Indian prawn curry

When we think of curry, chicken or possibly beef or lamb are the usual meats we include, however seafood is also a major part of Indian cuisine. Try Pippa Mattei's take on Madhur Jaffrey's prawn curry with its Perfect Partner, a Casa Defra Pinot Grigio Rose.


  • 1 ¼ cups water
  • 1 tsp cayenne pepper
  • 1 tbsp bright red paprika
  • ½ tsp ground turmeric
  • 4 garlic cloves, peeled and crushed
  • 2.3 cm piece fresh ginger, peeled and finely grated
  • 1 tbsp ground coriander
  • ½ tsp ground cumin
  • 400ml coconut milk, well stirred (1 tin)
  • 1 tbsp tamarind paste
  • 500g peeled and deveined medium-sized uncooked prawns
  • Salt and pepper


  1. In a large saucepan combine 1 ¼ cups water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well. 
  2. Add ground coriander and cumin. Bring this spice mixture to a simmer over medium-high heat. 
  3. Turn the heat to medium-low and simmer for 10 mins, stirring occasionally, until the sauce thickens and is reduced somewhat.
  4. Add the coconut milk, tamarind paste and bring to a simmer.
  5. Add the prawns and simmer, stirring occasionally, until they turn opaque and are just cooked through. 
  6. Add salt and pepper to taste.
  7. Serve hot with warm naan.

Sponsored by Pinot Grigio rose
Grapes: Pinot Grigio Denomination: Indicazione Geografica Tipica delle Venezie Alcohol: 12% by vol. Serving temperature: 8°- 10°C Colour: pale blush colour Bouquet: fruited and elegant Taste: delicate, fruited and persisten Serving suggestions: excellent as aperitif and with light meal