Prawn Curry (Dad's Recipe!)

If you want to have a really yummy curry that can be awesomely spicy but doesn't destroy the flavour of the ingredients.

Ingredients and Quantities UK USA
Cooked peeled prawns, defrosted and drained 500 grams 1 lb
Tomatoes, tinned and chopped 2 x 500 gram tins 2 x 1lb tins
Onions, raw and chopped 1 small/medium size onion
Green peppers, raw and chopped ½ medium size pepper
Apple, chopped 1 apple
Raisins  ¼ to ½ small cup
Water chestnuts or bamboo shoots 1 small tin
Turmeric, Garamasala, Chili, Black Pepper, Fenugreek, Paprika, Coriander powder/seeds, Dill seeds, Cardamom seeds; OR curry powder To taste. Using the individual spices achieves a less peppery but rich tasting curry
Corn flour for thickening; corn oil for frying 1 tablespoon each

Utensils and Cooking Equipment

  • One large saucepan (pressure cooker size)
  • Chopping boards, tin openers ... but really this is a simple recipe, learnt by Trevor when he was a student many many years ago!

Recipe Instructions

  • Put corn oil in saucepan and lightly fry the onions and peppers; do not brown
  • Add tomatoes and heat.
  • Add spices, and keep tasting! Turmeric has an "earthy" taste; with Fenugreek, Coriander and Garamasala you can have a very spicy but not too hot curry
  • Simmer for 20 minutes to let spices act and infuse
  • Meanwhile, ensure the rice is started and cook poppadums etc if you want these.
  • Drain the water chestnuts/bamboo shoots, mixing the cornflour with the liquid
  • Add water chestnuts, apples, raisins and prawns; simmer for no more than 10 minutes or prawns will turn tough.
  • Thicken with cornflour, and serve.

Serve over rice (we use brown rice exclusively, sometimes with saffron added; but white rice is fine) and with poppadums (microwavable type work fine); or with prawn crackers. Rice will take 20 minutes, poppadums are each very fast but you will have to cook about 12 - 16 separately. Also serve mango chutney or (if you like condiments hot) lime chutney. Any excess curry can be frozen, and the spicy taste deepens slightly after freezing.