Last Minute Prawn Curry

Posted in - Recipes & Seafood on April 8th 2014 1 Comments

We returned from France and needless to say the fridge was empty apart from staples.  Little jars of SE Asian ingredients sit on a shelf in the door ready for days such as this.  I would have liked to add some fresh coriander and veg but I didn’t have them.  I give you this recipe so that you may think of it when there is nothing else, or that you might even cook it on purpose.  This mild curry reminds me of my favourite place, East Malaysia.


1 tbsp plain oil (I used olive oil (NOT virgin oil) as it is all I had, but I would use groundnut oil if I had it)
1 sliced onion
1 tsp lemongrass (from a jar, though if you have fresh lemongrass, chop it in half an lean on it with the flat of a large knife so loosen those flavours. )
1 tsp garam masala
1 tsp tamarind paste
1/4 tsp shrimp paste
1/2 tsp ground cumin
1/2 tsp ground ginger
1 tsp sugar (palm sugar if you have any)
1/2 cup of tomato passata
1/2 cup hot water
16-18 King Prawns

1.  Put the oil in a heavy based pan.
2.  Add the onion and sizzle until glossy.
3.  Add the next 7 ingredients and stir, cooking for about two minutes.
4.  Add the tomato and the water.
5.  Simmer for 4 or 5 minutes before adding raw prawns. (if they are cooked, then just head through)
6.  When the prawns have turned pink, the dish is ready.  It does benefit from being cooked in advance so that the flavours happily marry.
7.  Serve with plain boiled rice or roti.


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