Sunday, 29 July 2012

Prawn and Potato curry

Prawn and Potato curry 
This is one of my favourite dishes which my family and friends also love. Its full of flavor and the succulent prawns with the soft potatoes are an excellent combination. There are a number of ways to cook a prawn curry, but this is a simple yet tasty recipe.

500 grams washed prawns, shelled and deveined
2 medium sized potatoes chopped into cubes
5 cloves garlic, finely chopped
1 large onion, finely chopped
1/2 tsp turmeric
2 tsp ground coriander
1 tsp ground cumin
1 tsp curry powder
1 tsp chillie powder
2 tbsp tomato paste
3 plum tomatoes
3 tbsp finely chopped coriander
3 tbsp olive oil

Heat oil in a saucepan over high heat. Add garlic and onion and fry for 5 minutes, or until golden brown.

Add all the spices, stir and lower the heat so that the spices don't burn. Cook for 5 minutes until fragrant.

Raise the heat and add the prawns and potatoes and stir until covered with the spices. Place lid on top and cook for five minutes.

Add tomatoes, tomato puree and 1 cup of water and simmer for 15-20 minutes over medium heat, with the lid on. Once the potatoes are cooked through add 2 tbsp of coriander and cook for another minute.

Serve with plain rice and garnish with the remaining coriander


  1. I really loved the flavours in this dish. The sauce means that I do not need to eat this only with rice, while the potatoes gave it a heartiness I have not always found in home made prawn dishes.

    I had a quick question; what would I need to do to make this into a more dry and spicy version? Would there be any other spices I need and would I need to increase the amount of onions?

    Your advice would be great.

    Keep on posting.

  2. Thank you for your comment. To make the dish drier try adding slightly larger pieces of onions, and cook on a low heat for a little longer until the amount of sauce has reduced to the way you like.