Prawn, pea & tomato curry

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(58 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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jaded84's picture
8th May, 2020
A family favourite with a twist. We don't blend anything and use frozen prawns and peas to thin the curry sauce, also dry onion granules give a little more flavour
11th Sep, 2018
Excellent recipe. Delicious curry, packed full of flavour.
6th Sep, 2018
How anyone can make (and enjoy) a curry that contains Patak's ingredients is beyond me. Uuuurgh!
8th Aug, 2018
Didn't think this was a good curry at all. Pretty bland. I much prefer the prawn butternut and mango curry - far tastier recipe
Emcollings90's picture
18th Feb, 2018
Really tasty recipe! Was very straight forward and easy to make. I didn’t expect it to taste as nice as it did.
29th May, 2017
I loved this fresh- tasting curry. I simmered the sauce for about 45 minutes. Very straightforward and very tasty.
Beans on Toast's picture
Beans on Toast
16th Feb, 2017
First things first, this curry was absolutely excellent and I'll be sure to make it again. Particularly appreciate the promotion of enthusiastic garlic use. I'm yet to invest in a food processor, but found that this didn't affect the final product at all given a little more care with the chopping. Also added a red pepper, a leek and a pack of mushrooms just for some extra matter. Though it does admittedly take me longer to chop vegetables than the average chef, I do agree that a 20 minute total prep time is a touch optimistic. Saying that, it was definitely worth any excess time spent tending to its needs. Easy five stars.
18th Apr, 2016
Wow! This curry was amazing! All the flavours worked so well together and the pureed tomatoes made a brilliant saucy consistency. I loved the addition of peas and the prawns were lovely. I added some cod which I had in the freezer as it needed using up and it went really well. Served with wholegrain pilau rice and plenty of naan bread. Fantastic.
19th Nov, 2015
Yes, this is a pretty simple recipe but if you really want a nice curry recipe get a hold of Madhur Jaffrey's Ultimate Curry Bible. Don't be put off by the number of spices for each recipe. Once you have all the spices in your pantry you can bang out a curry in no time!
4th Jun, 2014
really easy and really yummy. bit spicy for kiddies so added sachet of creamed coconut to make it slightly milder. did let simmer for longer than recipe said as suggested below. will defo make it again!!


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