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Prawn Curry

Chef Tip:

Sprinkle with fresh coriander and serve with Naan bread, Basmati rice and Cucumber Raita


Masala Paste

  • 2 Onions Finely Chopped
  • 2 Cloves Garlic Minced
  • 1 ±2cm piece Ginger Grated
  • 3 Ripe Jam Tomatoes Peeled And Chopped
  • 1 tsp Garam Masala
  • ¼ tsp Turmeric Powder
  • 1 tsp Dried Chilli Flakes
  • 1 tsp Coriander (Dhania)Powder
  • 12-15 Cashew Nuts Soaked In Cold Water
  • Salt
  • Pepper
  • Sunflower Oil

Prawn Curry

  • 800 g SeafoodEnterprise Cut & Deveined Prawns
  • ½ cup Coconut Milk
  • 2-3 Chillies Slit In Half
  • 1 Star Anise
  • 2 stems Curry Leaves
  • 1 tsp Mustard Seeds
  • ½ tsp Fenugreek (Methi) Seeds
  • Fresh Coriander


For Masala Paste

In a medium pot, heat 2 tablespoons of oil and add the onions, garlic and ginger and fry until soft and slightly browned.

Add the tomatoes and spices and cook slowly for about 8 minutes. 

Add the cashew nuts and blend.

Add a splash of water if the masala is too dry

For Prawn Curry

Heat another 2 tablespoons in a heavy based pot. 

Add the prawns and quickly sauté just until the shells change colour (this is to get some essential prawn flavour into the curry). 

Remove and set aside, add the curry leaves, chillies, star anise, fenugreek and mustard seeds and sauté for a minute or 2 until the mustard seeds are popping, add the masala paste and coconut milk as well as about 1,5 cups of water. 

Simmer until the oil starts separating from the sauce, add the prawns, season with salt and simmer only for a minute or 2 until the prawns are just cooked. 


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