My prawn curry dish is inspired by the combination of both the Indian curry (adapted from a guest chef’s recipe in Masterchef Australia’s masterclass) and moroccan tagine. Though my husband loves the rich Indian curry, my daughter does not favour the pungent flavours of the Indian spices. After several experiments on a variety of cooking styles and techniques, I have incorporated some commonly used spices in moroccan tagine, which give a smoky tangy flavor to the taste of this curry dish. My daughter’s love for seafood and vegetables in this curry dish has helped made her more receptive to try it.

With the lime infused fried garlic rice, complementing my prawn curry, I am able to satisfy the palette of both my husband and daughter, with the smoky aroma of Morocco, yet retaining the subtle flavors of India.

This recipe has qualified me as a semi-finalist for last year’s Health Promotion Board 30 minutes cook-off. This competition’s requirement was to promote healthy eating lifestyle. To align with this requirement, I have substituted the coconut milk with low fat one and white rice with brown rice to make this a healthier meal. I feel that this will be an easy and presentable meal to share it with you.

The number of ingredients and steps may look intimidating. Do not fret, as it is just throwing them in order within a short time. Β Do give it a try and you will understand what I mean.

curried prawns_1471550456553

(Recipe adapted from Masterchef Australia’s masterclass)

Indian Moroccan style curried prawns with lime infused fried rice

Serves 4-6

Preparation time: 10 minutes

Cooking time: 20 minutes


Curried prawnsΒ 

1) 4 -5 Tbsps olive oil

2) 1/2 tsp black mustard seeds

3) 1/2 tsp fenugreek seeds

4) 1/2 tsp cumin powder

5) 2 medium onions ( chopped finely)

6) 150g okra/ladies’ fingers (cut into 2-3 parts)

7) 1/2 tsp saffron threads

8) 1 tbsp ground coriander

9) 1 tsp smoked paprika

10) 1 tsp cayenne pepper

11) 200ml of water

12) 1 heap tbsp of tamarind paste/ Assam mixed with 200ml water

13) 2 medium tomatoes (chopped finely)

14) 1 tsp honey

15) 600g prawns (de-shelled, de-veined with tail intact)/ store bought frozen raw prawns

16) 150g coconut milk/ low fat coconut milk (for a healthier version)

17) 80g canned garbanzo beans aka chickpeas/ Dhal (split beans)

18) salt to taste

19) 1 sprig fresh curry leaves

20) 5 whole dried red chillies

22) 1 tbsp sliced almonds (toasted)


3) 1 fresh red chilli (deseeded and sliced in length)

24) 4 sprig of coriander leaves/ cilantro (chopped)

Infused lime fried garlic rice

1) Cooked white rice/ brown rice ( for a healthier version) (2 cups before cooking)

2) 3 Tbsps olive oil

3) Tbsps garlic (chopped finely)

4) 6 small limes

5) salt to taste


Curried prawns

1) Heat 3 Tbsps of olive oil in the frying pan and add mustard seeds.

2) Let the mustard seeds cooked till they have stopped popping.

3) Add the fenugreek seeds and cook for about 30seconds before adding the cumin seeds and chopped onions.

4) Fry for a few minutes until the onions are almost translucent.

5) Add the ladies’ fingers and fry till slightly soften.

6) Season with a pinch of salt before removing the ladies fingers from the pan and set aside

7) Add the dry spices 7-10 along with the 200ml of water to the pan and stir to combine.

8) Add the chopped tomatoes, honey, tamarind juice and half the curry leaves reducing the heat and simmer for 5 minutes. Season with salt to taste.

9) Meanwhile, blend the coconut milk/low fat coconut milk and chickpeas/dhal until smooth.

10) Add in the prawns and stir in the coconut & chickpeas/dhal mixture and ladies’ fingers.

11) Turn off the heat when the prawns are cooked.

12) Heat the remaining olive oil in another frying pan, and add in the red dried chillies.

13) Cook till they are almost smoky black.

14) Remove the pan from the heat.

15) Toss in the sliced almonds and the remaining curry leaves.

16) Pour them over the curry and cover the pan with the lid for a further 1 minute.

17) Garnish the curry with chopped coriander and sliced red chilli.

18) Served with the fried garlic rice.

Lime infused fried garlic rice

1) Heat 2 Tbsps of love oil and add in the chopped garlic.

2) Fry the garlic till fragrant and add in the cooked white/ brown rice.

2) Combine the garlic well with the rice and season with salt.

3) Turn off the heat and squeeze the lime juice over the rice.

4) Toss the fried rice till well infused with lime.