One-pan prawn & tomato curry

One-pan prawn & tomato curry

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(41 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, questions and tips

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28th Nov, 2013
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
9th Sep, 2013
Really tasty curry. I added more chillies (coz I like it hot) and frozen peas. Would make again.
3rd Aug, 2013
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.
30th Jul, 2013
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!!
19th Apr, 2013
Loved this recipe! Very tasty and easy to make dish. Will definitely be cooking it again sometime soon.
17th Oct, 2012
Loved this recipe, very tasty
11th Aug, 2012
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!
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.
20th Nov, 2011
I have made this with chicken this evening and it is fabulous will definately be using again - thank you
18th May, 2011
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


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