This Prawn Curry Hits The Spot When You’re Craving Take-Aways

by | Apr 17, 2023 | Recipes

Like Heritage Day, Dinner at Matloha’s is all about bringing family and friends together for some good times around the table. Here, Liziwe Matloha’s prawn curry, from her book Dinner at Matloha’s, showcases ingredients that reflect her culinary heritage and appeal to the entire family.

This prawn curry is rich in kitchen staple ingredients while being hearty and just indulgent enough to temper the craving for a fast food meal. It’s also ready in minutes.

Time for some cooking essentials…

This innovative can-to-pan Masterclass Frying Pan is made of 70% recycled aluminium that is sourced from discarded drink cans. Win-win!

The rich, red colour comes from the finest Italian tomatoes. Each one is strained through a sieve to remove the seeds and then bottled in its raw, uncooked form.

This turner’s handle has an enhanced comfortable grip, so you can avoid that awkward angle trying to flip your steaks. An angled tip makes for easy flipping.

picture of prawn curry with a side of rice in a pot

Liziwe Matloha’s Prawn Curry

Make this tasty curry in minutes with kitchen staples and frozen prawns.
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine South African
Servings 4


  • Frying Pan
  • Pot


  • 2 tbsp sunflower oil
  • 800 g large prawn meat, uncooked
  • 2 cloves garlic thinly sliced
  • 1 whole red chilli seeds removed and finely chopped
  • 2 tsp mild curry powder
  • 1 tsp ground turmeric
  • 1 tbsp tomato purée
  • 120 ml water or stock
  • 1 can coconut cream
  • 2 cups baby spinach leaves
  • cooked rice for serving


  • Heat the oil in a large frying pan. Add the prawns and cook for 3 minutes, or until they turn opaque. Remove from the pan and set aside.
  • Add the garlic and chilli to the pan (there is no need to wipe it clean) and fry for a few seconds. (Add a little more oil if necessary, to prevent sticking.) Add the curry powder, turmeric and tomato purée and cook for 1 minute.
  • Return the prawns to the pan and toss in the curry paste to coat.
  • Add the water or stock and coconut cream and stir through. Allow to simmer over a medium heat for 3 minutes.
  • Add the spinach leaves and cook for a further 2–3 minutes, until the spinach is just wilted. (If the leaves are big, roughly chop the spinach before adding.) Serve immediately.
Keyword comfort food, curry, prawns

Do you need more weeknight dinner recipe ideas?

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