You will love this recipe for spicy pomegranate prawn curry made with fresh prawns, cherry tomatoes and spices then topped with pomegranate seeds. A perfect comfort dinner on a cold winter’s night or a delicious dish to impress your friends and family.
Why You Will Love This Pomegranate Prawn Curry
- Super healthy. Made with antioxidant spices, turmeric, pomegranate, coriander and fresh cherry tomatoes you know what you are eating is full of goodness.
- Serves a large crowd. You can double of treble up on this recipe and serve it up to a large crowd.
- Quick and easy to make. This dish takes very little time to prepare and you can use shortcuts if pressed for time. Use timed tomatoes instead of fresh, use minced garlic and ginger and powdered turmeric instead of fresh. You can use frozen prawns too.
- Make ahead. This can made the day ahead, in fact it tastes better the next day as it allows the spices to permeate through the remaining ingredients. Simply heat up the next day and serve.
- Freezable. This freezes brilliantly so you can plan your meals weeks ahead.
- Tasty. This tastes so good you feel you have just ordered a takeaway from your favourite Indian restaurant. Just open a bottle of wine and you can make your night date night!
Today’s Ingredients For Pomegranate Prawn Curry
Prawns. I prefer to use raw prawns for this as they are softer when cooked, however, if you are rushed for time or cannot find raw prawns then frozen cooked prawns taste good in this recipe. I buy my prawns and shell and devein them myself then I add them to the sauce to cook for a few minutes.
Coriander. You can’t have a curry without fresh coriander in my opinion. However, you can use any fresh herb that compliments this dish like fresh parsley or fresh curry leaves.
Indian spices. As well as garam masala, I use coriander seeds, cumin seeds, nigella seeds and cardamom pods. By using the seeds of the spices it gives you a fresher spice and a more aromatic flavour. However, you can use bought ground spices.
Turmeric. I like to use fresh turmeric as I prefer the authentic flavour fresh turmeric imparts but ground turmeric is perfectly fine.
Red Chillies. I love my fresh chillies. When you own a thermomix they are so easy to prepare and grind to a pulp. You can use red chilli paste if you wish but the flavours of fresh chillies are definitely worth it.
Ginger. This is a key ingredient in this pomegranate prawn curry as it adds a woody citrus flavour to this dish to complement the remaining ingredients.
Garlic. As well as its amazing health benefits fresh garlic adds spice and zing to any recipe. In fact, there are very few dishes I don’t add garlic to!
Pomegranate and pomegranate molasses. The fresh pomegranate seeds add a lovely texture to the curry and they cool the palate down. Pomegranate molasses add a sour-sweet flavour to dishes and are highly antioxidant. Need I say more!
Coconut Cream. This adds a lovely richness to the sauce. You can use fresh cream or natural yogurt instead but the flavour of the coconut compliments this dish perfectly.
Tomatoes. Freshly chopped tomatoes adds a freshness and sweetness to the curry. Adding the vine ripened cherry tomatoes with the prawns lightly cooks them so they are bursting with flavour when you take a bite.
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Pomegranate prawn curry made with fresh prawns, cherry tomatoes and spices then topped with pomegranate seeds.
1 inch cube of fresh turmeric, peeled and grated
1 tbsp coriander seeds
2 tsp cumin seeds
5 cardamom pods, seeds removed and reserved
¼ tsp nigella seeds
½ tsp ground cinnamon
8g fresh root ginger, peeled and grated
1 small to medium red chilli, seeds removed
400g fresh or tinned tomatoes, chopped
1 large onion, peeled and quartered
2 cloves garlic
10 ml olive oil
1 tbsp pomegranate molasses
1 tablespoon garam masala
50g coconut cream
10g ground almonds, optional
1 fresh pomegranate
1kg raw prawns, peeled and deveined leaving 1 each unpeeled
100g vine ripened cherry tomatoes, left whole
Salt and pepper, to taste
1 large handful of fresh coriander, leaves only, chopped
- Heat the olive oil in a heavy saucepan and add the coriander seeds, cumin seeds, cardamom seeds, nigella seeds and cinnamon. Cook for two minutes stirring constantly until fragrant.
- Add the turmeric and ginger with the onions, garlic and red chilli. Cover and simmer for 5 minutes on a low heat until softened.
- Add the chopped tomatoes, pomegranate molasses and garam masala and cook for a further 5 minutes, stirring at intervals.
- Turn off the heat and add the coconut cream and ground almonds and mix until well combined.
- Add the prawns and cherry tomatoes and cook on a low heat for 8 to 10 minutes until the prawns are pink and the cherry tomatoes soft.
- Sprinkle with the chopped coriander stirring lightly with a wooden spoon.
- Cook the unshelled prawns by pan frying in some salt and butter until cooked.
- Serve with rice and top with pomegranate seeds and the unshelled prawn. Delicious served with naan bread. Enjoy!
The ground almonds are optional. They thicken the sauce so you can add as much or as little as you like.
You can replace the fresh turmeric with 1 teaspoon of ground turmeric. Likewise you can use ground ginger instead of fresh root ginger.
Keywords: pomegranate prawn curry