Now that Christmas is over it is time to sink our teeth into something other than turkey, something that is rich and spicy, just like this recipe for pomegranate prawn curry. Made with aromatic Indian spices, vine ripened cherry tomatoes and fresh prawns the pomegranate seeds add a welcoming coolness and texture to the curry. The sauce is made very quickly in the thermomix then it can be cooked in the thermomix or finished in an oven proof dish in the oven. Served with homemade nan breads and some mango chutney on the side this is a perfect winter comfort dinner.
Why you will love this recipe for Pomegranate Prawn Curry
- Healthy. Made with antioxidant spices and fresh cherry tomatoes
- A great crowd pleaser. You can double up on this recipe and serve it up to a large crowd. It certainly fed my hungry gang!
- Quick and easy to make. This dish takes very little time to prepare with the help of your thermomix.
- Make ahead. This can made the day ahead, in fact it tastes better the next day as it allows for the spices to permeate through the remaining ingredients. Simply heat up the next day.
- Freezable. This freezes brilliantly so you can plan your meals ahead.
- Tasty. This tastes so good you feel you have just ordered a takeaway from your favourite Indian restaurant.
Ingredients For Pomegranate Prawn Curry
- Prawns. I prefer to use raw prawns for this as they are softer when cooked, however, if you are rushed for time or cannot find raw prawns then frozen cooked prawns taste good in this recipe. I buy my prawns and shell and devein them myself then I add them to the sauce to cook for a few minutes.
- Coriander. You can’t have a curry without fresh coriander in my opinion. However, you can use any fresh herb that compliments this dish like fresh parsley or fresh curry leaves.
- Indian spices. As well as garam masala, I use coriander seeds, cumin seeds, nigella seeds and cardamom pods. By using the seeds of the spices it gives you a fresher spice and a more aromatic flavour. However, you can use bought ground spices.
- Turmeric. I like to use fresh turmeric as I prefer the authentic flavour fresh turmeric imparts but ground turmeric is perfectly fine.
- Red Chillies. I love my fresh chillies. When you own a thermomix they are so easy to prepare and grind to a pulp. You can use red chilli paste if you wish but the flavours of fresh chillies are definitely worth it.
- Ginger. This is a key ingredient in this pomegranate prawn curry as it adds a woody citrus flavour to this dish to complement the remaining ingredients.
- Garlic. As well as its amazing health benefits fresh garlic adds spice and zing to any recipe. In fact, there are very few dishes I don’t add garlic to!
- Pomegranate and pomegranate molasses. The fresh pomegranate seeds add a lovely texture to the curry and they cool the palate down. Pomegranate molasses add a sour-sweet flavour to dishes and are highly antioxidant. Need I say more!
- Coconut Cream. This adds a lovely richness to the sauce. You can use fresh cream or natural yogurt instead but the flavour of the coconut compliments this dish perfectly.
- Tomatoes. Freshly chopped tomatoes adds a freshness and sweetness to the curry. Adding the vine ripened cherry tomatoes with the prawns lightly cooks them so they are bursting with flavour when you take a bite.
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A rich and spicy pomegranate prawn curry made with fresh prawns, cherry tomatoes and spices then topped with pomegranate seeds to add a cooling crunch to the curry
10g fresh coriander, leaves only
400g tomatoes, quartered
1 inch cube of fresh turmeric, peeled
1 tbsp coriander seeds
2 tsp cumin seeds
5 cardamom pods, seeds removed and reserved
¼ tsp nigella seeds
½ tsp ground cinnamon
8g fresh root ginger, peeled
1 small to medium red chilli, seeds removed
1 large onion, peeled and quartered
2 cloves garlic
10 ml olive oil
1 tbsp pomegranate molasses
1 tablespoon garam masala
50g coconut cream
10g ground almonds, optional
1 fresh pomegranate
1kg raw prawns, peeled and deveined leaving 1 each unpeeled
100g vine ripened cherry tomatoes
Salt and pepper, to taste
- Add the coriander leaves to the TM bowl and chop speed 6, 6 seconds. Reserve in a bowl.
- Add the tomatoes and chop speed 4, 5 seconds. Reserve until needed.
- Add the coriander seeds, cumin seeds, cardamom seeds, nigella seeds and cinnamon and grind speed 10, 20 seconds.
- Add the turmeric and ginger with the onions, garlic and red chilli and chop speed 8, 10 seconds. Scrape down with the spatula.
- Add the olive oil and sweat speed 2, 90˚C, 4 minutes.
- Add the chopped tomatoes, pomegranate molasses and garam masala and cook speed 2, 100˚C, 7 minutes. Blend speed 10, 5 seconds.
- Pour in the coconut cream and ground almonds and mix speed 2, 5 seconds.
- Add the prawns and cherry tomatoes and cook reverse speed spoon, 90˚C, 5 minutes.
- Sprinkle with the chopped coriander stirring lightly with the spatula.
- Cook the unshelled prawns by pan frying in some salt and butter until cooked.
- Serve with rice and top with pomegranate seeds and the unshelled prawn. Delicious served with naan bread. Enjoy!
The ground almonds are optional. I add them to thicken the sauce so you can add as much or as little as you like.
You can replace the fresh turmeric with 1 teaspoon of ground turmeric. Likewise you can use ground ginger instead of fresh root ginger.
- Category: Seafood
- Method: Thermomix
- Serving Size: 4-6
Keywords: pomegranate prawn curry