The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
King Prawn Malabar Curry with Turmeric Rice & Peanut Cucumber Salad
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer responsibly-sourced king prawns in their flavourful Malabar curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with fragrant turmeric rice and a refreshing peanut cucumber salad to complete the feast!
1/3 daily fibre
6 plants
Speedy Sauce
Serving size
Ingredients
- 1 unwaxed lemon
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 handful of fresh coriander
- 1 midi cucumber
- 1 tsp turmeric
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 15g creamed coconut
- 250g mangalore malabar curry sauce (Mustard, Celery, Nuts, Peanuts, Sesame, Soya) (Water, Onion, Tomato, Sunflower Oil, Tomato Paste, Coconut Milk (4%), Garlic, Mustard Seeds, Ground Spices, (Fenugreek, Turmeric, Kashmiri Chilli Powder, Black Pepper, Coriander Seeds, Cardamom, Cloves, Fennel Seeds) Ginger, Dried Coconut, Tamarind, Salt, Curry Leaves, Green Chilli, Colour: Caramel Liquid.)
- 110g baby tomatoes
- 1 onion
- 200g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
Nutritional Information
Calories: 614
Protein: 26g
Carbs: 54g
Fat: 33g
Ingredients
- 1 unwaxed lemon (use half)
- 1 onion (use half)
- 100g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 250g mangalore malabar curry sauce (use half) (Mustard, Celery, Nuts, Peanuts, Sesame, Soya) (Water, Onion, Tomato, Sunflower Oil, Tomato Paste, Coconut Milk (4%), Garlic, Mustard Seeds, Ground Spices, (Fenugreek, Turmeric, Kashmiri Chilli Powder, Black Pepper, Coriander Seeds, Cardamom, Cloves, Fennel Seeds) Ginger, Dried Coconut, Tamarind, Salt, Curry Leaves, Green Chilli, Colour: Caramel Liquid.)
- 15g creamed coconut (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 110g baby tomatoes (use half)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 1 handful of fresh coriander (use half)
- 1 midi cucumber (use half)
- 1 tsp turmeric (use half)
Nutritional Information
Calories: 614
Protein: 26g
Carbs: 54g
Fat: 33g
King Prawn Malabar Curry with Turmeric Rice & Peanut Cucumber Salad
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer responsibly-sourced king prawns in their flavourful Malabar curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with fragrant turmeric rice and a refreshing peanut cucumber salad to complete the feast!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a medium bowl & a measuring jug
Simmer the prawns
- Thinly slice half the onion. Halve the tomatoes. Drain the prawns
- Heat the large frying pan with 1 tbsp oil on high heat. Once hot, add the sliced onion and cook for 4 mins, until softening. Add the prawns and tomatoes and cook for 2 mins, thens stir in Malabar curry sauce, creamed coconut and 100ml water (50ml for 1 person). Lower the heat and simmer for 7 mins, until the prawns are pink and cooked through. Add a splash of water if it gets too dry
Make the peanut cucumber salad
- Meanwhile, dice the cucumber into 1cm chunks. Roughly chop the coriander. Finely dice the remaining onion. Roughly chop the peanuts
- Add all to the medium bowl, along with the juice from the lemon and 1 tsp olive oil. Season with salt and pepper
Heat the rice
- Heat the medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and the turmeric and cook for 2-3 mins, until piping hot. Season with salt
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Share the prawn Malabar curry between bowls, with the turmeric rice and peanut cucumber salad alongside
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