Curried Prawns


December 22, 2019

Curried Prawns 5 0 5 2
  • Prep: 20 mins
  • Cook: 2 hrs 15 mins
  • 20 mins

    2 hrs 15 mins

    2 hrs 35 mins

  • Yields: 4 as entree


2 cups full cream milk

2T cornflour

1t curry powder

Pinch saffron (crushed and soaked in a a T of warm water for 10mins, while you prep other ingredients)

18 large green/raw prawns

(extra T of cornflour in reserve)


1Whisk milk, 2T cornflour, curry and saffron together and cook in 1.5L slow cooker for 2hrs

2Whisking occasionally to keep lump free

3After 2hrs if not thick enough add the extra T of cornflour (made into a slurry with a T of tap water) to really thicken up your curry roux – if needed.

4Add raw prawns and cook for a further 15 minutes on high or until prawns are cooked through and changed colour

5Serve on rice as an entrée or main

6(not spicy so you can add more curry if you like some heat in yours)

Submitted by Paulene Christie


7 Reviews

Pauline Majurey

October 12, 2020

Thank you Paulene

Any firm white fillet I think would work (cut into pcs) but of course just be aware cooking time may vary once you add them so just check on them to see


August 3, 2020

What other fish can you use if you don’t have Prawns

I’ve not done it myself but I can’t see why not Carolyn 🙂


May 28, 2020

This looks fabulous! Just wondering whether I can replace the full cream milk with say Coconut Milk as I cannot have too much dairy? Thanks ❤

That’s right Scott … T is tablespoon, t is teaspoon

Scott R-C

April 9, 2020

Is the ‘T’ for Tablespoon??

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