Easy prawn curry
Waitrose and Partners

Easy prawn curry

A simple curry, put together in moments. All you need on the side is some simple fluffy rice.

2 out of 5 stars(1) Rate this recipe
HealthyHigh protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

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  • 1 tbsp Vegetable oil
  • 2 small onions, thinly sliced
  • 4 clove/s garlic, crushed
  • 3 cm piece ginger, finely grated
  • 1 fish stock cube, crumbled
  • 800g loose Essential Large Potatoes, peeled and cut into small chunks
  • 1 loose Essential Carrot, thinly sliced
  • 2 tsp Cooks’ Ingredients Mild Curry Powder
  • 250g pack frozen Essential Raw King Prawns, thawed
  • 1/2 x 25g pack coriander, chopped


  1. Heat the oil in a saucepan and fry the onions for 5 minutes to soften. Lift out 1/3 to a plate and fry the remainder for 4-5 minutes more, until deep golden. Transfer to the plate, keeping them separate.

  2. Add the garlic, ginger, stock cube, potatoes, carrot, curry powder, 500ml water and a little salt to the pan with the paler onions. Heat until simmering. Cover and cook gently for 15-20 minutes, until the potatoes are completely tender. Mash a couple of pieces of potato to help thicken the sauce.

  3. Add the prawns and most of the coriander to the pan and cook for 3-5 minutes, until the prawns are pink, opaque and all cooked through. Transfer to shallow bowls and serve, scattered with the remaining coriander and the fried onion.

Cook’s tip

This mild curry powder is perfect for when you want a gentler but spicy flavour that doesn’t overpower ingredients such as fish and shellfish. There are also medium and hot blend curry powders that are perfect with red meats, chicken and vegetables.


Typical values per serving when made using specific products in recipe


1,590kJ/ 377kcals



Saturated Fat












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2 out of 5 stars1 rating