STREAMING NOW: Tia Mowry At Home

Green Prawn Curry

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A recipe by chef Cyrus Todiwala, from a television programme called Saturday kitchen. This was served with cumin pilau rice.”

Ingredients Nutrition


  1. Heat a heavy-bottomed casserole, and add oil, when hot add the cardamom, cloves and cassia bark.
  2. Cook for one minute on medium heat.
  3. Add the sliced onions and cook for 3-4 minutes, or until translucent, make sure the onion does not brown.
  4. Add the garlic, ginger and green chillies, and cook for 4-5 minutes.
  5. Mix the turmeric, ground cumin and ground coriander with the water to make a paste, and add to the pot.
  6. Place the coconut milk, ground almonds and cashew nuts into a food processor and blend until you have a smooth paste, add a little water if required to give it a single cream consistency.
  7. As soon as the liquid has reduced down in the pot, add the coconut milk mixture and stir continuously for 1-2 minutes, add the curry leaves, and bring to the boil, stirring slowly.
  8. Add salt, to taste, and simmer for 1-2 minutes, then add the prawns, continue to cook for a further 1-2 minutes, before removing the saucepan from the heat.
  9. Sit for 5-6 minutes, while the latent heat of the curry cooks prawns.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a