Prawn Curry

King prawn curry

Serves 4-6


  • 900g/ 2lbs raw peeled king prawns
  • Juice of half a lemon
  • 1 tsp vegetable oil
  • 1 medium onion
  • 1 medium cooking apple
  • ½ tsp each fenugreek, turmeric, cumin
  • 250ml/8 fl oz fish stock
  • 250ml/8 fl oz double cream
  • 250g/8oz tomatoes - skinned, deseeded
  • Salt, cayenne pepper, garam masala
  • Sprig coriander, chopped.


  1. Peel and finely chop the onion and the apple. After defrosting the prawns, pour off water, pat dry, season and set aside.
  2. In a heavy frying pan on medium-high heat, sweat the onion with the fenugreek, turmeric and cumin in oil well past transoarent - the onion should be brown, but still soft. Stir in apple and continue cooking until it is soft. Add stock, turn up heat, reduce by half.
  3. Add cream and tomatoes. Stir in carefully and continue to cook on a high temperature for three minutes.
  4. Add prawns. Stir into mixture. Bring to boil. Turn heat off.
  5. Season with salt, cayenne and garam masala.
  6. Serve with basmati rice, garnished with coriander.
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