Magic Masala Prawn Curry


  • 3tbsp coconut oil or sun flower oil
  • 4 cloves
  • 1 large onion finely chopped
  • 400g whole plumb tomatoes or fresh tomatoes blended to a puree
  • 250ml coconut milk (optional)
  • 3-4 tsp Magic Masala 
  • 500g raw prawns (As with all king prawns - ensure to prepare correctly by de-veining before cooking)
  • Pinch of Salt
  • Hand full of fresh coriander
  • ½ fresh lemon


  • Warm oil in a deep frying pan then add cloves and gently warm for a few seconds.
  • Add onions gently fry to softened and have turned light golden colour. 
  • Stir in Magic Masala, then add blended tomatoes. Cover and simmer on a low gentle heat for 10 mins. Checking and stirring to ensure the sauce isn’t sticking to the pan. By this point you should see the sauce and the oil have slightly separated on the side of the pan and the sauce is cooked down. This is an indication that the sauce is ready and cooked through.
  • Add in the coconut milk if desired, stir well and cook for a further 5 mins until it starts to simmer. 
  • Taste to see if it’s spicy enough, if not add more Magic Masala. If it’s too spicy add a little more coconut milk. 
  • Add salt to taste.
  • Add the prawns and cook for further 5-7mins on a medium heat, be careful not to overcook.
  • When ready squeeze some lemon and sprinkle chopped coriander and serve.

         Serve with basmati rice and avocado green salad on the side.
         Delightfully delicious!


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