Prawn and Mushroom Curry

Prawn and Mushroom Curry, a favourite in my house, is simple to make and suitable for the diets of many who eat seafood.

This dish is the first Alastair cooked for me nearly 18 years ago. It was a brave choice because, at the time, I was quite fussy about what I would and would not eat. For example, having arrived in Britain during the height of mad cow disease I was sworn off all meat and meat products.

Now I have finally learnt to cook it myself I want to share this one-pot meal (plus rice) that is suitable for many dinner parties and many diets. For anyone allergic to seafood replace the prawns with a firm fish diced into bite-sized pieces.

For this curry there are few spices required — a little chilli and a good garam marsala. By ‘good’ I mean both a spice combination you enjoy and one that is fresh. Spices go stale, lose their flavour, when old and not stored in an airtight cool place.

Your vegetable selection can be local and seasonal, with only onion and mushrooms being crucial. I like a textural and colour variation as the green pepper, cauliflower and tomato suggest.

Diets for which Prawn and Mushroom Curry is suitable:

Diabetic, Dairy Free, Egg Free, Gluten Free, Low Calorie, Low Fat, Nut Free.


Preparation: as you cook | Cook: 20 mins | Serves: 2
190 gm (1 cup) basmati rice*
1/2 medium onion
1/2 tb olive oil
2 green peppers**
2 chillies (medium strength)***
250 gm (2 cups sliced) mushrooms****
1/2 small cauliflower
3 tomatoes
300 gm prawns
2 tsp garam masala
2-3 tbsp yoghurt (optional, not Dairy Free, see notes)*****


WASH the rice and cook as per your usual style.
SLICE the onion.
HEAT the oil in a medium sized frying pan.
FRY the onion gently.
SLICE the green pepper, mushrooms, tomatoes and chillies.
BREAK the cauliflower florets into bite-sized pieces.
ADD the green pepper and chilli to the onion and cook for about 5 minutes.
ADD the mushroom and cook for a further 5 minutes.
ADD the cauliflower and fry for a further couple of minutes.
ADD the tomato and a little water (initially 2 tbsp, adding more as required) to ensure the vegetables do not burn.
COVER and cook for a couple of minutes. The vegetables should be partly cooked.
ADD the prawns and garam marsala and cook for 5 minutes. Stir a couple of times.
REMOVE from the heat, stir in the yoghurt and serve.


– Serve immediately with steamed rice.
– Good with spice or hot chutney or salsa.


* Any long grain rice is suitable.
** Your choice of vegetables should be seasonal and preferably local.
*** Be cautious with the chilli. Too hot and the flavour combination will be lost. Serve with chilli or spicy sauce to selectively increase the heat.
**** Any variety of mushrooms is suitable.
***** For Dairy Free diet use soya yoghurt.

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