Prawn and Tomato Curry

By | April 25, 2012

This curry is a great one to make when you’re short of time.  I can get in from work and be sat down eating 30 minutes later which is great as some curries can take hours.

These ingredients serve 4.  You can alter the heat to make it more family friendly (or to burn your mouth out) by altering the amount of chilli powder used.  We used 1 tsp and C ate it with no problem.  I imagine it would taste great if you swapped the prawns for white fish or chicken too.


  • 2 tbsp oil
  • 1 onion, sliced
  • 3 garlic cloves, chopped
  • 1 piece ginger, sliced
  • 1 tsp chilli powder
  • 1 tsp brown sugar
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1/2 tsp garam masala
  • 1 tsp malt vinegar
  • 1 can (400g) chopped tomatoes
  • 1 tbsp tomato puree
  • 400g raw king prawns


  1. Heat the oil in a wok or deep frying pan and fry the onion for around 10 minutes until golden.  Add the ginger and garlic and cook for another minute.
  2. Stir in the chilli, sugar and spices for one minute then add the vinegar, tomatoes and tomato puree.
  3. Reduce the heat and stir in the prawns, cook for 8-10 minutes until prawns are pink and cooked through.
  4. Serve with basmati rice
Linking up with Mrs M’s recipe party



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