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Tangy quick prawn curry


Serves: 4
timePrep time: 10 mins
timeTotal time:
Tangy quick prawn curry
Recipe photograph © Lisa Linder

Tangy quick prawn curry


Serves: 4
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
211Kcal
Fat
11gr
Saturates
4gr
Carbs
5gr
Sugars
5gr
Fibre
2gr
Protein
23gr
Salt
0.8gr

Anjum Anand

Anjum Anand

Anjum is a British-Indian cook with a passion for healthy food and incredible Indian flavours. She has written eight colourful cookery books showcasing authentic and vibrant Indian dishes

See more of Anjum Anand’s recipes
Anjum Anand

Anjum Anand

Anjum is a British-Indian cook with a passion for healthy food and incredible Indian flavours. She has written eight colourful cookery books showcasing authentic and vibrant Indian dishes

See more of Anjum Anand’s recipes

Ingredients

  • 2–3 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 8–10 fresh curry leaves or 20 dried curry leaves
  • 3 fat garlic cloves, grated
  • 2 large tomatoes, finely chopped or blended
  • 4 tbsp sun-dried tomato purée, or to taste
  • 1⁄2 tsp chilli powder
  • 1 tsp garam masala
  • 1⁄2 tsp turmeric
  • 1 tsp ground coriander
  • 1⁄2 tsp roasted ground cumin
  • 500g raw king prawns, shelled and deveined
  • 3 tbsp crème fraîche, or single cream
  • large handful of chopped coriander leaves

Step by step

  1. Heat the oil in a large non-stick saucepan. Add the mustard seeds and cover with a lid, once the popping subsides, add the curry leaves. Follow quickly with the garlic and cook for one minute, or until the garlic smells cooked.
  2. Add the tomatoes, tomato purée, ground spices and some salt and cook, stirring occasionally, until the masala has released oil on the base of the pan.
  3. Add the prawns, crème fraîche and a good splash of water and simmer until the prawns are cooked through, a matter of three to four minutes. Taste and adjust the seasoning, stir in the coriander and serve hot.

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