Tonight I made a quick and easy prawn curry for dinner, loosely based on Dinner Tonight's Curried Shrimp which in turn is from Martha Stewart. It was quite nice but turned out completely different to what I'd planned. The sauce was really more like a butter chicken sauce than anything. I also made up the spice blend and just used what I had at hand.

Steaming Hot Prawn Curry

Prawn Curry - Serves 4
1 teaspoon of Celery Seeds
1 teaspoon of whole Allspice
1 teaspoon of Cumin Seeds
1 teaspoon of dry Curry Powder
1 Red Chilli, finely diced
2 Garlic Cloves, finely diced
1 Onion, sliced
2 Tablespoons of Tomato Paste
2 Tomatoes, diced
Assorted Vegetables (I used carrot, golden squash and broccoli)
300mL of Sour Cream
500g of Green Prawns
Basmati Rice
Lime Wedge (optional)


Dry roast the spices in a large frying pan or wok until fragrant then grind in a mortar and pestle.

In the same frying pan, add a dash of oil and fry off the chili, garlic and onion until the onion is translucent. Add the spices and fry for a few minutes until you can smell them clearly. Add the tomato paste, vegetables and sour cream and simmer until the vegetables are soft.

Add the prawns and cook until pink but still tender.

Serve over basmati rice with a lime wedge on the side.

Tags:Curry, Seafood, Prawns, Vegetables, Rice