Prawn, Pea & Tomato Curry Recipe

Introduction

This prawn, pea, and tomato curry is a vibrant and flavorful dish that’s perfect for a weeknight dinner. With a rich tomato base and fragrant spices, it comes together quickly and pairs beautifully with basmati rice or chapatis.

Ingredients

• 1 tbsp vegetable oil
• 2 onions, halved, each cut into 6 wedges
• 6 ripe tomatoes, each cut into 8 wedges
• Large knob of fresh root ginger, chopped
• 6 garlic cloves, roughly chopped
• 3 tbsp curry paste (we used Patak’s tikka masala paste)
• 400g shelled raw king prawns
• 250g frozen peas
• Small bunch coriander, leaves chopped
• Basmati rice or chapatis, to serve

Instructions

1. Step 1: Heat the vegetable oil in a frying pan over medium heat. Add the onion wedges and fry until soft and starting to brown, about 5 minutes.
2. Step 2: While the onions cook, reserve 8 tomato wedges and place the rest in a food processor with the chopped ginger and garlic. Blend to a rough paste.
3. Step 3: Add the curry paste to the pan and cook for 30 seconds to release the flavors.
4. Step 4: Stir in the tomato paste and the reserved tomato wedges. Increase the heat to high and let the mixture bubble for 5 minutes, stirring frequently to prevent the sauce from sticking.
5. Step 5: Add the prawns and frozen peas to the pan. Simmer gently until the prawns turn pink and are cooked through.
6. Step 6: Scatter chopped coriander over the curry and serve immediately with basmati rice or warm chapatis.

Tips & Variations

• If you prefer using a slow cooker, blend the oil, ginger, garlic, curry paste, and all but 8 tomato wedges into a paste. Pour into the slow cooker, add the onions, cover, and cook on High for 3 hours. Then stir in the remaining tomato wedges, prawns, and peas, cover again, and cook for another 30 minutes to 1 hour until the prawns are cooked.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in a microwave until piping hot. Avoid overcooking when reheating to keep the prawns tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of seafood?

Yes, you can substitute prawns with shrimp, scallops, or firm white fish, adjusting cooking time as needed to avoid overcooking.

Is it possible to make this dish vegetarian?

Absolutely. Replace the prawns with extra vegetables like cauliflower florets or chickpeas, and use a vegetable-based curry paste for a vegetarian-friendly option.

Prawn, Pea & Tomato Curry Recipe

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★★★★★

4.6 from 71 reviews

• Author: Ben
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This vibrant prawn, pea, and tomato curry combines tender king prawns with sweet peas and ripe tomatoes in a fragrant tikka masala curry sauce. Perfectly balanced with fresh ginger, garlic, and coriander, this curry is quick to prepare on the stovetop and served best with basmati rice or chapatis for a delicious, wholesome meal.

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Ingredients

Scale 1x2x3x

Curry Base

• 1 tbsp vegetable oil
• 2 onions, halved, each cut into 6 wedges
• 6 ripe tomatoes, each cut into 8 wedges
• Large knob of fresh root ginger, chopped (about 2 inches)
• 6 garlic cloves, roughly chopped
• 3 tbsp curry paste (Patak’s tikka masala paste recommended)

Proteins and Vegetables

• 400g shelled raw king prawns
• 250g frozen peas

Garnish and Accompaniments

• Small bunch coriander, leaves chopped
• Basmati rice or chapatis, to serve

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Instructions

1. Prepare the Aromatics: Heat the vegetable oil in a frying pan over medium heat. Add the onion wedges and fry them for about 5 minutes until they are soft and just starting to brown, stirring occasionally to prevent sticking.
2. Process Tomato Mixture: While the onions cook, reserve 8 tomato wedges aside. Place the remaining tomato wedges along with the chopped ginger and garlic into a food processor and blend to create a coarse tomato paste.
3. Add Curry Paste and Tomato Mixture: Add the curry paste to the pan with the onions and stir fry for 30 seconds to release the aromas. Then stir in the blended tomato mixture along with the reserved tomato wedges.
4. Simmer the Sauce: Increase the heat to high and cook the mixture for about 5 minutes. Stir frequently to prevent the sauce from catching on the bottom of the pan and allow it to bubble and thicken slightly.
5. Add Prawns and Peas: Mix in the shelled raw king prawns and frozen peas. Reduce heat slightly to let the curry gently simmer until the prawns turn pink and are cooked through, approximately 4-6 minutes.
6. Finish and Serve: Sprinkle the chopped coriander leaves over the curry. Serve hot accompanied by freshly cooked basmati rice or warm chapatis to soak up the flavorful sauce.

Notes

• This curry can be adapted for slow cooker use by blending most ingredients and simmering on high for 3 hours before adding prawns and peas for a further 30-60 minutes.
• For extra spice, add a pinch of chili powder or fresh chopped chilies when frying the onions.
• Using fresh tomatoes in season provides the best flavor; canned can be an alternative but alters texture slightly.
• Make sure prawns are cooked thoroughly until opaque and pink before serving to ensure safety and best texture.
• This recipe pairs beautifully with cooling raita or plain yogurt on the side.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: prawn curry, tikka masala, seafood curry, Indian curry, easy weeknight dinner, prawn recipes, tomato curry, peas curry