Prawn Curry

by Nighat Nadeem Serves 4


Step 01

Heat the oil in a large sauté pan or wok, add the mustard seeds.

Step 02

When they start to pop, add the curry leaves.

Step 03

Fry for a minute to infuse the oil, then add Hanson’s Fried Onions & Hanson’s Garlic Ginger Paste.

Step 04

Cook over a low heat for 5 minutes, add the Hanson’s Red Chilli Paste, turmeric & coriander.

Step 05

Cook the spices for a minute or two.

Step 06

Add tomatoes, coconut cream & milk.

Step 07

Bring to the boil, simmer for 15 minutes.

Step 08

Add lemon juice, sugar & a pinch of salt.

Step 09

Add prawns just before serving, as they only take a few minutes to cook.

Step 010

Garnish with fresh coriander sprigs & serve.


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