• 2 – 3 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 8 – 10 fresh curry leaves or 20 dried curry leaves
  • 3 fat garlic cloves, grated
  • 2 large tomatoes, finely chopped or blended
  • 4 tbsp sun-dried tomato purée, or to taste
  • 0.5 tsp chilli powder
  • 1 tsp garam masala
  • 0.5 tsp turmeric
  • 1 tsp ground coriander
  • 0.5 tsp roasted ground cumin
  • 500 g raw king prawns, shelled and deveined
  • 3 tbsp crème fraîche, or single cream
  • 1 large handful of chopped coriander leaves


  1. 1

    Heat the oil in a large non-stick saucepan. Add the mustard seeds and cover with a lid, once the popping subsides, add the curry leaves. Follow quickly with the garlic and cook for one minute, or until the garlic smells cooked.

  2. 2

    Add the tomatoes, tomato purée, ground spices and some salt and cook, stirring occasionally, until the masala has released oil on the base of the pan.

  3. 3

    Add the prawns, crème fraîche and a good splash of water and simmer until the prawns are cooked through, a matter of three to four minutes. Taste and adjust the seasoning, stir in the coriander and serve hot.

Nutritional Details

Each serving provides
  • Energy 1327kj 317kcal 16%
  • Fat 19.3g 28%
  • Saturates 4.4g 22%
  • Sugars 1.8g 2%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 636kj/152kcal

Each serving provides

3.1g carbohydrate 1.6g fibre 32.0g protein

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