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Prawn, pea & tomato curry

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(48 ratings)

Prep: 5 mins Cook: 15 mins


Serves 4

Simple, speedy and good for you, this seafood curry takes just 20 minutes to make, or use a slow cooker for extra flavour

Nutrition and extra info


  • kcal236
  • fat0g
  • saturates1g
  • carbs18g
  • sugars10g
  • fibre6g
  • protein24g
  • salt1.24g
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  • 1 tbsp vegetable oil
  • 2 onions, halved, each cut into 6 wedges



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

  • 6 ripe tomatoes, each cut into 8 wedges



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • large knob of fresh root ginger, chopped



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

  • 6 garlic cloves, roughly chopped
  • 3 tbsp curry paste (we used Patak's tikka masala paste)
  • 400g shelled raw king prawn
  • 250g frozen pea
  • small bunch coriander, leaves chopped
  • basmati rice or chapatis, to serve


  1. Heat the oil in frying pan, then fry the onions over a medium heat until soft and beginning to brown, about 5 mins. Meanwhile, reserve 8 of the tomato wedges, then whizz the remainder in a food processor with the ginger and garlic.

  2. Add the curry paste to the pan for 30 secs. Stir through the tomato mix and remaining tomato wedges, then bubble over a high heat for 5 mins, stirring so the sauce doesn’t catch. Mix in the prawns and peas; simmer until prawns are pink and cooked through. Scatter with coriander, then serve with rice.

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Comments, questions and tips

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21st Feb, 2012
Fresh, spicy (used madras paste) and great mid week meal....
26th Jan, 2012
Easy and tasty, will make this again, perhap add some mussels next time
21st Jan, 2012
Very nice curry, not hot at all so you may want to add some chillies. When I cook this again I will add the tomato pieces right at the end of cooking so they stay whole.
9th Jan, 2012
Very simple, with a wonderful fresh flavour. I do this quite often as a quick mid-week meal
8th Oct, 2011
Is there anything that works well in this curry, apart from prawns? They are so expensive that I only have them about once a year! If I made it as it is, without the prawns, would it still be tasty enough, do you think?
20th Jul, 2011
Made this for my parents and we all enjoyed it!
18th Jul, 2011
Made this instead of getting a takeaway!! Was really pleased with the results! I did use a little more curry paste than the recipe said, and also half a tin of chopped tomatoes as I like alot of sauce!! Have leftovers in the freezer and will make again for sure!
8th Jul, 2011
This is the Good Food site at its best; easy to make, healthy, accessible ingredients, low fat, resonably price. What a great receipe!
27th Dec, 2010
Delicious, quick and healthy too. Added some fresh chilli to the ginger/garlic paste and a quick sprinkle of garam masala before serving.
14th Nov, 2010
What a lovely curry! I added a bit of extra chilling with the onions to give it a bit more of a kick.


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