Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Kadahi Jinga - West Coast Prawns

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Kadahi Jinga - West Coast Prawns

    This easy tomato-based prawn dish is rich with spicy and sour flavours, and perfect for a speedy midweek supper. Serve with boiled rice, chapatis and Waitrose Ringna Bateta, Waitrose Bhindi Bateta and Phul Gobi Vatana.

    Serves: 3 - 4


    • 3tbsp Waitrose Vegetable Oil
    • 1/4tsp turmeric
    • 1tsp cumin seeds
    • 2 small red chillies, deseeded and chopped
    • 1 onion, finely chopped
    • 6 tomatoes, diced
    • 3tbsp Veeraswami Gujarat Masala Curry Paste
    • 1/2tsp ground cumin
    • Salt and freshly ground black pepper
    • 350g shelled raw tiger prawns
    • Pack coriander leaves, finely chopped, to garnish


    1. Heat the oil in a frying pan, add the turmeric, cumin seeds and chillies, and fry briefly to release the flavours, then add the onion and sauté for 10 minutes until softened.
    2. Stir in the tomatoes and curry paste, then simmer for 5 minutes, or until the tomatoes have cooked down to a thick sauce. Stir in the ground cumin and season.
    3. Add the prawns and cook for a few minutes until they turn pink. Check seasoning and garnish with coriander.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars