Simple Prawn Curry

Ingredients

• 1 kgfresh prawns, peeled and washed
• 2 tbspoil
• 4garlic cloves, minced
• 2 mediumred onions, diced
• to tastesalt
• 2 tbspMubies Bombay masala mix
• 5green chillies, optional
• to tasteScotch bonnet, optional
• 1red pepper, cut into cubes
• 1 handfulspring onion, for garnish; fresh coriander can be used instead

Instructions

1. 1

   Heat the oil

   Heat the oil in a pan.

2. 2

   Brown the garlic

   Add the minced garlic and cook until golden brown.

3. 3

   Add the onions

   Add the diced red or white onion, followed by salt.

4. 4

   Soften the onions

   Sauté the onion and cover the pan with a lid.

5. 5

   Stir occasionally

   Stir from time to time to stop the onion sticking or burning.

6. 6

   Cook the masala

   After 10 minutes, stir in the Bombay masala mix and cook until the raw masala flavour has cooked down.

7. 7

   Add chillies and prawns

   Add the green chillies, if using, followed by the prawns, and mix well.

8. 8

   Finish the curry

   Cook for 5 minutes, then add the red pepper. Cook for a further 5 minutes and garnish with spring onion.

What is prawn curry?

Prawn curry is a broad family of dishes in which prawns are cooked with spices and aromatics; its ingredients and style vary across regions and households. This version gets its seasoning from a Bombay masala mix, with onion and garlic forming the base.

The method keeps the cooking straightforward: soften the onions, cook the spice mix, then add the prawns and pepper. It uses the moisture released by the prawns rather than adding water.

Nutrition and macros by portion

The nutrition label shows one serving as written: 335 calories, 56g protein, 12g carbs, 7g fat.

The prawns provide most of the protein, while the onions and red pepper contribute carbohydrates. Oil is the main source of fat; serve with a moderate portion of rice or flatbread and add extra vegetables if you want a more balanced plate.

Build the onion base

Garlic first: cook it until golden brown, taking care not to let it darken too far, as it can turn bitter.

Onions next: cover them as they sauté and stir occasionally. Give them the full 10 minutes before adding the masala so they have time to soften.

Cook out the masala

Spice mix: stir the Bombay masala into the softened onion and let it cook down before adding the prawns. This step helps the seasoning blend into the base.

Chillies: the green chillies and Scotch bonnet are optional. Add only the chillies you want to use, bearing in mind that a Scotch bonnet can bring considerable heat.

Watch the prawns and pepper

Prawns: mix them well into the masala and cook for 5 minutes before adding the pepper. They release moisture as they cook, which helps loosen and cook the masala.

Red pepper: add it for the final 5 minutes of cooking. The recipe gives a fixed cooking time rather than a separate doneness test, so avoid extending it unnecessarily.

Keep the pan moving

The covered onion stage and occasional stirring help prevent sticking and scorching. Check the pan as you stir, especially if the onions begin to catch.

No water is called for: the prawns supply moisture during cooking. If the mixture seems to be sticking before the prawns go in, lower the heat rather than changing the recipe with added liquid.

Choose a fresh garnish

Spring onion is the stated garnish, added at the end. Fresh coriander is suggested as an alternative if you prefer its flavour or have it to hand.

Serve the curry with rice or flatbread to make a meal; these are serving suggestions rather than ingredients in the recipe.

Recipe notes & tips

• Prepare the prawns and vegetables before heating the oil so they are ready to add in sequence.
• Stir the garlic while it browns and remove the pan from the heat briefly if it starts to colour too quickly.
• Keep the lid on while the onions soften, opening it occasionally to stir.
• Add only the optional chillies you want; you can leave out the Scotch bonnet.
• Add the spring onion at the end so it remains a fresh garnish.

Variations

• Use coriander: garnish with fresh coriander instead of spring onion.
• Adjust the heat: omit the optional chillies for a milder curry.
• Add more pepper: use extra red pepper for more vegetable pieces.
• Serve with rice: pair the curry with cooked rice to make a more filling meal.
• Serve with flatbread: use flatbread to accompany the curry instead of rice.

Common mistakes to avoid

• Burning the garlic: cook it only until golden brown and keep an eye on the pan.
• Leaving onions unstirred: stir occasionally during their 10 minutes of cooking to prevent sticking.
• Adding masala too late: cook it with the softened onions before adding the prawns.
• Adding water by habit: the recipe relies on moisture from the prawns, so do not add water.
• Overcooking the prawns: follow the stated 5-minute cooking period before adding the pepper, then cook for a further 5 minutes.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan until piping hot throughout, stirring carefully; avoid prolonged reheating so the prawns do not become tough.

Frequently asked questions