Prawn Cream Curry
A rich and creamy prawn curry with tomatoes, onions, and a hint of spice, ready in under 30 minutes. Perfect for a weeknight dinner that feels special.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
- 500 g prawns, peeled and deveined
- 1 medium onion, finely chopped
- 2 medium tomato, chopped
- 200 ml heavy cream
- 1 tsp garam masala
- 2 tbsp vegetable oil
- 1 tsp salt
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Heat the 2 tbsp vegetable oil in a large pan over medium heat. Add the 1 chopped onion and cook until soft and golden, about 6 minutes.
- 2
Add the 2 chopped tomatoes and 1 tsp garam masala. Cook, stirring, until tomatoes break down and mixture thickens, about 5 minutes.
- 3
Pour in the 200 ml heavy cream and 1 tsp salt. Stir well and bring to a gentle simmer, about 2 minutes.
- 4
Add the 500 g prawns in a single layer. Cook until they turn pink and opaque, about 4 minutes, stirring occasionally.
- 5
Garnish with the 2 tbsp chopped cilantro and serve hot with rice or naan.
Tools you’ll need
- large pan
- wooden spoon
- knife
- cutting board
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