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Serves
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Ingredients
  • 300 g large raw prawns
  • 1 tbsp oil, I used sunflower
  • 1 onion, sliced
  • 2 large garlic cloves, grated
  • 2 ″ chunk of ginger, grated and chopped
  • 2 red birds eye chillies, chopped
  • 1 cardamon pods, seeds only
  • 1 tsp mustard seeds
  • 2 tbsps coriander powder
  • 1 tbsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp tamarind paste
  • 2 tbsps tomato puree
  • 400 ml tin of chopped tomatoes
  • 2 tbsps lemon juice
  • bunch of fresh coriander, chopped
  • lemon zest for decoration
Easy Prawn Curry Easy Prawn Curry
Easy Prawn Curry
Prep 20 minutes
Total 20 minutes
  • I blended up a quick paste as I can’t eat whole seeds, this is not necessary you can just throw in the spices whole, my method was to blend the cardamon, mustard seeds, coriander, cumin, turmeric, tamarind and tomato puree with a little oil or water into a paste.
  • Heat the oil and fry the onions until soft, add the garlic, ginger and chillies and cook for 1 minute before adding the paste. If you are not making a paste, add the mustard seeds first let them cook for 30 seconds before adding the rest of the spices.
  • Cook for around 3 minutes then add the tin of tomatoes. Fill the tin with water and pour in.
  • Add the lemon juice, half of the chopped coriander and season well with salt and pepper. Let this cook for a few minutes more.
  • Add the prawns. Cook for around 5-8 minutes depending on the size of the prawns.
  • Serve with a sprinkle of the remaining coriander and the lemon zest.
  • Serve with rice and breads.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Easy Prawn Curry
favorite
print
rate
Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 300 g large raw prawns
  • 1 tbsp oil, I used sunflower
  • 1 onion, sliced
  • 2 large garlic cloves, grated
  • 2 ″ chunk of ginger, grated and chopped
  • 2 red birds eye chillies, chopped
  • 1 cardamon pods, seeds only
  • 1 tsp mustard seeds
  • 2 tbsps coriander powder
  • 1 tbsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp tamarind paste
  • 2 tbsps tomato puree
  • 400 ml tin of chopped tomatoes
  • 2 tbsps lemon juice
  • bunch of fresh coriander, chopped
  • lemon zest for decoration

  • I blended up a quick paste as I can’t eat whole seeds, this is not necessary you can just throw in the spices whole, my method was to blend the cardamon, mustard seeds, coriander, cumin, turmeric, tamarind and tomato puree with a little oil or water into a paste.
  • Heat the oil and fry the onions until soft, add the garlic, ginger and chillies and cook for 1 minute before adding the paste. If you are not making a paste, add the mustard seeds first let them cook for 30 seconds before adding the rest of the spices.
  • Cook for around 3 minutes then add the tin of tomatoes. Fill the tin with water and pour in.
  • Add the lemon juice, half of the chopped coriander and season well with salt and pepper. Let this cook for a few minutes more.
  • Add the prawns. Cook for around 5-8 minutes depending on the size of the prawns.
  • Serve with a sprinkle of the remaining coriander and the lemon zest.
  • Serve with rice and breads.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com