Print This Post Print This Post

Eliza’s Prawn Curry

Prawn curry

A  very easy and tasty recipe….

Serves 4

Preparation time 10 mins

Cooking time 25 mins

Cost per portion £1.20

1.Heat the clarified butter in a medium sized heavy based saucepan over a medium heat, then add the sliced onions and cook until they are soft but not brown.
2. Put half of the water (200ml) with all the remaining ingredients – except for the prawns – into a blender and puree it all until it forms a thick smooth paste.
3. Add the pureed paste from the blender to the softened onions in the pan.
4. Put the remaining water (200ml) into the blender to get the remnants of the paste out, and add it with the water to the pan.
5. Let the paste and onions cook over a medium heat until it starts to bubble, then immediately turn the heat down to low.
6. Add the raw prawns and continue cooking until the prawns are cooked – which should take about 5 minutes (depending on the size of the prawns) – but be careful to not overcook the prawns.
7. The final consistency of the curry sauce should be like a thick soup – if it is too thick add a little more water.
8. Serve with plain boiled rice.

16 raw tiger prawns
½ an onion cut into 2 pieces
½ an onion sliced lengthways
2 large cloves garlic
2 tablespoons tamarind (seedless)
200 g creamed coconut (coconut milk or desiccated coconut don’t work well with this recipe)
½ teaspoon mustard seeds
½ teaspoon turmeric powder
3 level teaspoons coriander powder
½ – 1 teaspoon red chilli powder (add more if you like your curries hot)
400 ml water
1 tablespoon clarified butter or vegetable cooking oil
¾ teaspoon salt

Additional Information

This recipe appears complicated because of the large number of different ingredients, but it is in fact very easy to make.

Make sure the tamarind doesn’t have any seeds in it or you will end up with a loud crunching noise from the blender when you switch it on!

Eliza was my first nanny – as well as helping with my children she also gave me this wonderful and easy recipe, which is typical of the Mangalore region of India.  Amidst the chaos of looking after 3 young children, working as a GP and trying to squeeze in some breast feeding, a welcome surprise of prawn curry would occasionally be sitting on the stove at the end of a busy day; Eliza would produce a pot of this divine curry as if by magic!

Nutrition Information

Nutrition per 100g per portion RDA women RDA men RDA child
Energy 195 kcal 471 kcal 24% 19% 26%
Protein* 7.0 g 17 g 38% 31% 70%
Fat 17 g 40 g 57% 42% 57%
Polyunsaturates* 0.9 g 2.1 g
Mono Unsaturates* 1.9 g 4.6 g
Saturated Fat* 13 g 30 g 152% 102% 152%
Total Sugars* 2.7 g 6.4 g 7% 5% 8%
Carbohydrate 5.4 g 13 g 6% 4% 6%
Fibre NSP* 1.5 g 3.7 g 20% 20% 24%

* Percentage Daily Values are based on a 2000 calorie diet for an average adult.
Your Daily Values may be higher or lower depending on your calorie needs.

Allergens: Mustard, Shellfish

Cost per recipe:£ 4.80
Cost per portion:£1.20

We would love to hear from you about this recipe!