!


  • 80 ml ( fl oz/ cup) vegetable oil
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 3 tablespoons finely grated fresh ginger
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 1 teaspoon garam masala
  • ¼ teaspoon cayenne pepper
  • 500 ml (17 fl oz/2 cups) vegetable stock
  • 5 ripe tomatoes, chopped
  • 24 raw king prawns (jumbo shrimp), peeled and deveined, tails left intact
  • 1 lime, quartered


Heat the oil in a deep-sided frying pan over medium heat and add the onion, garlic, ginger, turmeric, cumin, garam masala and cayenne pepper. Cook, stirring occasionally, for 10 minutes, or until the onion is soft and the spices are fragrant.

Add the stock and tomatoes and cook for a further 15 minutes, or until the liquid has reduced and thickened a little. Add the prawns and cook for 3 minutes, or until they are just cooked through.

Spoon the spicy prawns into shallow bowls and serve with the lime wedges and some naan bread or saffron rice.