Tomato Prawn Curry

Tomato Prawn Curry


  • 1/4 kg uncooked shelled prawns
  • 20 dried kashmiri chillies
  • 10 peppercorns
  • 1 tblsp corriander seeds
  • 1 tsp cummin seeds
  • 25 tomatoes, peeled and chopped
  • milk from 1/2 a coconut
  • 2 onions, sliced
  • 6 cloves garlic, chopped
  • 1 inch piece ginger, chopped
  • 4 green chillies
  • a few curry leaves
  • handful of freah corriander leaves
  • salt and pepper to taste


Grind the chillies, corriander, cummin and peppercorns. Fry the onions, garlic and ginger until the onions have browned. Add the masala, fry for a minute then add the tomatoes and curry leaves and green chillies. Cook for a minute or so and then add the prawns and coconut milk and fresh corriander. Cook on a low heat until sauce has thickened.

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