King Prawn Tindian Curry

I’ve been obsessing over creating asparagus recipes lately and you are going to love this one. Coconut milk and tomatoes form the base of the sauce of this curry.

I wanted the creaminess of the coconut milk to go with the prawns and asparagus and the lower calorific value of the tomatoes so I compromised and used half and half. The result tastes somewhere between a Thai and an Indian curry and makes such a lovely change.

Serves 4


Half tin of chopped tomatoes

1 onion – thinly sliced

2 garlic cloves – minced

1 teaspoon ground coriander

Half teaspoons chilli powder

Half teaspoons turmeric

Half teaspoon salt

165g king prawns

125g asparagus

Half tin of coconut milk

1 teaspoon light soft brown sugar

Tablespoon ground nut oil


Pan fry your thinly sliced onions in your pan over a medium heat with the ground nut oil.

As the onions begin to soften add all the spices.

Add the tomatoes giving a good stir to combine. Now add the coconut milk and stir some more.

Add your prawns and simmer gently for another 4 minutes or so, just so the prawns turn their lovely pink colour.

Finally squeeze in the juice of half a lime and stir in a teaspoon of light soft brown sugar.

Tip: I serve with fluffy white coconut rice, some pillowy naan breads and mango chutney.