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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Comments (40)

April H's picture
5

First time I've attempted home made curry - very tasty and easy to do. Added some mushrooms which worked well.

mellog's picture
3.75

I cooked this tonight and found it very tasty, added a whole birds eye chilli and reduced the GM amount. Taking a tip from a previous comment I made a paste with the chilli, garlic and ginger, I added a fair chunk of ginger! Prawns do not need 8-10 mins and the sauce reduces down rather quickly!

The carrot and cumin salad worked well with this. Overall a flavoursome and quick curry for a midweek dish. Will definitely cook again, beats a ghee laden takeaway!

Jaxie's picture
5

A cracking curry, I added some desicated coconut and halved the sugar, I also added some fresh lime juice which worked well

fayfumbs's picture
5

Tasty low fat curry. I made this with chicken breast and added some spinach towards the end of cooking

joanderson's picture
3.75

This is quite spicy, think 1 tbsp of garam masala is a bit much! Also I used normal mustard seed, only half a teaspoon and put them in with other spices! I was worried they wouldn't break down and would cause a nasty mustard crunch but this didn't happen! Lovely dish!

josephjjo's picture

what do you do with the black mustard seeds, how can all these replies say its a great curry if nobody mentions about the black mustard seeds, surely this is cooked at the start to make them pop then add your onions, please make sure you complete the methords before posting this, 0/10

reevey's picture

Chanced upon this recipe as a last minute change to dinner one night, boy what a find! it's lovely and bags of flavour. bit more chilli adds a punch if you need it. Do have the carrot & cumin salad too, adds another dimension to the overall dish, will repeat that's for sure

lizzafezza's picture
4

Really tasty curry. I added more chillies (coz I like it hot) and frozen peas. Would make again.

madcownats's picture

As a newbie to making curries I was so surprised how easy this was. So tasty too. It's not too hot but you cold always add more chilli if you wanted. I din't have prawns once so I used wild alaskan salmon fillets which came out really well.

caroljefferson's picture

used frozen seafood mix, here in France it comes as prawns, mussels, squid rings and tiny baby octopus, no garam masala so used curry powder and no coriander but still fabulous, hit with the family!!

katia_d's picture
5

Loved this recipe! Very tasty and easy to make dish. Will definitely be cooking it again sometime soon.

kellywil's picture
4

Loved this recipe, very tasty

lyoung29's picture
4

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's picture

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's picture

I have made this with chicken this evening and it is fabulous will definately be using again - thank you

charlie_t's picture
4

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's picture
5

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!

lurvlyloz's picture
4

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's picture

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's picture
5

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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Tips (1)

rhl500's picture
3

Use fresh tomatoes- tinned are too sour. You can add sugar or mango chutney to help balance that if you've no fresh tomatoes though.