Butter Prawn Curry

  • Serves: 6
  • Prep time: 50 mins


  • 50g of veggie or light olive oil
  • 2 medium sized onions
  • 5 cloves garlic
  • Brown mustard seeds
  • Fenugreek seeds
  • 5 cloves
  • 5 cardamom pods
  • 1 cinnamon stick
  • 5 x kaffir lime leaves
  • Butter curry mix
  • 200ml red wine
  • 400ml passata
  • 300g coconut cream
  • 150ml thickened cream
  • 1.5 kg of raw prawns
  • Coriander to garnish
  • Salt to taste
  • Brown (or raw) sugar to taste
  • Naan or roti to serve on the side


Step 1

Throw in some finely chopped onions with some veggie or light olive oil into a large frying pan to sauté – low to medium heat.

Step 2

When translucent, throw in about 5 crushed cardamom pods, 5 cloves, half a teaspoon of brown mustard seeds, half a teaspoon of fenugreek seeds, 1 cinnamon stick and some crushed garlic. Stir until the smells start filling the kitchen.

Step 3

Add the butter curry mix and stir fully in. For the butter curry mix, you can use a good pre-mixed curry powder such as Spice of India which is a good brand and readily available from supermarkets or you can make it from scratch mixing in each spice in the blend.

Step 4

A few minutes later pour in about 400ml of tomato passata. Stir all the contents in the pan until dehydrated.

Step 5

Then throw in a mix of red wine and water, then rehydrate again.

Step 6

Put on low heat, add in about 300ml of coconut cream followed by 150ml of thickened cream. Stir in evenly and briskly until perfectly melded to avoid any curdling.

Step 7

Cut each of the kaffir lime leaves into 4 or 5 long strands, and then gently stir all the strands into the curry.

Step 8

Add brown sugar and salt to taste.

Step 9

Finally, add in the raw prawns and cook on low heat for about 20-30 minutes until the prawns are cooked through but still juicy.

Step 10

Adjust again for sugar and salt and stir fully in.

Step 11

Serve on a bed of basmati rice, garnished with coriander, with some naan or roti on the side.