Prawn Curry

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AGA Know How By Richard Maggs
AGA Know How By Richard Maggs

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Serves 4

  • 500g (1Ib 2oz) raw prawns

Fpr the Paste:

  • 10g (¼oz) root ginger, roughly chopped
  • 2 cloves of garlic
  • 1 onion, roughly chopped
  • 1 green chilli, deseeded
  • ½ red chilli, deseeded
  • 2 tbsp oil
  • ¼ tsp pepper, freshly ground
  • 1 tsp mustard seeds
  • 2 cloves
  • 4 cardamom pods, crushed
  • 5cm (2 inch) cinnamon stick
  • 1 tsp ground coriander
  • 1 tsp cumin
  • ½ tsp garam masala
  • ½ tsp ginger
  • 350ml (12 fl oz) coconut oil
  • 100ml (3½ fl oz) water
  • 2 bay leaves
  • ½ tsp salt (or to taste)
  • 2 tomatoes, peeled and chopped
  • 1-2 tbsp lemon juice
  • 2 tbsp fresh coriander, finely chopped


Fresh coriander

Place the root ginger, garlic, onion, green and red chillies into a food processor for 30 seconds to form a thick paste. Heat the oil in the buffet pan and add the pepper, mustard seeds, cloves, cardamom pods and cinnamon. Fry for 20-30 seconds and add the ginger paste. Fry for a further 5-7 minutes or until the mixture is soft and caramel in colour.

2, 3 and 4 Oven AGA: Either fry on the Simmering Plate or heat on the Simmering Plate and transfer to the floor of the Roasting Oven for 5-7 minutes.

Remove from the heat and add the cinnamon stick, ground coriander, cumin, garam masala, ginger, coconut milk, water, bay leaves and salt. Return to the Simmering Plate, stirring frequently before adding the tomatoes and cook for a further 2-3 minutes. Gently slide the prawns into the sauce. Cover and place in the Simmering Oven, simmer for 8-10 minutes or until the prawns are pink and cooked.

Before serving, remove the whole spices and bay leaves, stir in the lemon juice and chopped coriander. Garnish with fresh coriander.

Rayburn cooking: Cook on the hotplate, sliding the pan to the required heat.

Conventional cooking: Cook on the hob, adjusting the heat to amount required.

by Dawn Roads - AGA Food Editor. 

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Size 5
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