The Classic Mowgli Prawn Curry
5m prep 20m cook 25m ready
A sweet and gentle prawn curry from Aunty Geeta, featuring English mustard and tomatoes. Quick to prepare with a fragrant panch phoron base.
Ingredients
- 59.1 ml vegetable oil
- 7.39 ml panch phoron
- 1 large green chilli deseeded and thinly sliced
- 400 g can chopped tomatoes
- 400 g raw king prawns/jumbo shrimp
- 1.23 ml ground turmeric
- 0.62 ml chilli powder
- 4.93 ml muscovado sugar
- 9.86 ml English mustard paste
- 80 g fresh or frozen peas
- 4.93 ml salt
Nutrition (per serving, estimated)
Estimated based off 7 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 73.6 mg
- Iron: 2.03 mg
- Magnesium: 55.8 mg
- Phosphorus: 429 mg
- Potassium: 510 mg
- Zinc: 3.28 mg
Let's Cook
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Step 1.
Heat 4 tbsp vegetable oil in a large non-stick frying pan over medium-high heat. When hot, add 1½ tsp panch phoron and the sliced green chilli; fry for 30 seconds until fragrant. Then add the can of chopped tomatoes and fry for 5 minutes, stirring occasionally, until the oil starts to separate from the tomatoes.
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Step 2.
Add the raw king prawns, ¼ tsp ground turmeric, ⅛ tsp chilli powder, 1 tsp muscovado sugar, and 2 tsp English mustard paste. Fry for 3 minutes, stirring constantly, until the prawns start to turn pink.
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Step 3.
Add the frozen peas, 250ml water, and 1 tsp salt. Stir until everything is well combined. Cover the pan, reduce heat to low, and simmer for 6–8 minutes until the prawns are cooked through and the sauce has thickened slightly.
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