Prawn Madras


  • 1kg prawns, shelled and de-veined
  • 45ml sunflower oil
  • 5ml mustard seeds
  • 5ml cumin seeds
  • 1 onion, finely chopped
  • 5ml salt
  • 10ml crushed garlic
  • 10 – 15ml red chilli powder
  • 1 x 400g tin chopped tomatoes
  • 5ml ground cumin
  • 5ml ground coriander
  • 2,5ml garam masala
  • Pinch of turmeric
  • Pinch of sugar, optional
  • 200 – 400ml coconut milk


  1. Heat the sunflower oil in an AMC pot and add the mustard seeds.  
  2. When the seeds pop, add the cumin and wait for them to splutter.  
  3. Stir the chopped onion and salt into the hot oil.  
  4. Sauté until the onion turns golden brown, add the garlic and fry until fragrant.  
  5. Spoon the red chilli into the side of the pan and heat for 3 – 5 seconds.  
  6. Add the chopped tomatoes, ground cumin, coriander, garam masala and turmeric.  
  7. Use the back of a wooden spoon to break down the lumps in the tomatoes and simmer until thick and paste like.  
  8. Add a pinch of sugar if necessary to balance the acidity of the tomatoes.  
  9. Pour the coconut milk into the tomatoes and bring to the boil. 
  10. Place the prawns into the hot sauce and simmer for a minute or two.  
  11. Once the prawns change colour and the tails begin to curl, switch off the heat and garnish with fresh coriander.