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This recipe is classed as easy

Rating 2.96 / 5 (83 votes)

Prep time:
20 min
Cook time:
45 min

This classic spiced Indian curry by Real Food cook Jonny Thompson is served with cooling cucumber raita and a juicy tomato salad


1. For the prawn curry: pour the oil into a large frying pan or wok and place over a low to medium heat. Add the cumin seeds.

2. Meanwhile, place the onions, garlic, ginger and chillies into a food processor and blend to a fine paste. When the cumin seeds start to sizzle and release their aroma, add the paste to the oil.

3. Fry for 2-3 minutes, or until the paste is fragrant and golden-brown. Add a third of the chopped tomatoes, crushing any large pieces of tomato with the back of a wooden spoon.

4. Add the turmeric, garam masala, chilli powder, salt, ground coriander, ground cumin and vinegar to pan and stir well. Fry until you have a thick paste. Add the prawns to cook for a few minutes.

5. Add the water to the curry and simmer for 10-15 minutes, stirring occasionally. If the curry begins to look too dry, add a splash of water. Stir through the chopped coriander just before serving. Meanwhile, cook the rice.

6. For the rice: wash the rice and drain before placing into a pan with the water. Bring to the boil and cook for 10-15 minutes, or until the rice is al dente. Drain the rice and fluff up the grains with a fork.

7. For the cucumber raita: grate the cucumber into a bowl, then add the yogurt and mix well. Add a splash of water if the mixture is too thick. Season with salt to taste, then sprinkle with garam masala to garnish.

8. For the tomato salad: thinly slice the tomatoes, onions and chillies and toss together in a bowl with some salt. Stir through the chopped coriander.

9. Spoon the rice and prawn curry onto plates, and serve the tomato salad and raita in small bowls alongside.

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