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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24th May, 2012
Very good and tasty, though my son didn't like it very much. Reduced garlic and curry paste as we don't like things too spicy
23rd May, 2012
Very nice, and very quick.
9th Apr, 2012
Great, quick & tasty dish. We have it regularly!
9th Apr, 2012
This is a great, quick & tasty recipe. We have it regularly in our house.
2nd Mar, 2012
This is a really delicious curry and very easy to make. I've made it a few times when we've had visitors - it has gone down very well and I have been forced to hand over the recipe!! Also, my partner who fancies himself as a curry critic, says this is better than meals we've had in some of the fancy curry houses we've been to - a massive compliment!!! It even looks like a real authentic dish, unlike some recipies I've tried.
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
Tartan Girl
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?


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