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Prawn Curry
A quick, simple and delicious creamy prawn curry with spring onions and mushrooms.
Course
Main
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Author
Camilla Hawkins
Ingredients
2
tbsp
Rapeseed oil
1
Bunch spring onions
chopped
225
g
Chestnut mushroom
sliced
300
g
Cooked peeled prawns
2
tbsp
Tomato puree
2
tbsp
Madras curry powder
1
x 400g Tin chopped plum tomatoes
150
ml
Single cream
Freshly ground salt & pepper
Instructions
Heat the oil in a large non-stick pan and gently fry the spring onions for a few minutes to soften (not brown).
Add the sliced mushrooms and curry powder and fry until cooked through.
Add the tomatoes, tomato paste, salt and pepper.
Bring to the boil then reduce the heat to let it simmer and add the prawns and allow to heat through for a few minutes.
Finally add the single cream and heat through before serving.
Serve on a bed of basmati rice with your favourite Indian relishes.
Notes
If you're feeling flush then use Tiger Prawns and flat mushrooms for an extra special treat!