Prawn, pea & tomato curry

  • 1
  • 2
  • 3
  • 4
  • 5
(58 ratings)

Prep: 5 mins Cook: 15 mins

Easy

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

Nutrition:

  • kcal236
  • fat0g
  • saturates1g
  • carbs18g
  • sugars10g
  • fibre6g
  • protein24g
  • salt1.24g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp vegetable oil
  • 2 onions, halved, each cut into 6 wedges
    Onion

    Onion

    un-yun

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

  • 6 ripe tomatoes, each cut into 8 wedges
    Tomato

    Tomato

    toe-mart-oh

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

  • large knob of fresh root ginger, chopped
    Ginger

    Ginger

    jin-jer

    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

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
tandemstoker
24th May, 2012
4.05
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
foodie64mum
23rd May, 2012
5.05
Very nice, and very quick.
mriancook
9th Apr, 2012
5.05
Great, quick & tasty dish. We have it regularly!
mriancook
9th Apr, 2012
5.05
This is a great, quick & tasty recipe. We have it regularly in our house.
katielou82
2nd Mar, 2012
5.05
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.
darrenharris7
21st Feb, 2012
5.05
Fresh, spicy (used madras paste) and great mid week meal....
liezeldutoit
26th Jan, 2012
5.05
Easy and tasty, will make this again, perhap add some mussels next time
mr0range
21st Jan, 2012
5.05
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.
adamj1984
9th Jan, 2012
5.05
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?

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?