Peri Peri Prawn Curry
A delicious peri-peri prawn curry perfect for this dull day. I always use prawns with shell and head on. But my little boy saw the eyes and almost freaked out, so I had to take the prawn head off while deveining.
Peri Peri Prawn Curry


Prawn Marinate Ingredients

  • 15 large prawns (shell on and deveined)
  • 3 tbsp peri peri oil
  • 2 tbsp peri peri sauce (I used the seafood hyper legends sauce from Durban)
  • 2 freshly chopped garlic
  • 2 tsp red chilli ginger and garlic paste
  • Squeeze of lemon
  • Salt and pepper
  • Chopped coriander
  • 2 tsp chilli flakes

Gravy ingredients

  • 4 jam tomatoes
  • Spring of fresh mint
  • 1 tbsp fresh coriander
  • 3 green chilies
  • 2 garlic cloves
  • 3 tbsp olive oil
  • 1 medium sized chopped onion
  • Curry leaves
  • Pinch of methi seeds
  • Pinch of mustard seeds
  • 2 tbsp tomato puree
  • 3 tbsp Kashmiri chilli powder (according to your taste)
  • ½ tsp turmeric
  • ½ tsp jeera powder
  • Salt
  • Pinch of sugar
  • 4 tbsp fresh cream
  • ½ cup boiled water
  • 2 tbsp peri peri sauce


  1. Marinate the prawns with all the marinate ingredients and leave aside.
  2. In a blender add the tomatoes, mint, 2 green chilies, 1 garlic clove and 1 tbsp. coriander and blend.
  3. In the pot add oil, onions, 1 slit green chilli, 1 chopped garlic, methi and mustard seeds on medium heat leaving to fry till onions are light brown.
  4. Add the blended tomato mixture and tomato purée letting it cook for 5 minutes.
  5. Add the spices, salt and sugar leaving it to cook for about 6 minutes.
  6. Take the marinated prawns adding it to the chutney with all the marinate to cook for 4 minutes along with ½ cup of boiling water from the side of the pot if the gravy is to thick.
  7. Pour the fresh cream and peri-peri sauce into the pot letting it cook for five minutes on low. Garnish with chopped coriander and enjoy