Prawn Caldine Curry Recipe

Prawn caldine

  • serves 4
  • Easy

Check out this quick and easy Indian curry recipe packed with juicy prawns, creamy coconut milk and crunchy green beans. This light, fragrant Indian curry originates from Goa


*This recipe is gluten-free according to industry standards



  • raw shelled king prawns 360g
  • white wine vinegar 1 tbsp
  • onion ½, chopped
  • plum tomatoes 2, chopped
  • vegetable oil 1 tbsp
  • ground turmeric 1 tsp
  • cumin seeds 1 tsp
  • ground coriander 1 tsp  
  • black peppercorns ground to make ½ tsp
  • garlic paste 1 tsp
  • ginger paste 1 tsp
  • red chilli 1, finely chopped
  • basmati rice 200g
  • light coconut milk 400ml
  • green beans 125g, cut into diagonal pieces
  • coriander a handful of leaves, chopped, to serve


  • Step 1

    Put the king prawns into a bowl with the vinegar and a large pinch of salt, and leave while you make the curry sauce.

  • Step 2

    Put the onion and tomatoes into a small blender and whizz to a purée.

  • Step 3

    Heat the vegetable oil in a deep frying pan with a lid and gently fry the turmeric, cumin seeds, ground coriander and pepper for several minutes until fragrant. Tip in the onion-tomato purée, garlic and ginger pastes and red chilli, and cook for 10 minutes, stirring regularly, until most of the water has evaporated.

  • Step 4

    Put the rice into a pan with 400ml of water and a pinch of salt. Bring to a simmer, put on a lid and cook gently for 12 minutes until cooked and all the water has been absorbed.

  • Step 5

    Tip the coconut milk into the curry mix, bring to the boil then tip in the prawns with the vinegar and the green beans, put on the lid and simmer gently for 5-6 minutes or until the prawns are cooked through. Sprinkle with coriander and serve with the rice.

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Nutritional Information

  • Kcals 326
  • Fat 12.3g
  • Saturates 6.9g
  • Carbs 31g
  • Sugars 4.2g
  • Fibre 3.2g
  • Protein 21g
  • Salt 0.5g