Speedy Bengali Prawn Curry

Weeknights call for super-quick dinners and Nisha’s prawn curry is a tasty meal you can have on the table in just 20 minutes.

November 2020 • Jules Verne

Serves 2


  • 1/2 tsp nigella seeds
  • 1 chopped green chilli
  • 1/2 tin chopped tomatoes
  • 1/4 tsp chilli powder
  • 1/2 tsp turmeric
  • Salt to taste
  • 1 tsp brown sugar
  • 1 cup frozen peas, defrosted
  • Water to loosen
  • 1 heaped tsp English mustard paste
  • 1 x 200g packet of medium sized peeled prawns
  • 1 cup chopped baby spinach leaves
  • Handful of chopped coriander leaves
  • Squeeze of lemon juice

To serve

  • Romaine lettuce wraps
  • Rice
  • Chapatis


  1. In a large pan, fry the nigella seeds until they fizz, then add the green chilli and fry for a few more seconds.

  2. Add the tomato, chilli powder, turmeric, salt and sugar and the peas. Simmer until the tomatoes begin to turn a little brown - add water to loosen it if you feel it’s drying out. 

  3. Add the mustard paste, stir, and add in the prawns and spinach, then cook for no more than 5 minutes. The prawns should be just pink and tender.

  4. Stir in the coriander and a squeeze of lemon.

  5. Serve in Romaine lettuce wraps or with rice or chapatis.

Credit: ITV