Curried Prawn Penne


  • 1kg prawns, shelled and de-veined
  • 60ml olive oil
  • 1 large onion, chopped
  • 5ml ajwain or carom seeds
  • 7ml coarse salt
  • 4 cloves of garlic, light crushed
  • 15ml red chilli powder
  • 2 x 400g tins diced tomatoes
  • 5ml roasted ground cumin
  • 10ml roasted ground coriander
  • Pinch of turmeric
  • 80ml fresh cream
  • 100ml boiling water, optional
  • 500g cooked penne or pasta of your choice
  • Fresh coriander, garnish

Here’s how:

  1. Heat a 30cm pot.
  2. Add the olive oil and heat on medium heat.
  3. Add the onion and ajwain.
  4. Add the salt and sauté until the onions are light golden brown.
  5. Add the lightly crushed garlic and sauté for a few seconds.
  6. Spoon the red chilli into the pot and stir well.
  7. Pour the diced tomatoes into the cooked onion and chilli.
  8. Add the ground cumin, coriander and turmeric and simmer until the sauce thickens.
  9. Pour the cream into the sauce and add the prawns.
  10. Add the boiling water if necessary.
  11. Bring the sauce to the boil and once the prawn tails start to curl, add the cooked pasta.
  12. Garnish with fresh coriander.