Prawn And Broccoli Curry
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
A quick and tangy curry with prawns and broccoli in a spiced tomato sauce, flavored with panch phoron and mustard. Ready in under 40 minutes.
Ingredients
- 73.9 ml vegetable oil
- 2 fat green chillies pierced with a sharp knife
- 14.8 ml panch phoron
- 150 g broccoli head cut into small florets, stalk sliced
- 200 g canned chopped tomatoes
- 1.23 ml chilli powder
- 4.93 ml ground turmeric
- 300 g cooked king prawns/jumbo shrimp
- 1 English mustard
- 2.46 ml salt
- 4.93 ml sugar
- 1 fresh coriander/cilantro roughly chopped
- 0.5 lemon juice of
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 95 mg
- Iron: 2.32 mg
- Magnesium: 37.8 mg
- Phosphorus: 292 mg
- Potassium: 366 mg
- Zinc: 2.03 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 73.9 ml vegetable oil
- 14.8 ml panch phoron
- 200 g canned chopped tomatoes
- 1.23 ml chilli powder
- 4.93 ml ground turmeric
- 300 g cooked king prawns/jumbo shrimp
- 1 English mustard
- 2.46 ml salt
- 4.93 ml sugar
Prepare
- 2 fat green chillies, pierced with a sharp knife
- 150 g broccoli, head cut into small florets, stalk sliced
- 1 fresh coriander/cilantro, roughly chopped
- 0.5 lemon, juice of
Let's Cook
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Step 1.
Heat 3½ tablespoons of vegetable oil in a large pan over high heat. Add the whole green chillies (pierced with a knife) and 1 tablespoon panch phoron, and fry for 10 seconds, stirring constantly.
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Step 2.
Reduce the heat to low. Add the broccoli florets and sliced stalk, canned chopped tomatoes, ¼ teaspoon chilli powder, ½ teaspoon ground turmeric, and 250ml water. Stir to combine, then bring to a simmer. Cook for 10–12 minutes, until the broccoli is tender.
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Step 3.
While the broccoli simmers, in a bowl combine the remaining 1½ tablespoons oil, ½ teaspoon turmeric, and the cooked king prawns. Toss to coat.
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Step 4.
Place a frying pan over medium-high heat. Add the prawn mixture and cook, stirring continuously, for 2 minutes.
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Step 5.
Tip the cooked prawns into the curry along with 1 heaped tablespoon English mustard, ½ teaspoon salt, and 1 teaspoon sugar. Stir to combine, then cook for another 3 minutes.
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Step 6.
Remove the curry from the heat. Scatter over the roughly chopped fresh coriander and drizzle with the juice of ½ lemon. Serve hot with rice and flatbreads.