Prawn Curry

Prawn Curry

This dish is based on a Madras curry from South India. It takes it’s name from a city called Chennai formally known as Madras. We love this strong, spicy curry with its lovely sourness, balanced out with some sweet spices. It’s warming and versatile and will take lots of different protein sources from prawns, cod cheeks and monkfish to chicken, lamb or even rabbit.

You can add some green lentils to boost the protein levels do experiment with different rice types. Our favourite is a long grain and brown rice mix which adds a lovely nutty flavour to the dish.


  • 300g prawns
  • 75g basmati rice
  • 150 ml water
  • 1 tub Sandys homemade curry sauce
  • 1 lime
  • ¼ bunch of Sandys coriander roughly chopped

Suggested Wine Pairing



Rinse the rice in cold water until the water runs clear

Warm the butter and coat the rice in the warm butter

Add the water and a pinch of salt

Bring the water up to a steady simmer slowly, as soon as it bubbles place a lid on it and cook very slowly for about 10 mins

After 10 mins take the lid off, if there is any water left in the pan take it off the heat replace the lid for a further 3 minutes let the rest of the water get absorbed


Add the Sandys curry sauce to a pan

Bring to the boil gently drop the prawns in reduce heat to a simmer and cook the prawns for about 6 minutes. If the sauce get to thick add a touch of water

To finish, add a good squeeze of lime and the chopped coriander


Cooking time and process depends on the protein you’re cooking. If using delicate protein sources like prawns, add them to the pre-heated sauce and cook for about 6 mins. Anything less delicate like chicken dice, add to the heated sauce and bring to the boil, then simmer for about 10mins.

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