Ingredients & Instructions


  • 4 Mission Plain Naan, to serve

  • Handful coriander leaves, roughly chopped

  • Handful curry leaves, fried

  • Sea salt and ground black pepper to season

  • 200g green beans, trimmed

  • 1kg raw prawns, peeled, tails left on

  • 200g cherry tomatoes

  • 400ml can coconut milk

  • 100ml water

  • 1 tbsp brown sugar

  • 1 tbsp garam masala

  • 1 tbsp chilli powder

  • 2 tsp turmeric

  • 2 tsp cumin

  • 2 tsp coriander

  • 1 red onion, cut in half then sliced

  • 1 clove garlic, sliced

  • 1 tbsp olive oil

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  • Step 1

    Heat oil in a heavy-based pan over medium heat. Add the onion and garlic and stir for 2 minutes. Add spices and sugar and continue to stir for another 2 minutes then gradually add water.

  • Step 2

    Pour in the coconut milk and toss in the cherry tomatoes and simmer gently for 5 minutes, followed by the green beans then prawns. Continue to simmer for a further 5 minutes or until all the prawns have turned orange and cooked through. Season to taste then transfer to a serving bowl.

  • Step 3

    To serve; sprinkle with curry leaves and fresh coriander and serve with Mission Plain Naan.

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