Try this flavoursome dish, when entertaining with friends and family. 


  • 2-3 tbsp vegetable oil

  • 1 tsp mustard seeds

  • 8-10 fresh curry leaves

  • 3 fat garlic cloves, grated

  • 2 large tomatoes, finely chopped or blended

  • 4 tbsp sun-dried tomato puree or to taste

  • 0.5 tsp chilli powder

  • 1 tsp garam masala

  • 0.5 tsp turmeric

  • 1 tsp ground coriander

  • 0.5 tsp roasted ground cumin

  • Salt

  • 500g raw king prawns, shelled and deveined

  • 3 tbsp crème fraiche or single cream

  • Large handful of chopped coriander leaves


  • 1.

    Heat the oil in a large non-stick saucepan. Add the mustard seeds and, once the popping subsides, add the curry leaves. Follow quickly with the garlic and cook for one minute, or until the garlic smells cooked.

  • 2.

    Add the tomatoes, tomato puree, ground spices and some salt and cook, stirring occasionally, until the masala has released oil on the base of the pan.

  • 3.

    Add the prawns, crème fraiche and a good splash of water and simmer until the prawns are cooked through, a matter of three to four minutes. Taste and adjust the seasoning, stir in the coriander and serve hot.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 241kj
  • Fat Total 15g
  • Saturated Fat 3g
  • Protein 18g
  • Carbohydrate 9g
  • Sugar 3g
  • Sodium 732mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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