I work at ...


We are tailoring content specific to your business.

Login and use our food cost calculator right away

Calculate your foodcost easily
Save your recipe calculations and use them on the go Calculate the cost of this recipe



Prawn Curry

  • 150ml Grapeseed Oil
  • Onions 278.0 g
  • Green chillies (chopped) 2.0 pc
  • 10 Curry Leaves
  • Cumin seeds 10.0 g
  • mustard seeds 5.0 g
  • Garlic, crushed 25.0 g
  • Ginger, Grated 13.0 g
  • 10g Chilli Powder
  • Coriander (ground) 10.0 g
  • 16 Large Prawns (Head Deveined, And Shells Attached)
  • Lime juice 50.0 ml
  • Fresh lemon juice 25.0 ml
  • Sugar, Brown 25.0 ml
  • Tomatoes 79.0 g
  • Coriander, fresh, chopped for garnish 6.0 g

A recipe inspired by his mother's prawn curry, Chef Dion shares a recipe that is close to his heart. A prawn curry with a delicious aromatic fragrance  of Indian spices that fills the kitchen!



  1. Prawn Curry

    • In a large pan add the oil and onions. Simmer on a low heat for 10 minutes until the onions are translucent.
    • Add the chilli and curry leaves, and simmer for 5 minutes.
    • Stir in the cumin and black mustard seeds and allow to temper for 5 minutes.
      Now add the garlic, ginger, turmeric, chilli powder, coriander and cumin. Gently stir occasionally for 15 minutes on a low heat until all the spices are cooked out.
    • Add the prawns and mix well with all the flavours in the pan, be sure to coat all the prawns.
    • Combine the lime and lemon juice with the sugar and grated tomatoes.
      Add to the pot and bring to a medium heat. Deglaze the bottom of the pot and lift up all the flavour from the bottom of the pot.
      Allow to cook for 10 minutes maximum.
    • Remove from the heat, adjust seasoning and add the fresh coriander.
      Allow the curry to rest for 2 hours before eating – this helps the flavours to marry.
  2. Serving Suggestion

    • Best served with plain, steamed basmati rice or freshly baked naan bread.