Quick & Creamy Prawn Curry

Mark Hughes BBQ, Leftovers, Light Lunches, Main Courses, Rubs, Spice, Tips 0 Comments

You’ll know by now that we’re a fan of simple so long as there’s massive flavour!  Sometimes we’re in the mood for spending an hour or two cooking up a great curry, roasting & grinding the individual spices & layering the flavours, really taking our time – but, hey, it’s (usually) the weekend though, right? Mostly though we just don’t have the time but still want huge flavour with no real effort which is where our Tandoori Rub comes in! Rich, spicy, citrusy & earthy – it makes a perfect base for dry curries – or add a bit more yoghurt for a creamier curry.

You could use almost anything: mixed roast vegetables, chicken, lamb or fish – we used prawns this time as we wanted a lighter meal. This is also a great dish to make for the BBQ too – instead of cooking in a pan, simply take out the prawns from the bowl and put on a hit BBQ grill. This is an incredibly versatile marinade so if you want to try fish, mackerel is fantastic as it can really take on a huge amount of flavour without overpowering the fish itself. It works brilliantly well with lamb chops too & gives you the most amazing ‘lollipops’! Or why not tip a tin of drained chickpeas into a roasting tray and add a pinch of Tandoori Rub – give it a shake & pop it in a low oven for 10 minutes or so until the chickpeas are dry roasted! This moorish snack is a great substitute for peanuts!

This is so easy it’s almost an insult to call it a recipe, but give it a go and you’ll get huge flavour in no time at all!

Ingredients (serves 2)

  • 300g raw prawns
  • 2 tsp Tandoori Rub 
  • splash of oil
  • squeeze of lemon juice (I always have a bottle in the fridge as I don’t alway have fresh lemons)
  • natural yoghurt – about 200-300ml, depending on if you like it saucy or dry
  • chopped coriander, to taste


  1. add 2 tsp of Tandoori Rub to a bowl with the oil, lemon juice & yoghurt & mix into a marinade
  2. add the prawns & mix well, cover & leave in the fridge for 2-3 hours (overnight is even better); remember to take out 30 mins before you cook them
  3. FOR CURRY prawns: spoon most of the marinade into a non-stick pan & heat until it bubbles (loosen with a touch of water if needed), add the prawns & leave for literally 1-2 minutes, then flip them over & leave for another 1-2 minutes (yes, they cook that fast!)
  4. FOR DRY/BBQ prawns: heat a non-stick pan/BBQ griddle until very hot, add the prawns & cook for 1 minute, flip over & cook for another minute
  5. tip into a warm bowl, add the chopped coriander & serve with pilau rice, or whatever you fancy

We’ll update this with a new picture as soon as we make it again – it was so good we wolfed it before remembering to take pics!


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