Lightly Spiced Prawns in Gravy

I have always enjoyed the cute names Jamie Oliver has for his dishes so when I was thinking of a way to describe this light curry, I decided to be a little less formal and more descriptive.  Unlike most Indian Prawn Curries, which are dark in colour and have this thick spice paste sticking to it, this one is light and flavourful and it does not cause heart burn. I may be of Indian origin but I can’t eat too much spice and I am sure there are others like me out there who want their Indian fix without the heartburn.


I have to be honest and give credit where it is due. This is another one of my mother’s recipes. Although she is now a vegetarian, she can recite her well memorised recipes and I almost can’t write as fast as she can dictate.

Her Prawn Curry does include a good amount of spices but she she reduces that with sweet potatoes and carrots (and peas if you like).

It’s really good, so try it and let me know how it works for your palette.

(aka Prawn Curry)

2 cups Prawns – shelled and deveined
2Carrots – cubed
2 Sweet Potatoes – cubed
2 Potatoes – cubed

Spice Paste
3 Red Onions
4 cloves Garlic
1 Green Chilli
a few sprigs of coriander

1 large Tomato – pureed in the blender or you can use pureed tomato.
1 teaspoon yellow mustard seeds
6 curry leaves
1 teaspoon turmeric powder
2 teaspoons cumin powder
1 teaspoon coriander powder
1 teaspoon tamarind paste
2 teaspoons chilli powder
1 teaspoon garam masala

In a blender or food processor, blend all the ingredients for the spice paste including the oil.

In a sautepan, heat some oil. Add in the mustard seeds and curry leaves.
Then add and cook the spice paste on a low flame,  allowing the onions to cook and the paste to become fragrant. To ensure that it is cooked through, wait until the oil separates from the paste.
At this point, add in turmeric, cumin powder, coriander powder and chilli powder. Allow to cook for a minute.

Now add in the pureed tomato. Toss for a minute to combine the tomato with the paste, then add the potatoes, sweet potatoes and carrots.
Allow to cook until approximately half done. This basically means you can break the potato with your spatula but with slight pressure. Then add the prawns and cook for 2-3 minutes. Add in 1.5 cups of water and allow to simmer until completely cooked.

Once done, add in the tamarind paste (If you are using canned pureed tomatoes, please omit the tamarind paste because it will add unnecessary sourness to the dish)
Also add in the garam masala.

Garnish with chopped coriander and serve with steamed rice (or briyani or naan) and papadum.




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