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Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet



Total time

32 minutes




  • 2 onions (sliced)
  • fresh root ginger (thumb-size piece, shredded)
  • 4 garlic cloves (crushed)
  • 2 tbsp sunflower oil
  • ½ tsp Turmeric
  • 1 tbsp ground coriander
  • 400 ml can chopped tomatoes in rich juice
  • 100 g creamed coconut (chopped)
  • 1 tbsp Mango chutney
  • 1 green chilli (halved, deseeded and sliced at an angle)
  • 200 g raw peeled prawn (large, thawed if frozen, drained)
  • handful coriander (chopped)
  • 1 lemon (juice)
  • 1 green pepper (large, quartered, deseeded and sliced at an angle)


  1. Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
  2. Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
  3. Stir in the prawns and cook for a few mins more until they turn pink – take care not to overcook them or they’ll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.
  4. View the recipe instructions at BBC Good Food

Contains allergens
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