Kick Ass King Prawn Curry

I would love to be able to call this something traditional or pick a recipe from some obscure region of Asia but I just made this up and I have to say it is one of the favourite curries I’ve made. It does pack a punch in terms of heat but you can simply cut back on the amount of chillies you use.  This recipe will serve 2/3 people.


You will need:

16 Fresh King Prawns

4 Tomatoes finely diced

1 Large Onion finely diced

1 Inch of Grated Ginger

4 Garlic Cloves (crushed)

4 Dry Kashmiri Chillies

2 Green and 2 Red Chillies (Cut in to shards)

10 Dry Curry Leaves

1/2 tsp White Mustard Seeds

1/2 tsp Whole Cumin

1/2 tsp Tumeric

1/2 Hot Chilli Powder

1 tbs Tomato Puree

1 tbs Curry Powder

1 tbs Chopped fresh Coriander (save some leaves to finish the curry)

2 tbs Ground Cashews

2 tbs Coconut Cream (just the solid)

350ml Water

Salt and Pepper



  1. To a deep sided frying pan add a little vegetable oil. Drop in the Kashmiri Chillies, Whole Cumin, Mustard seeds and Curry leaves. Fry off for 30 seconds before adding your ginger and garlic. Stir on the heat until the garlic has softened but not coloured.
  2. Add in your onions, fresh chillies and chopped coriander cooking until the onions have softened.
  3. Add in the curry powder and stir ensuring all the onions are coated. Then add the tomatoes and tomato puree cooking for a couple of minutes before adding your salt, pepper and turmeric.
  4. Add the water and simmer the gravy for 15 minutes so that the tomato breaks down.
  5. Stir in the ground cashews and coconut milk then allow to cook and reduce slightly for 10 minutes.  You may wish to cover the curry with tinfoil to prevent the sauce reducing too far. If you feel the sauce is too thick then ues some of the coconut water from the tin to thin it out a little. Alternatively a drop of water will work.
  6. Drop in your prawns and cook for a further 10 minutes ensuring the prawns are cooked all the way though.
  7. Taste the sauce and add seasoning if necessary. Finally scatter over some fresh coriander and squeeze in the juice of half a large lemon.
  8. Serve the curry with Basmati rice and Naan breads.




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