One-pan prawn & tomato curry

One-pan prawn & tomato curry

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(37 ratings)

Prep: 10 mins Cook: 20 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

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

  • large piece ginger, crushed
    Ginger

    Ginger

    jin-jer

    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
    Mustard

    Mustard

    muss-tard

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

  • 1 tsp ground cumin
    Cumin

    Cumin

    q-min

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

  • 1 tsp ground coriander
  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    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
    Prawn

    Prawn

    praw-n

    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

Method

  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, questions and tips

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katia_d
19th Apr, 2013
5.05
Loved this recipe! Very tasty and easy to make dish. Will definitely be cooking it again sometime soon.
kellywil
17th Oct, 2012
4.05
Loved this recipe, very tasty
lyoung29
11th Aug, 2012
4.05
Made this as a treat for my boyfriend as I don't eat seafood. He loved it but I would advise halving the amount of garlic. I could smell it on him for 4 days after, it was permeating through his skin onto the bed sheets!
highnoon
19th Nov, 2014
That's your problem though because you have a sensitive nose when it comes to garlic. Four cloves is not a large amount, being able to smell it after four days is ridiculous and I can only imagine your a real pain to live with.
msahagian
20th Nov, 2011
I have made this with chicken this evening and it is fabulous will definately be using again - thank you
charlie_t
18th May, 2011
4.05
Quite nice, added some extra chillies ( chilli flakes instead of fresh chillies) and cooked the spices & tomatoes mixture for about 30mins on a very low heat before adding the prawns. Will definitely make again
emmapr
15th May, 2011
5.05
This curry has become a firm favourite in our house. I blitz the ginger, garlic, chilli (I use a whole chilli) and coriander stalks in a blender to make a paste. I couldn't find black mustard seeds, so use a pinch of mustard powder instead. I serve it with the carrot salad on this recipe and lemon rice which is part of a different chicken curry recipe on here. Absolutely delicious!
Twinklebum99
3rd Apr, 2011
4.05
was tasty for a low fat friday night curry. very fast and simple to make. will def make again but will add a whole chilli but thats just personal taste.
torisian
13th Feb, 2011
I made this curry last night with the flat breads that’s recommended and also did some sheesh kebabs, I thought this recipe was great and defiantly not lacking in flavour! Don’t think it would work well with chicken but was really good with the raw king prawns. I turned the heat off a few mins after the prawns had turned pink so probably 5 or 6 mins after adding and they were perfectly cooked and not chewy. Will defiantly make this a regular recipe as it’s quick and tasty :-)
mel1973
23rd Jan, 2011
5.05
Great recipe, have cooked many times. To get best result you must use fresh raw prawns and replace tinned tomatoes with fresh skinned ones.

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