Southern Indian Prawn Curry with Sweet and Sour Tomatoes


Well its been a little while since I have blogged a Gourmet Traveller never fail. And if there was one never fail, to end all never fails… it’s this Indian curry! We have this at least one Friday night a month and it is perfect. Every. Single. Time.

While it can be a bit of an awkward few minutes on the phone to the local Indian takeaway insisting that your order, is in fact, just for one plain and one garlic naan, “NO CURRY?!”, and it is probably not quite as relaxing as ordering in after a big week, but I can promise you, its worth it!

With the original recipe calling for lobster, this is a quick and easy budget version using prawns, perfect for Friday, or any night of the week.







Recipes adapted from Gourmet Traveller and Christine Mansfield

Southern Indian Prawn Curry with Sweet and Sour Tomatoes
  • ¼ cup vege oil
  • ½ tsp black mustard seeds
  • ½ tsp yellow mustard seeds
  • 3 dried long red chillies
  • ½ fenugreek seeds
  • ½ onion, thinly sliced
  • 2 tbs ginger, finely grated
  • 2 garlic cloves, chopped
  • 30 curry leaves
  • 3 tsp ground turmeric
  • 1 ripe tomato, coarsely chopped
  • 1½ cups coconut cream
  • 1 tbs tamarind paste
  • 20 raw prawns, peeled and de-veined
Sweet and Sour Tomatoes
  • 4 ripe tomatoes
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • ½ tsp ground turmeric
  • 1 tbs ground coriander
  • 1½ tsp chilli powder
  • 3 tsp white sugar
  • ¼ cup white vinegar
Fragrant Rice
  • 1 cup basmati rice
  • ½ tsp ground turmeric
  • 1 cinnamon stick
  • 4 green cardamom pods
  • 1 tbs salt
  1. To start your curry, heat oil in a large deep frying pan over low heat, add mustard seeds and sauté until seeds pop (20-30 seconds). Add chilli and fenugreek and cook until chillies brown (20-30 seconds). Increase heat to medium, add onion and stir until soft (4-5 minutes). Add ginger and garlic and cook until aromatic (1-2 minutes). Add curry leaves and turmeric, stir for 30 seconds, then add tomato and cook until soft (2-3 minutes). Stir through coconut cream and tamarind, season to taste with sea salt. I like to leave the curry to sit for 30 minutes or so, left the flavours develop. While this is happening you can get your rice on.
  2. Place 3 cups of water, turmeric, cinnamon, cardamom and salt in a large saucepan. Bring to the boil and add rice. Cook according to the instructions on the packet. Once cooked, strain and keep warm.
  3. Heat oil in saucepan over medium heat and fry the cumin and mustard seeds until they splutter. Add the tomato and stir until coated with the seeds, then stir in the ground spices, sugar and 1 tsp salt. Add vinegar and then reduce heat and simmer for a few minutes. Allow to cool slightly and sprinkle with coriander, ready to serve.
  4. Get your curry boiling, add prawns, cook quickly for 2-3 minutes until just cooked through. Serve with rice, tomatoes, lime and raita.


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