King Prawn Malabar Curry with Cumin Rice & Coconut Chips

Serving size

1 person 2 people 4 people

Ingredients

20g toasted coconut chips
500g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
2 tsp cumin seeds
160g mangetout
200ml coconut milk

(Coconut, Water)
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.)
400 x king prawns (Crustaceans)

(Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
200g baby tomatoes
2 pepper

Allergens

Contains: Mustard, Crustaceans

May Contain: Celery, Nuts, Peanuts, Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	100Kcal	519Kcal
	418kJ	2172kJ
Fat	5.2g	27g
of which saturates	2.6g	13g
Carbohydrates	9g	44g
of which sugars	2.0g	10g
Protein	4.7g	25g
Salt	0.38g	2.0g
Fibre	1.8g	9.1g

Back

5 plants Speedy Sauce Family classics

King Prawn Malabar Curry with Cumin Rice & Coconut Chips

Prep time: 10 mins

Total time: 15 mins

Cuisine: Indian

Food group: Shellfish

If you never thought you could get a delicious dinner on the table in 15 minutes, think again. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer responsibly-sourced jumbo tiger prawns in their flavourful Malabar curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with fragrant cumin rice, and there you have it: dinner in 15!

Cooking Instructions

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.

Before you start

Pull out 2 large frying pans

Time to fry

Cut the peppers into 2cm chunks. Drain the prawns
Heat a large frying pan with 1 tbsp oil on high heat. Once hot, add the pepper and whole tomatoes and cook for 3 mins, until softening. Season with salt and pepper

Simmer the curry

Add the malabar curry sauce to the pan, along with the coconut milk. Bring to the boil, then add the prawns
Simmer for 7 mins, until the prawns are pink and cooked through

Make the cumin rice

Meanwhile, roughly chop the mangetout into small pieces
Heat the other large frying pan with 1 tsp oil on medium-high heat. Once hot, add the mangetout and cumin seeds. Cook for 2-3 mins, until softening. Add the rice with a splash of water, breaking it up with a wooden spoon
Season with a pinch of salt and cook for 2-3 mins, until piping hot

Plate up

Check your prawns are cooked through; they should be opaque, firm and steaming hot
Season the malabar curry to taste, then share between bowls, with the cumin rice alongside. Garnish with the coconut chips