Prawn Curry

Prawn Curry

Prawn Curry by Nighat Nadeem

Serves: 4

  1. 600g Prawns (peeled)
  2. 3tbsp Cooking Oil
  3. ½ tsp Mustard Seeds
  4. 12 Curry Leaves
  5. 1 small bowl Hanson’s Fried Onions
  6. 1 tbsp Hanson’s Ginger-Garlic Paste
  7. Hanson’s Red Chilli Paste (as desired)
  8. ½ tsp Turmeric
  9. ½ tsp Ground Coriander
  10. 4 large Tomatoes (chopped)
  11. 200ml Coconut Cream
  12. 200ml Coconut Milk
  13. Lemon Juice
  14. 1tbsp Brown Sugar



Heat the oil in a large sauté pan or wok, add the mustard seeds. When they start to pop, add the curry leaves. Fry for a minute to infuse the oil, then add Hanson’s Fried Onions & Hanson’s Ginger-Garlic Paste. Cook over a low heat for 5 minutes, add the Hanson’s Red Chilli Paste, turmeric & coriander. Cook the spices for a minute or two. Add tomatoes, coconut cream & milk. Bring to the boil, simmer for 15 minutes. Add lemon juice, sugar & a pinch of salt. Add prawns just before serving, as they only take a few minutes to cook. Garnish with fresh coriander sprigs & serve.