Prawn Curry


About this Recipe

A traditional South African red curry recipe with prawns, loads of garlic, and garam masala spice.

Originally by Megan Taylor
Prawn Curry
Parsley, Bayleef, Thyme for boeuf bourguigon


  • 1.5 kg prawns peeled with tail shell on
  • 5 large onions fine dice
  • 7 to 8 large tomatoes fine dice
  • 200 ml sunflower oil
  • 6 to 10 cloves fresh garlic crushed with salt
  • 3 large green chillis
  • 100 ml’s curry powder Osman’s medium
  • Water
  • 1 tsp Salt
  • About 30 baby brinjals cut in half
  • Dunia
  • 1 tsp garamasala
  • 1 bunch chopped Dhania (Corriander)

Step by Step Instructions

Fry onions in oil till golden brown

Add curry powder and cook in (2 min)

Add tomatoes, garlic and half of the bringals

Add water only to stop sticking and cook down till all ingredients are reduced (use masher to speed up)

Add water sparingly to stop sticking

When brinjals have “dissolved” approx 2 hours add prawns and balance of brinjals

Add garamasala and handful chopped dhania (corriander) and leave to cool

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