When in Rome, Eat Like a Local!

One of our East Coast friends very kindly shared this yummy KZN favourite so you can give it a try.

Durban-style Prawn Curry


  • 1 kg prawns, shelled & deveined
  • 1 large onion, chopped
  • 2 tomatoes, skinned and chopped
  • 4 tbsp tomato puree
  • 1 1/2 tsp crushed garlic
  • 1/2 tsp crushed ginger
  • 4 tsp Masala or 2tsp fine chilli powder + 1 tsp rough chilli powder
  • 1/4 tsp turmeric powder
  • 1 whole green chilli
  • 1 sprig of curry leaves
  • lemon juice
  • salt to taste
  • 1 tbsp chopped coriander leaves
  • mint to garnish
  • 1 tbsp ghee
  • 3 tbsp Oil
  • freshly ground black pepper

Sprinkle the prawns with lemon juice, salt, 1/2 tsp of the garlic and sauté in ghee till dry.  Set aside.

On a medium heat, sauté onions, curry leaves and green chilli in oil, till the onion is soft and translucent. Do not allow the onions to brown.

Add the chopped tomatoes and cook till dry – about 10 minutes. Then add spices and simmer slowly on a low heat for about 10 more minutes.

Add in the prawns, and simmer for 5 minutes, adding 1/4 – 1/2 cup of boiling water if you find the gravy too thick.

Garnish with coriander and mint and season with freshly ground black pepper.  Serve immediately with white rice.