Prawn Curry

How To Make Prawn Curry

by Yassine
Prawn Curry

Prawn Curry Recipe

Prawn Curry Sweet and succulent prawns make a wonderful speedy addition to a curry, as they can be cooked quickly in the curry sauce just before serving. If you are making this ahead for the freezer, simply freeze the curry sauce alongside the prawns and remove them both to defrost at the same time. If you want to make this fresh, do remember that the prawns will need to be defrosted before you start making your curry sauce as they cannot be cooked from frozen.





KCAL: 205


low-calorie cooking spray

  • cup (115g) of frozen chopped onions
  • 2 tsp frozen chopped garlic
  • tbsp tikka masala spice paste
  • 1 tsp ground cumin
  • 2 tbsp tomato purée
  • 2 × 400g cans chopped tomatoes
  • ½ cup (120ml) low-sodium vegetable stock
  • 300g frozen raw king prawns (defrosted on the day you want to serve the curry)

How To Make Prawn Curry Recipe

Lighter Serve: Cauliflower Rice and a sprinkling of fresh coriander leaves

Family Serve: Basmati rice, Light-And-Easy Naan Bread, and a spoonful of yogurt

  1. Spray a large saucepan with low-calorie cooking spray and place over medium heat. Add the onions and garlic and cook, stirring, for 2–3 minutes, until softened.
  2. Add the spice paste and cumin and cook for a further minute, then add the tomato purée, chopped tomatoes, and vegetable stock and stir to Bring to a boil, then reduce the heat to a gentle simmer and leave to cook, stirring occasionally, for 25 minutes, until the sauce has reduced and thickened.


If you are making this to serve straightaway, add the defrosted prawns to the pan with the sauce and leave to cook for 5 minutes more. Prawns can overcook quickly, so keep an eye on them and remove the pan from the heat as soon as they are cooked through. Serve the curry hot with your choice of accompaniments.


Remove the pan from the heat and set aside to cool to room temperature. Once cool, transfer the curry sauce to a large, labeled freezer bag (a zip-lock bag works best for this) and freeze flat for up to 3 months. I like to freeze the curry sauce next to the frozen prawns so that they can easily be removed from the freezer and defrosted at the same time.


Remove the frozen prawns and curry sauce from the freezer and leave them to defrost in the fridge, ideally overnight. Once defrosted, pour the curry sauce into a large saucepan and cook, stirring occasionally, over low heat until piping hot. Add the prawns and continue to cook for 5 minutes more. Serve hot.

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