Easy and fast, this prawn curry is packed full of flavour and can be made in less than 20 minutes. Serve with rice or flatbread. If you can obtain kewra water it adds a wonderful perfumed taste, but the curry is fine without it. When making prawn curry, make the sauce first as prawns take only minutes to cook. In fact you can make the sauce a few days before and keep in the fridge (it will improve in taste). I used relatively cheap cooked cold water prawns to make this. Oh - and its really low calorie too, should you care!
Ingredients (serves 1 or 2)
½ tbsp vegetable oil
1 tbsp chopped onion
1 large clove of garlic, grated
1 small thumb of ginger, grated
¼ tsp each of fungreek seeds and fennel seeds
A few curry leaves (optional)
8 baby tomatoes, halved
2 birds-eye green chillies, chopped (or use chillies of your choice)
Thai fish sauce (a few splashes)
150g raw or cooked small/medium prawns
Kewra water (otional)
Salt, to taste
Sliced mild green chilli and kalonji seeds to garnish
Method
Ingredients (serves 1 or 2)
½ tbsp vegetable oil
1 tbsp chopped onion
1 large clove of garlic, grated
1 small thumb of ginger, grated
¼ tsp each of fungreek seeds and fennel seeds
A few curry leaves (optional)
8 baby tomatoes, halved
2 birds-eye green chillies, chopped (or use chillies of your choice)
Thai fish sauce (a few splashes)
150g raw or cooked small/medium prawns
Kewra water (otional)
Salt, to taste
Sliced mild green chilli and kalonji seeds to garnish
Method
- Heat the oil in a pan (a wok or chef’s pan is ideal). Add the chopped onion and fry over a medium heat for a few minutes, stirring.
- Add ginger and garlic and cook for another minute, then add the spices and fry for 10 seconds.
- Add the curry leaves (if using), chillies and tomatoes to the pan and fry until the tomatoes begin to collapse, then add enough water to form a sauce (approx. 150 ml).
- Cook until the sauce thickens slightly and add a few dashes of Thai fish sauce (to taste).
- Add the prawns to the pan and cook for a few minutes.
- If using, add a few dashes of kewra water and salt to taste and scatter the mild green chillies and a kalonji seeds over.
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