One-pan prawn & tomato curry

One-pan prawn & tomato curry

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(37 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
This spicy, low-fat curry is sure to become a favourite. Swap the prawns for chunks of white fish or chicken to vary it

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal217
  • fat8g
  • saturates1g
  • carbs16g
  • sugars9g
  • fibre3g
  • protein22g
  • salt0.66g
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  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 large onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • large piece ginger, crushed



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 garlic cloves, crushed
  • ½ red chilli, finely chopped
  • 1 tsp golden caster sugar
  • 1 tsp black mustard seeds



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 1 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp ground coriander
  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tbsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 2 tsp malt vinegar
  • 400g can chopped tomato
  • 400g raw king prawns



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • small bunch coriander, chopped
  • basmati rice, yogurt, mango chutney and Carrot & cumin salad, to serve


  1. Heat the oil in a deep-sided frying pan and cook the onion for 8-10 mins until it starts to turn golden. Add the ginger, garlic and chilli and cook for 1-2 mins. Stir in the sugar and spices for 1 min, then splash in the vinegar and tomatoes. Season with salt and simmer for 5 mins, stirring, until the sauce thickens.

  2. Stir in the prawns, reduce the heat and cook for 8-10 mins until cooked through – if the sauce gets really thick, add a splash of water. Remove from the heat, stir though most of the coriander. Serve straight from the dish scattered with the remaining coriander and the rice, yogurt, chutney and salad in separate bowls.

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Comments (40)

susanep's picture

I've made this curry many times. I've struggled to find a curry recipe that tastes great as well as one that doesn't contain nuts of any type - due to my allergy. This is a curry that is quick and easy; great for a Friday night. It tastes great. I usually add more chilli.

jonesfamily's picture

Brilliant curry. quick to make and tasted brill. nice and spicy, will be making often!

diself's picture

Absolutely gorgeous, loved it. I cooked the prawns for about 6 minutes and they were ok.

chadford's picture

Hmm, it's not bad. I found it needed diluting to get the correct consistency and requires a full chilli. The spices are a bit raw on eating. I think this recipe needs a bit of work - but it's nearly there.
With a bit of tweaking this will be a cracking quick curry sauce for a midweek meal. I used prawns and fish (I had them in the fridge), I think this sauce would work well with all sorts, mushroom, chicken, lamb etc. etc.
As it stands 8/10, certainly worth a try though.

algema's picture

After second try, I would like to rescore the recipe and give it 5 stars. Very nice!

algema's picture

Nice, easy recipe. Not for a dinner party, but a quick mid-week supper. I didn't have mustard seed, but nigella worked nicely. Will cook again.

lh241212's picture

I love this! I've had it several times and if you buy fresh prawns it freezes really well.

I'm on weightwatchers and this is very low in fat so it's great for anyone watching their weight. I wouldn't bother with the salad they recommend though it was a bit bland.

tellybwmbas's picture

Very mediocre...I cook a lot of curries, and this one seemed to lack any depth of flavour....

ajirvine's picture

Mmm - very nice and very tastey but the cooking times for the prawns seemed off.. I had large raw prawn which I added to the tomato curry sauce and cooked for 8 minutes but they ended up very overcooked and chewy..

It could be that the sauce was too hot but I think 5 mins would have been nearer the mark.

The curry flavour was lovely - I did add more chilli and more garma masala but that's just a personal taste thing.

I will def try again.

chocolatequeen's picture

I make a lot of curries. I have made this particular curry several times with chicken (not prawns so far) after seeing it in the magazine. It has received great praise from my picky husband who is not generally one to go overboard on compliments! My kids (one of whom is also very picky) also love it. I love a flavorful curry but don't like anything very hot and this just fits the bill as its really tasty without being too hot although if you want it hotter just add more chilli as other reviewers have suggested. This will definitely be a regular in our household

gemmabrennan's picture

Though this was excellent and very close to a prawn curry that an indian friend makes but she refuses to give me the recipe!

cpadmore's picture

I've made this twice now. Second time adding a little chilli. Liked it a lot and will make it again and again.

clarice's picture

I made this as the recipe and found it very good,easy and tasted great,spicy enough but could easily be made hotter. I didn't find that any one spice dominated as in previous comments. Certainly will make it again, perfect when you want a hassle free dish.

Frantic Flapjack's picture

Very good curry. Quick to put together. Lovely with the carrot and cumin salad.

janet54's picture

Won't try it again. Only taste was cumin. Totally boring.

cheesypeas's picture

Was quite tasty, but the ingredients seemed to clash slightly and something, maybe cumin, overtook the dish. Needs tweaking.

joanne_phonics's picture

Nice and easy mid-week meal to make. Made it with chicken and turned out nicely - nothing to get too excited about though.

mcfarde's picture

Nice punchy flavour - put a bit more chilli in - as I like my curries hot - also needed more tinned tomatoes

f1madxxx's picture

This dish was easy to prepare and loved by everyone. I did add more chopped tomatoes than stated to make a more saucy curry.

katiebutler's picture

Don't bother!!!


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