Search our range and recipes

Prawns Xec Xec

Our Prawn Xec Xec recipe is perfect for when you want a hot and spicy curry! This recipe is simple, tasty and bursting with flavour from our Vindaloo Spice Paste. This is our hottest and spiciest paste, and the reason why this curry really packs a punch. Bursting with chilli, cumin and coriander, this heady mix is truly delicious- but only for those who like it hot!

1 out of 3 Difficulty
3 out of 3 spice levels Hot
45 mins Preparation

Ingredients

Serves 4 people

2 tbsp oil

1 large onion, diced

1 tsp black mustard seeds

1 tsp fresh curry leaves

1 tbsp ginger (chopped or paste)

1 tbsp garlic (chopped or paste)

1 tsp dried red chillies, crushed

2 1/2 tbsp Patak's Vindaloo Paste

100ml water

200g tinned chopped tomatoes

400ml coconut milk

650g raw king prawns

2 tbsp tamarind paste

1 tbsp sugar

Salt to taste

1 tbsp coriander, chopped (to garnish)

Method

  1. Heat oil in a pot. Crackle the black mustard seeds and curry leaves, and immediately add the diced onions.
  2. Cook the onions till they are soft and dark brown in colour. Add ginger and garlic, and cook until the raw aroma of the garlic disappears.
  3. Add Patak's Vindaloo Spice Paste, the crushed red chillies and water. Cook on medium heat until all the water evaporates.
  4. Add chopped tomatoes and cook until they are soft and mushy. Then blend to a pulpy consistency.
  5. Add coconut milk and cook the sauce until it thickens.
  6. Add tamarind and sugar, and bring the sauce to a boil. Add the prawns and simmer for 4 minutes.
  7. Adjust the seasoning with salt, garnish with chopped coriander, and serve hot with naan bread or rice.
  • Serves 4 people

    2 tbsp oil

    1 large onion, diced

    1 tsp black mustard seeds

    1 tsp fresh curry leaves

    1 tbsp ginger (chopped or paste)

    1 tbsp garlic (chopped or paste)

    1 tsp dried red chillies, crushed

    2 1/2 tbsp Patak's Vindaloo Paste

    100ml water

    200g tinned chopped tomatoes

    400ml coconut milk

    650g raw king prawns

    2 tbsp tamarind paste

    1 tbsp sugar

    Salt to taste

    1 tbsp coriander, chopped (to garnish)

    1. Heat oil in a pot. Crackle the black mustard seeds and curry leaves, and immediately add the diced onions.
    2. Cook the onions till they are soft and dark brown in colour. Add ginger and garlic, and cook until the raw aroma of the garlic disappears.
    3. Add Patak's Vindaloo Spice Paste, the crushed red chillies and water. Cook on medium heat until all the water evaporates.
    4. Add chopped tomatoes and cook until they are soft and mushy. Then blend to a pulpy consistency.
    5. Add coconut milk and cook the sauce until it thickens.
    6. Add tamarind and sugar, and bring the sauce to a boil. Add the prawns and simmer for 4 minutes.
    7. Adjust the seasoning with salt, garnish with chopped coriander, and serve hot with naan bread or rice.