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 Cumin Rice & Coconut Chips
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!
5 plants
Speedy Sauce
Family classics
Serving size
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
Nutritional Information
Calories: 519
Protein: 25g
Carbs: 44g
Fat: 27g
King Prawn Malabar Curry with Cumin Rice & Coconut Chips
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!
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Cooking Instructions
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
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