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Firecracker prawn curry

  • Author: Pip Payne
  • Total Time: 27 minutes
  • Yield: 4 1x


A delicious and spicy prawn curry



  • 500 g peeled prawns (I use the little frozen ones)
  • 1 teaspoon sweetener
  • 4 dried red chillies (or 4 tsp dried chilli flakes)
  • 1/4 tsp fenugreek seeds
  • 1/4 tsp mustard seeds
  • 6 cloves garlic (finely chopped)
  • 2 onions sliced
  • 1/2 tsp ground cumin
  • 6 green chillies (deseeded and chopped)
  • 1 tin chopped tomatoes
  • 1/2 tsp ground turmeric
  • 1 tsp very finely chopped ginger
  • 1 tsp crushed garlic
  • Juice of 1 lime
  • Low calorie cooking spray


  2. Mix the turmeric, ginger, garlic and lime juice together in a bowl, season with salt. Mix in the prawns, cover with clingfilm and pop in the fridge for at least one hour.
  3. Spray a large frying pan with low calorie cooking spray, add the red chillies, fenugreek seeds, mustard seeds and garlic and stir fry for a minute.
  4. Add the onions, and stir fry for 5-7 minutes (you may need to add more frylight). Don’t allow the seeds to burn- if the mixture seems to dry and is burning add a tbsp water.
  5. Add the ground cumin to the pan and stir, then add the marinated prawns and stir fry for about 2 minutes. Add the green chillies and mix well.
  6. Reduce the heat to low, add the tinned tomatoes and sweetener and simmer for about 15 minutes


Serve with some wedges of lime and coriander. If you don’t mind having a few syns then use oil to cook the spices and onions.

  • Prep Time: 5 minutes
  • Cook Time: 22 minutes