Prawn and Yellow Pepper Curry with Turmeric

A very specialised curry having the strong taste of turmeric and sweetness from the peppers, with garlic and chilli coming through as the meal progresses. Best served after a starter that packs nutrients.

Prawn and yellow pepper curry in a pan


  • Onions (1 medium)
  • Yellow Peppers (2 medium)
  • Tomatoes (300g)
  • Garlic (3-6 cloves)
  • Turmeric (fresh or dried)
  • Chilis (optional)
  • King or Tiger Prawns (peeled) 300g


  • Fry the onions in a pan until they are golden brown
  • Add half the turmeric and fry for 1 minute
  • Add finely chopped yellow peppers, tomotoes, garlic and the remaining turmeric to the pan and cook on a low heat until the peppers are soft, about 20 minutes.
  • Add the prawns and chillis, and continue to simmer until the prawns are cooked, about 8 minutes.
  • Leave to rest for 5 minutes
  • Serve with plain boiled basmati, or jeera rice
Onion Yellow bell pepper Tomatoes Garlic bulb
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