Prawn Curry

The perfect prawn curry for Eid celebrations!

Recipe by: Lameez Abrahams


  • 1 kg prawns
  • 50ml oil
  • 50 ml butter
  • 4 curry leaves
  • 2 large onions finely cut
  • 2 ripe tomatoes
  • 1 green pepper cut in half and seeded
  • 2 tablespoons of crushed garlic
  • 1/2 cup of coconut cream
  • 1 tablespoon of turmeric
  • 2 tablespoons prawn Masala
  • 1 tablespoon ground jeera
  • 1 green chilli
  • 1 teaspoon lemon juice
  • 1 tablespoon of sugar
  • 1 teaspoon of salt

How To Make Prawn Curry

1. Devein prawns , make a paste with 1 teaspoon of prawn masala, 1 tablespoon of oil, 1 teaspoon of garlic paste, a teaspoon of lemon juice and a pinch of salt, marinate for 20 minutes.
2. Add the oil and butter into a pan.
3. ⁠Sauté onions until translucent.
4. Add all spices, salt and the garlic cook for a minute.
5. Remove the onion and spices mixture and place it into a blender with the tomatoes and pepper.
4. ⁠Flash fry the prawns until it changes colour approximately 2 minutes.
5. ⁠Place the spice and onion mixture back into the pot along with 4 curry leaves and cook for 10-15 until it’s thick and forms a gravy.
6. ⁠Add the prawns with half a cup of coconut cream and 1 sliced chilli, a tablespoon of sugar and cook for 5 minutes.
7. ⁠Garnish with coriander and serve with white rice or roti.

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