Try this prawn curry recipe.


  • 20 large prawns
  • 2 onions
  • 1 clove garlic, crushed
  • 1 green chilli, chopped
  • 8 curry leaves
  • 1/2 teaspoon brown mustard seeds
  • 1/2 teaspoon fenugreek (optional)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ginger, chopped
  • 30 ml lemon juice
  • salt
  • 100ml coconut milk
  • 1 tablespoon tomato paste
  • 1 chicken or vege stock cube
  • sesame oil
  • 1 cup brown rice (1/4 cup per person)


Put the rice on to cook. Fry the curry leaves in a fry pan with hot oil. Make sure you fry them quickly, so they don’t burn. Add the cumin, fenugreek, mustard seeds and cumin. Cook for a couple of minutes. Add the onion,  garlic, chilli and ginger and cook until they are nearly caramelised. Add turmeric, tomato paste, lemon juice, stock and salt to taste. Lower the heat and add the coconut milk. Remove from the heat.

Fry the prawns in a separate fry pan for a few minutes until done and then throw them in to the sauce mixture and serve over rice.

Serves 4.


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