Prawn pathia curry

Who doesn’t love prawns??? I could eat prawns every day of the week, in any shape and size.

With that being said, I very seldom cook prawns. The cleaning is just too much work for me and my dad frightened me once by telling me they have worms in their heads and when I buy prawns with the heads on that I have to clean, I just freak myself out.

Let me not mention the eyes of the prawns that tend to follow you around while you work in the kitchen.

My dream is to one day eat lobster. I have not had lobster before and I am dying to try it out. There just isn’t a place around here that sells lobster that wouldn’t cost me a small mortgage.

I came across this recipe in Cariema’s cook book and seeing as I did find about 1kg of cleaned prawns laying in the back of the freezer waiting to get freezer burn, I decided to put them out of their misery and use them.

Boy oh boy this dish was super delicious and the gravy…mmmm…yummy, I served it with rice but my second helping I ate with thick sliced warm bread so that I could enjoy the sauce.

My dad actually loved, my mother said it smelt delicious and that we were lucky to be having prawns during the week. To which my dad replied, at the rate I am feeding him, his stomach has no idea what day of the week it is.

Just writing up this post, is making me wish I still had some sauce left over to eat on a slice of bread….mmm… yummy, I just can’t stop my mother from watering at this rate.


  • 1 x tbsp. oil.
  • 1 x tsp mustard seeds.
  • 6 x curry leaves.
  • 2 x tsp chilli powder.
  • 1 ½ x tsp turmeric powder.
  • 1 x tsp salt.
  • 1 x tsp cumin powder.
  • 2 x onions, finely chopped.
  • 1 x tsp ginger garlic paste.
  • 1 x can chopped tomatoes.
  • 1 x tsp sugar.
  • 1 x cup water.
  • 500g x cleaned prawns.
  • A handful chopped coriander to  garnish.


  • Heat the oil in a pot.
  • Add the mustard seeds and allow them to start popping.
  • Add the onions, salt and curry leaves and saute till the onions are soft.
  • Add the canned tomatoes and spices.
  • Cover and cook till the tomatoes are soft and has released its water.
  • Add the ginger garlic paste, stir and cook for a couple of seconds.
  • Add the sugar and water, cook till the sauce had reduced and has started to become thick.
  • Add in the prawns and toss to coat with the sauce.
  • Cook for another 10 minutes uncovered.
  • Garnish with chopped coriander.

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