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  • For the prawns

  • 16 large raw prawns, shell off, leave on tail

  • 1 tsp sea salt

  • 1 tsp lemon juice

  • 1 tsp turmeric

  • ½ tsp chilli powder

  • 3 tbsp vegetable oil

  • For the curry

  • 3 tbsp vegetable oil

  • 2 onions, roughly chopped

  • 5 garlic cloves, sliced

  • 2.5cm/1 inch ginger, peeled and grated

  • 4 green chillies, sliced

  • 1 green pepper, cut in 2.5cm/1 inch pieces

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 6 ripe tomatoes, cut in chunks

  • 1tbsp tamarind paste mixed with 3 tbsp water

  • 100ml fish stock

  • To serve

  • Handful coriander, roughly chopped

  • Sliced spring onions

  • Deep-fried shallots

  • Lime wedges to garnish

  • Plain naan

  • Basmati ric e cooked as per packet instructions


  • For the prawns:

  • 1.

    Combine the salt, lemon juice, turmeric and chilli powder with the oil and massage this mix into the prawns and marinate for 15 mins.

  • For the curry:

  • 1.

    Heat the oil in a large frying pan add the onions and cook for 6 mins until translucent but not brown.

  • 2.

    Add the garlic, ginger, chillies and green pepper and cook for 3 mins, stirring regularly. Now add the spices, tomatoes, stock and tamarind and cook for a further 5-7 Mins. Season to taste.

  • 3.

    When the curry base is done cook the prawns in a hot frying pan for 2 mins, turning once.

  • 4.

    Add the cooked prawns to the curry base and cook for a further 2 mins.

  • To serve:

  • 1.

    Serve the curry with boiled rice or naan bread and garnish with coriander leaves, fried shallots, spring onions and lime wedges.

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