Tiger Prawn & Ginger Tawa Masala - curry recipe from London's Carom

Published Thursday, Jan 30 2014, 18:20 GMT  |  By  |  Add comment
Can a curry ever be healthy?

Yes, says Vishnu Natarajan, executive chef at London's Carom Curry Club and to prove it he invited us along to teach us how to cook this delicious Tiger Prawn & Ginger Tawa Masala with super-nutritious kale and bell pepper.

This does take a bit of prep and investment in spices - but it's really worth it. As Vishnu says, you can swap the prawns for your favourite protein and this recipe is so adaptable, you can cook it over and over again once you've got the base ingredients.

tiger prawn ginger tawa masala

© carerrapictures.com / Carom at Meza

It's also a low fat, healthy spicy option for curry lovers who don't want to spend hours slaving over a stove...


  • 40g Coconut oil
  • 10g Carom Seed
  • 700g Tiger prawns
  • 200g Onion
  • 40g Garlic
  • 30g Ginger
  • 100g Tomato
  • 1 Bell pepper (red)
  • 100g Kale
  • 1 tbsp Turmeric powder
  • 1 tbsp Kashmir red chilli powder
  • 1 tbsp Coriander powder
  • 50g Garam masala powder
  • 10g Coriander leaves
  • 10g Fenugreek powder
  • Salt to taste


(A food processor would be handy, saving time to chop the ingredients)

1 Take half the quantity of garlic, chop it finely. Keep it aside.

2 Add remaining half of garlic and all of ginger to make a semi-fine paste.

3 Chop onion, tomato, bell pepper and coriander leaves individually.

4 Peel prawns & de-vein them.

To Cook
1 Heat coconut oil in a heavy hot Pan or 'Tawa'. Add carom seeds to crackle.

2 Add onions and chopped garlic, and sauté to translucent; adding the ginger and garlic paste. Stir every couple of minutes.

3 Add tomato, bell pepper and fry for few minutes.

4 Add turmeric powder, coriander powder, red chilli powder and salt.

5 Toss prawns & kale in and mix well. Allow to boil for a couple of minutes.

6 Keep pan covered; complete the rest of cooking on slow heat, stirring frequently. Heat for 5-8 minutes till prawns are tender.

7 Add garam masala, fenugreek powder and coriander leaves. Mix in well before turning the heat off. Serve hot with rice or bread.

Prep Time

10 minutes

Cook Time

20 minutes

Carom Soho Curry Club's masterclasses cost £35 per head.
carom executive chef vishnu natarajan

© paula jones

As well as a cooking demonstration, you get a behind the scenes tour of the kitchen, a cocktail and a three course supper. The evening is hosted by exec chef Vishnu (right).

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