afelia's kitchen
Some of my Instagram followers (follow me if you aren’t already) wanted the recipe to the Spicy Prawn & Tomato Sauté curry I cooked yesterday, so here it is! Often the type of pot/pan we choose to cook a dish in determines what the finished texture will be like. While I do cook prawns as a curry in a pot with lots of sauce/gravy, I often cook my prawn dishes uncovered in a frying pan which results in a lovely sautéed dish of a much drier consistency. This dish takes all of 8 – 10 minutes to cook from start to finish which is great considering how tasty it is! Juicy and plump prawns, yum!
Serves – 3-5
You will need: for Spicy Prawn & Tomato Sauté
250 – 300g prawns, peeled and veined
1 small onion
oil
salt (approx 1 tsp or to your taste)
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp mixed curry powder
1/2 tsp turmeric powder
1/2 scotch bonnet pepper (only add this if you like it spicy!)
2 small cloves garlic crushed
1 tomato diced into large chunks
1 spring onion sliced
chopped coriander (optional)
Method:
1. Peel and devein your prawns (if you haven’t already done so), wash clean and leave in cold water.
2. Finely slice 1 small onion.
3. Heat a good amount of oil in a shallow frying pan and add the sliced onion with 1 tsp salt. Allow to fry uncovered for a few mins.
4. Add the spices; 1 tsp chilli powder, 1 tsp coriander powder, 1/2 tsp mixed curry powder and 1/2 tsp turmeric powder. Fry uncovered for several minutes.
5. Add 2 cloves of crushed garlic and 1/2 Scotch Bonnet pepper and fry for a couple of minutes to remove rawness and release the heat from the pepper.
6. Next add the prawns and tomatoes together. Do NOT cover the pan, allow the ingredients to cook over a medium flame till the prawns turn from pink to white and are cooked through. You will see the prawns release some fluid which will soften the tomatoes. Once the prawns are cooked the dish is done.
7. Scatter the sliced spring onion on top and remove from heat.
8. (Optional) Garnish the prawns with some chopped coriander.
9. Enjoy your spicy hot prawns with plain basmati or even a roti!
Bon Appétit!!
- 250 - 300g prawns, peeled and veined
- 1 small onion
- oil
- salt (approx 1 tsp or to your taste)
- 1 tsp chilli powder
- 1 tsp coriander powder
- ½ tsp mixed curry powder
- ½ tsp turmeric powder
- ½ scotch bonnet pepper (only add this if you like it spicy!)
- 2 small cloves garlic crushed
- 1 tomato diced into large chunks
- 1 spring onion sliced
- chopped coriander (optional)
- Peel and devein your prawns (if you haven't already done so), wash clean and leave in cold water.
- Finely slice 1 small onion.
- Heat a good amount of oil in a shallow frying pan and add the sliced onion with 1 tsp salt. Allow to fry uncovered for a few mins.
- Add the spices; 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp mixed curry powder and ½ tsp turmeric powder. Fry uncovered for several minutes.
- Add 2 cloves of crushed garlic and ½ Scotch Bonnet pepper and fry for a couple of minutes to remove rawness and release the heat from the pepper.
- Next add the prawns and tomatoes together. Do NOT cover the pan, allow the ingredients to cook over a medium flame till the prawns turn from pink to white and are cooked through. You will see the prawns release some fluid which will soften the tomatoes. Once the prawns are cooked the dish is done.
- Scatter the sliced spring onion on top and remove from heat.
- (Optional) Garnish the prawns with some chopped coriander.
- Enjoy your spicy hot prawns with plain basmati or even a roti!
If you like the recipe please share with friends and family, also follow me on Facebook and Instagram. Questions? Leave a comment below or message me on Facebook.
halima khatun
love everything about ur blog and ur insta page! but can I ask which brand of curry powder u use? thanks
afelia’s kitchen
Hi I use a variety, the one I’m currently using is TRS Mild Madras Curry powder but I also love using Rajah Mixed Curry Powder and Bolsts Mild Curry Powder.
Ruma Rehman
Hi sis, I’ve followed a few of your recipes and they turn out delicious, so thank you for sharing them. I was wondering if there were any plans to share a chicken curry with lots of grave recipe and prawn curry with gravy recipe as I seem to struggle with these 🙁 I’d love to follow your recipe on it! Xx
afelia’s kitchen
Hi, thanks for trying out the recipes and enjoying them, your feedback is always appreciated. I plan to upload these recipes after Ramadan, sign up to the newsletter to be notified when they are posted. 🙂 x
Sabina
Hey sis im bk lol, i think there will be lots of feedbk comments left from me on all ur blog posts ?lol as i’m always trying out recipies from this blog but its only cos they r so simple and easy to follow. ? I recommend everyone to read this blog and give her posts a go ul def not regret it!
afelia’s kitchen
Haha, your feedback is always welcome and I look forward to more on some of the other recipes. Thank you! 🙂