Mild Prawn Curry

Mild Prawn Curry recipe by Annabel Karmel


Mild Prawn Curry

This delicious aromatic Mild Prawn Curry is quick, easy to prepare & a dish the whole family will enjoy.

For more curry inspo, next why not try this Mild Chicken Curry with Butternut Squash


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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