One-pan prawn & tomato curry

One-pan prawn & tomato curry

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(33 ratings)

By

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
217
protein
22g
carbs
16g
fat
8g
saturates
1g
fibre
3g
sugar
9g
salt
0.66g

Ingredients

  • 2 tbsp sunflower oil
  • 1 large onion, chopped
  • large piece ginger, crushed
  • 4 garlic cloves, crushed
  • ½ red chilli, finely chopped
  • 1 tsp golden caster sugar
  • 1 tsp black mustard seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • 2 tsp malt vinegar
  • 400g can chopped tomatoes
  • 400g raw king prawns
  • small bunch coriander, chopped
  • basmati rice, yogurt, mango chutney and Carrot & cumin salad, to serve

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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.

Recipe from Good Food magazine, April 2010

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Comments

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

kellywil's picture
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Loved this recipe, very tasty

lyoung29's picture
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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
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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
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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
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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
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Great recipe, have cooked many times. To get best result you must use fresh raw prawns and replace tinned tomatoes with fresh skinned ones.

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

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

chadford's picture
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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.

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