Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Chilli Soup
Roasted Swede, Ginger and
Spiced Black Bean Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Learn to cook curry Kerala Dorset Foodie recipes South West
Curry Prawn Christine McFadden Dorset Foodie recipe development

Easy Curry

This is flavour-packed all-purpose curry sauce that can be stored in the fridge or freezer ready to add the main ingredient. I have used large prawns here, but you can substitute mixed seafood or an equivalent amount of boneless cubed meat, poultry, tofu, or lightly cooked dense-fleshed vegetables.
Serves 4

medium onions 4
green chillies 1–4
garlic cloves 4 large
ginger root 3-cm chunk
coriander seeds 2 tbsp
cumin seeds ½ tbsp
black peppercorns 1 tsp
fenugreek powder (optional) ½ tsp
turmeric powder ½ tsp
garam masala 1 tsp
vegetable oil 6 tbsp
curry leaves (optional) 20
chopped tomatoes 400g can
chicken stock or water 300ml
salt 1 tsp
raw headless tiger prawns without shells (fresh or frozen) 400g
lime juice of 1
coarsely ground black pepper
curry leaves or fresh coriander to garnish

1) First prepare the vegetables: Cut the onions in half and slice crossways into thin crescents. Quarter the chillies lengthways and scrape out the seeds. Slice the garlic thinly. Peel the ginger and chop finely.

2) Prepare the spices. Crush the coriander seeds and set aside. Crush the cumin seeds and peppercorns. Mix the cumin and pepper with the fenugreek (if using), turmeric and garam masala.

3) Heat the oil in a large high-sided frying pan or wide casserole over medium heat. Add the onions, chillies and curry leaves (if using). Cook for 15-20 minutes, stirring often, until the onions are golden and soft.

4) Stir in the coriander seeds and cook for 3 minutes.

5) Reduce the heat to medium-low, then add the garlic and ginger. Cook for 1 minute, stirring often.

6) Next add the cumin seed mixture. Cook for 30 seconds, stirring constantly.

7) Stir in the tomatoes, stock and salt. Bring to the boil, then reduce the heat and simmer gently, uncovered, for 15 minutes or until thickened.

8) The sauce is now ready. Either cool, chill and freeze for later use, or add the prawns or other main ingredient.

9) Cover, bring to the boil, then reduce the heat to low, and simmer for 5–15 minutes (frozen prawns take longer) or until cooked through.

10) Stir in the lime juice. Garnish with the curry leaves and serve at once.


Recipe © Christine McFadden 2021

    Photography: Christine McFadden    
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