Prawn, Ginger and Onion Curry

4 - 6



  • 5 cloves garlic
  • 3 green chillies, deseeded
  • 1 tsp cumin seeds
  • 2 medium onions, peeled
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp chilli powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1 cup chopped tomatoes, fresh or canned
  • 1 Tbsp tamarind concentrate
  • 1 Tbsp fresh grated ginger
  • 1/2 tsp salt
  • 1/4 cup water
  • 8 curry leaves (optional)
  • 450g shelled, uncooked prawns (fresh or frozen)


Grind garlic, chillies and cumin seeds to a paste using either a mortar and pestle, spice grinder or food processor.

Halve onions lengthwise from top to bottom, then cut into thin slices, also from top to bottom in the same direction as the lines (as opposed to across). This technique enables them to cook faster. Heat the oil in a pan and fry the sliced onions until they are a deep golden. Add the garlic-chilli paste and fry for 1 - 2 min.

Add the dry spices to the onions and cook for 2-3 min until fragrant. Add the chopped tomatoes, tamarind, ginger, salt and water. Cook on a rapid simmer for 5 - 7 min until the sauce has reduced and thickened. Add the prawns and curry leaves (if using) and cook until the prawns are cooked through, approx. 3 - 4 minutes (or if 5 - 7 min if frozen).

Serve with papadams, rice and minted lettuce.