A fool proof curried prawn recipe

A fool proof curried prawn recipe

by Evigan Xiao 10 Sep 2017

I must confess, even though I absolutely hate shelling prawns (I can never get all the flesh out), they’re pretty darn hard to beat in the taste department where seafood is concerned. Prawns are also a great source of protein, yielding 24g of the macronutrient while carrying only 0.3g of fat and 0.2g of carbohydrates, making it a very filling yet calorie-sparing food. They’re also a good source of selenium, phosphorus and vitamin B12. So when Sujata Din comes up with a recipe to make these nuggets of the sea even more delicious, we’re all ears!


Serves 2



  • Prawns about 8 large jumbo ones or 14 small ones


For the marinade:

  • 1 tbsp olive oil
  • Chili flakes to taste
  • Lemon juice to taste
  • Sea salt to taste
  • 1 clove of garlic, chopped finely
  • 1 level tsp curry powder



  1. Mix the ingredients to make the marinade and marinate the prawns for about 2-3 hours.
  2. Pan fry and serve hot. As the prawns are marinated in olive oil, there’s no need to use any when cooking them.


Simple to make but never easy to replace, this prawn dish goes hand in hand with some stir-fried vegetables and brown rice! 


It’s impossible stop at just one when it comes to prawns. In a sense, they’re like potato chips, but much healthier! If you feel like whipping up something delicious for dinner but can’t spare the time, just marinade them overnight and cook them when you get home. One less reason for you to order takeout!