Prawn Curry

Quick Answers

How to Make Prawn Curry

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1. Soften the onion in the oil for 8 minutes until golden. Add the garlic, ginger, coriander, turmeric and chilli powder and stir for 1 minute.

   Mark done Start 8 min timer

2. Add the tomatoes and cook for 8 minutes until the oil separates. Pour in the coconut milk and simmer for 5 minutes.

   Mark done Start 8 min timer

3. Add the prawns and garam masala and cook for 3 to 4 minutes until pink and curled.

   Mark done Start 3 min timer

4. Stir in the salt and lime juice and scatter with the coriander.

   Mark done

Worth Getting Right

• Cook the onion until golden.
• Add the prawns at the end.
• If your hob runs hot, check the prawns at 2 minutes.
• Taste and adjust with lime.

Changing the Recipe

• For a non-vegan version, double cream can generally stand in for the coconut milk; going the other way, a plant-based cream sold for cooking is the closer match to dairy than tinned coconut milk on its own.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

What to Serve With It

Basmati rice · Naan · Cucumber raita · Poppadoms

Leftovers and Storage

Best eaten at once. Keeps in the fridge for 1 day; reheat gently.

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.