Prawn Masala for Saturday’s Curry Night…

“Cooking is like painting or writing a song.

Just as there are so many notes or colours,

there are only so many flavours –

it’s how you combine them that sets you apart.”

~ Wolfgang Puck

Indian spiced food…love it!

I hope you like this combination.


Let’s cook a curry!


In with the chilli powder, turmeric and ginger.

Sauté the onion, garlic ginger paste,

add tomatoes, dry spices and stock.


  • 250g raw king prawns
  • 1/4 tsp of chilli powder
  • 1/4 tsp of turmeric
  • Small piece of fresh ginger, grated
  • 1 tbs ground nut oil
  • 2 garlic clove, finely sliced
  • 2 kaffir lime leaves
  • 2 tbs groundnut oil
  • 3 shallot onions, fine slice
  • 3 medium tomatoes, diced
  • 1 tbs garlic ginger paste
  • 1/2 tsp chilli powder
  • 1/4 tsp turmeric
  • 2 green chillies chopped
  • 200ml light vegetable stock
  • 1 tbs garam masala
  • Fresh coriander, chopped
  • Sea salt and black pepper
  • 1 lemon

Chop the chillies, then add freshly made Garam Masala and coriander.

Kaffir lime leaves give a distinctive citrus scent to curries.

Sauté the garlic and kaffir lime leaves till golden and crispy.


  1. Devein the king prawns and place in a bowl.
  2. Add a good pinch of chilli powder, turmeric and a grating of fresh ginger, mix and set aside.
  3. Add the oil to a large pan, heat, add the onions, sauté to soften, then add garlic ginger paste.
  4. Add the diced tomatoes, with a pinch of sugar stir through and and cover till well cooked.
  5. When the tomatoes are almost a purée, add the chilli powder, turmeric, grinding of pepper and salt, then stir.
  6. Add the chopped green chillies to the tomato mix and a half the vegetable stock.
  7. Add 1 tbs of the garam masala dry and stir, and a good handful of chopped coriander
  8. Heat 1 tbs of oil in a wide sauté pan, add the garlic and kaffir lime leaves and cook till the garlic is golden and the leaves have crisped up.
  9. Add the prawn, stirring, until they have all turned pink.
  10. Add the garlic prawns to the curry sauce, stir through till fully cooked, taste and season with sprinkle of the garam masala and a squeeze of fresh lemon juice.


Cooked till pink, now add the prawns to the curry sauce.


Deep fry a quick batch of Spiced Onion Pakora.


A super tasty curry, ready to serve with basmati rice,

Flatbread and my Pakora.


Frances 😋

5 thoughts on “Prawn Masala for Saturday’s Curry Night…

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