Description
A vibrant and flavorful prawn, pea, and tomato curry made with aromatic spices, fresh ginger, and garlic, simmered to perfection and served with basmati rice or chapatis. This quick and easy stovetop curry combines the sweetness of peas and tomatoes with succulent prawns for a delicious and hearty meal.
Ingredients
Scale
For the Curry
- 1 tbsp vegetable oil
- 2 onions, halved and each cut into 6 wedges
- 6 ripe tomatoes, each cut into 8 wedges
- Large knob of fresh root ginger, chopped
- 6 garlic cloves, roughly chopped
- 3 tbsp curry paste (Patak’s tikka masala paste recommended)
- 400g shelled raw king prawns
- 250g frozen peas
- Small bunch coriander, leaves chopped
To Serve
- Basmati rice or chapatis
Instructions
- Prepare the Ingredients: Halve 2 onions and cut each half into 6 wedges. Cut 6 ripe tomatoes into wedges, reserving 8 wedges for later. Roughly chop a large knob of fresh root ginger and 6 garlic cloves.
- Fry the Onions: Heat 1 tbsp vegetable oil in a frying pan over medium heat. Add the onion wedges and cook for about 5 minutes until they soften and just start to brown.
- Make the Tomato-Ginger-Garlic Paste: While the onions cook, place the majority of the tomatoes (all except 8 wedges), ginger, and garlic in a food processor. Blend to form a smooth paste.
- Add Curry Paste and Tomato Mix: Stir 3 tbsp of curry paste into the pan and cook for 30 seconds to release the aromas. Then add the blended tomato mixture along with the reserved 8 tomato wedges. Increase the heat to high and bubble the sauce for 5 minutes, stirring regularly to prevent sticking.
- Cook the Prawns and Peas: Add 400g of shelled raw king prawns and 250g frozen peas to the pan. Reduce heat to a simmer and cook until the prawns turn pink and are cooked through, about 3-5 minutes.
- Finish and Serve: Scatter chopped coriander leaves over the curry and serve hot with basmati rice or chapatis.
Notes
- For a slow cooker version, blend the oil, ginger, garlic, curry paste, and all but 8 tomato wedges into a paste and add to the slow cooker with onions. Cook on High for 3 hours, then add reserved tomatoes, prawns, and peas and cook for another 30 minutes to 1 hour until prawns are cooked.
- Use quality curry paste for the best flavor.
- Adjust the cooking time of prawns carefully, as overcooked prawns can become rubbery.
- This dish pairs well with basmati rice or Indian breads like chapatis.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: prawn curry, pea curry, tomato curry, Indian prawn recipe, tikka masala curry, quick prawn curry, seafood curry
