Prawn curry

PRAWN curry comes in many variations. In this recipe the natural sweetness of the shallots and prawns are balanced by the sharp tomatoes and lime.

Buy the best fresh tomatoes you can get your hands on and use only one of the green chillies if you want to keep it mild.

The recipe serves two.


3 large shallots

2 cloves garlic

1-2 green chillies, de-seeded

2,5cm piece of root ginger

4 large tomatoes

1 teaspoon ground coriander

1 teaspoon yellow mustard seeds

½ teaspoon turmeric

Squeeze of tomato puree

250ml vegetable stock

200g raw king prawns

1 tablespoon fresh cream

Juice of half a lime

Large handful roughly chopped coriander

Salt and pepper


Peel and finely slice the shallots, green chillies and garlic. Peel and grate the ginger and dice the tomatoes.

Heat some oil in a large pan over medium heat and fry the shallots until softened and taking on a little colour. Add the ginger, garlic and chillies and cook for a few more minutes. Spoon in the mustard seeds and spices and stir well. Fry for another minute until the mustard seeds start to pop and crackle.

Next stir in the tomato puree and diced tomatoes, then pour in most of the stock. Simmer for five minutes while stirring occasionally. Add the raw prawns, fresh cream, lime juice and chopped coriander. Bring back to a gentle simmer for about two minutes – adding a splash more stock if it looks too dry – until the prawns are just cooked. Season to your own taste with salt and pepper, and a little sugar if there is any bitterness.

Serve with boiled brown or wild rice and some sweet chutney or pickle.


Use a tin of chopped tomatoes if you cannot find any good fresh tomatoes. Chunks of any firm-fleshed white fish make a good alternative to the prawns. – The Telegraph