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I used the medium prawns that are about 25 prawns to a kilo or half a pound.. These are wild caught, fresh prawns. I am rather fussy about my seafood and will only buy wild caught, not farmed, seafood of any kind. About 10 years ago, I watched a documentary on farmed salmon and shrimp and vowed never to eat farmed seafood again. It might be organic but it simply grossed me out so wild and caught in the ocean directly, it is. Luckily, I am able to buy it here without any problem at all and there is usually way more wild caught than farmed at the local market anyway. So, having stopped in at my friendly open air fishmonger at the Tuesday, Le Bugue market, I looked at what was on offer. Initially, I was thinking scallops but they were very expensive (they are part of the Christmas and New Years dinners here in France, so the price skyrockets during this time) and the fishmonger suggested some beautiful, fat, fresh prawns. So, it was decided – prawn curry was on the menu for dinner. Not being a huge fan of rice, I stopped in at the boulangerie on the way home and bought two fresh, still hot from the oven, naan breads. Side dish, tick.

Prawns and shrimp are sold in a number of different ways. If you are using, as I did, whole fresh ones, with the head and tail still attached, you will need 300g to 400g (11oz to 14oz) per person. If you are using frozen, or peeled ones then roughly half the weight will suffice.

Serves 3


1 to 2 tablespoons canola oil
Onion, medium, finely chopped
Thumb-size piece fresh root ginger, grated
1 garlic clove, crushed
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1 teaspoon cumin
Pinch of chilli flakes
Salt and freshly ground black pepper
250 ml / 1 cup coconut cream
1 tablespoon tomato concentrate purée
Whole medium prawns, 900g / 2lbs
Cilantro, a small handful, roughly chopped



Peel, shell and devein the prawns, set aside
Heat the oil in a large sauté pan over medium high heat
Add the onion and cook until soft and translucent but do not allow to colour
Add the garlic and the ginger and lower heat to medium low
Add the spices and cook for a few minutes, add a drop of water if it starts to burn
Pour in the coconut cream and tomato purée
Stir in the prawns and cook for a few minutes more until they turn pink – take care not to overcook them or they’ll become tough
Sprinkle on the cilantro and serve immediately
Serve with basmati rice or naan bread (or both)