Spicy tomato & prawn curry (Theeki tamatar zingha curry) from Chetna's 30 Minute Indian: Quick and Easy Everyday Meals (page 55) by Chetna Makan

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Accompaniments: Spiced layered flatbread (Lachha paratha)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Clog on October 13, 2025

    Easy sauce to make and very tasty as is. Plenty of scope for experimenting with ingredients and flavours.

  • Beth891 on May 27, 2025

    Delicious! I swapped the whole chilli for a couple of tsp of steenbergs tikka masala spice and added half a low salt chicken stock cube and no black mustard seeds as I didn't have any. I also sauted the onions first before blitzing. I made the full quantity of sauce for 2, expecting to have half the sauce left but I probably ended up with slightly less than half sauce left. I would definitely make it again, it's full of flavour and speedy.

  • Pandan on October 02, 2024

    Easy and fast dish, but quite a lot of liquid. I froze some leftover curry sauce without the shrimps to have again with some fried tofu or shrimps.

  • infoforerk on September 05, 2024

    Very quick recipe using the blender. Half the onion, double the garlic, plussed up the red chilis. Subbed sliced chicken breast for the shrimp. A light sauce, very full flavored. Probably even better with fish. Add some spring/summer vegetables like snap peas, diced squash, etc.?

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