Fast, fiery and full of fresh flavour, this prawn and tomato curry is ideal when you want something exciting on the table without spending all evening in the kitchen. Juicy king prawns cook in a bright tomato sauce, while lime and coriander keep the finished dish lively and fresh.

🔥 Spice & Dipity Hot Madras Curry Powder gives the sauce its bold heat and aromatic depth, while the natural sweetness of the tomatoes balances the chilli beautifully. Ready in well under half an hour, it is a cracking midweek curry with basmati rice, chapatis and a cooling cucumber salad.

🧾 Ingredients

• 350g raw king prawns
• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 1 1/2 tbsp Hot Madras Curry Powder
• 400g chopped tomatoes
• 100ml water
• 1 tsp honey or brown sugar
• Juice of 1/2 lime
• Fresh coriander, to serve

👩‍🍳 Instructions

1. Heat the oil and soften the onion for 5 minutes.
2. Add the garlic and Hot Madras Curry Powder and cook for 30 seconds.
3. Stir in the tomatoes, water and honey, then simmer for 10 minutes.
4. Add the prawns and cook for 3-4 minutes until pink and cooked through.
5. Finish with lime juice and coriander.

⏱️ Timings

Prep: 10 minutes | Cook: 18 minutes | Serves: 4

🍽️ Serving Suggestions

Serve with basmati rice or warm chapatis and a simple cucumber salad.

✨ Why This Recipe Works

The bright tomato-and-lime sauce balances the blend's heat, while prawns cook quickly enough to make this a useful midweek curry.

⚠️ Allergy Notes

Contains crustaceans. Hot Madras Curry Powder contains mustard seed and celery.

🌶️ Try It With

Try Hot Curry Powder, Vindaloo Masala, Garam Masala or Medium Curry Powder.

🍽️ More Recipes Using Hot Madras Curry Powder

Chicken & Coconut Curry · Beef & Potato Curry · Red Lentil & Spinach Dal · Aubergine & Chickpea Traybake · Paneer & Pepper Rice Bowls

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