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4.7 from 21 votes

Prawn Curry

A quick, simple and delicious creamy prawn curry with spring onions and mushrooms.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: Indian

Ingredients

  • 2 tbsp rapeseed oil
  • 1 bunch spring onions chopped
  • 225 g Chestnut mushroom sliced
  • 300 g Cooked peeled prawns
  • 2 tbsp tomato puree
  • 2 tbsp Madras curry powder
  • 1 x 400g Tin chopped plum tomatoes
  • 150 ml single cream
  • Freshly ground salt & pepper

Instructions

    Cup of Yum
  1. Heat the oil in a large non-stick pan and gently fry the spring onions for a few minutes to soften (not brown).
  2. Add the sliced mushrooms and curry powder and fry until cooked through.
  3. Add the tomatoes, tomato paste, salt and pepper.
  4. Bring to the boil then reduce the heat to let it simmer and add the prawns and allow to heat through for a few minutes.
  5. Finally add the single cream and heat through before serving.
  6. Serve on a bed of basmati rice with your favourite Indian relishes.

Notes

  • If you're feeling flush then use Tiger Prawns and flat mushrooms for an extra special treat!