One-pan prawn & tomato curry

One-pan prawn & tomato curry

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(49 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


  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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18th Jun, 2020
This was nice and quite easy to make would definitely have again.
16th Sep, 2018
Seriously tasty and extremely simple to make. To bulk it out and add vegetables (we didn't want salad with it), I added par cooked pumpkin, yellow squash and snow peas (as thats what we just happened to have in the fridge but you could really add anything) before prawns and simmered until they were all cooked, I added approx 1/2 cup of passata and 1/2 cup of extra water to increase sauce and our prawns probably took 8-10mins but were large. Really not spicy at all but very, very tasty - added raw chopped chilli on top for myself and husband. Sauce was a lovely thick texture. Very adaptable.
scaryjane's picture
30th Mar, 2018
Made this last night for dinner, kept to the recipe (apart from cooking the prawns for so long! I'm not a fan of rubber) and we both loved it.....definite keeper
22nd Dec, 2017
Tasty, easy curry. I used 200g white fish and 200g king prawns and the result was delicious.
17th Dec, 2017
I followed the comments below and only cooked the prawns for four minutes or so, I did a slow cook of the onions (added some small dice celery) then further slow cook of garlic, ginger and chilli, then when adding tomatoes I bulked out with a punnet of chopped cherry tomatoes and cooked them down for a while. Once the prawns were cooked through I added two generous tablespoons of coconut Greek yoghurt to make it a little more mellow. Delicious and even my wee baby loved it, mild and tasty! Will make again!
9th Nov, 2017
I add the prawns for the last 2-3 minutes. They do not need 8-10
6th Aug, 2017
It's family favourite! so easy so delicious!
April H
15th Apr, 2016
First time I've attempted home made curry - very tasty and easy to do. Added some mushrooms which worked well.
10th Dec, 2015
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!
22nd Nov, 2015
A cracking curry, I added some desicated coconut and halved the sugar, I also added some fresh lime juice which worked well


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24th Jan, 2014
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.
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