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450g raw King Prawns Approx 300g rice

  • 1 tbsp sunflower oil
  • 1 large onion. finely chopped
  • 2 cloves of garlic, crushed
  • 1/2 green chilli, finely diced
  • 1 red pepper. deseeded & finely diced
  • 1 tbsp garam masala powder
  • 1 x 400 g tin of chopped tomatoes
  • 260 ml water
  • 50 g creamed coconut
  • 1 tbsp tomato puree
  • 1 tbsp mango chutney
  • 450 g raw king prawns
  • 300 g rice


  1. Heat the oil in a large saucepan. Fry the onion, garlic, chilli and red pepper for 5 minutes until almost soft.
  2. Add the garam masala and coat the onion mixture. Add the tinned tomatoes, water, creamed coconut, tomato puree and mango chutney.
  3. Bring up to the boil, cover with a lid, then simmer for 20 minutes. Add the prawns to the hot sauce with seasoning and stir over the heat until the prawns turn pink and are cooked through.
  4. Season with salt and pepper and serve with rice cooked according to the instructions on the packet.
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