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Veetee Recipe

Simple Tomato & Prawn Masala

Medium4 Servings
This tasty Simple Prawn & Tomato Masala is easy to cook and made easy with VeeTee Heat & Eat rice. Try something healthy with this tasty dish.

What you need to get


  • 2 trays VeeTee Basmati Rice

  • 1 tbsp vegetable oil

  • 2 onions, cut into 6 wedges

  • 6 ripe tomatoes, each cut into 8 wedges

  • 3cm of fresh root ginger, chopped

  • 6 garlic cloves, roughly chopped

  • 3 tbsp masala curry paste

  • 400g shelled raw king prawns

  • 250g frozen peas

  • salt & pepper

  • coriander and lime wedges, to serve


What you need to do


  1. Reserve 8 of the tomato wedges, then place the remainder in a food processor with the ginger and garlic and blend for 1 minute.

  2. Heat the oil in a frying pan then cook the onions over a medium heat until soft and beginning to brown, for about 5 minutes.

  3. Add the curry paste to the pan and cook out for 1 minute.

  4. Stir in the tomato mix and remaining tomato wedges, then place over a high heat for 5 minutes, stirring so the sauce doesn’t catch on the bottom of the pan.

  5. Add in the prawns and peas; simmer gently until prawns are pink and just cooked through, adjust the seasoning.

  6. Meanwhile cook the rice according to instructions and divide into warmed bowls, place the prawn curry on top.

  7. Scatter with coriander, and serve immediately with the lime wedges.


Tips: Use 1 heaped teaspoon of ginger purée if you don't have any root ginger.

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Simple Tomato & Prawn Masala

Simple Tomato & Prawn Masala This tasty Simple Prawn & Tomato Masala is easy to cook and made easy with VeeTee Heat & Eat rice. Try something healthy with this tasty dish.

What you need to get


  • 2 trays VeeTee Basmati Rice

  • 1 tbsp vegetable oil

  • 2 onions, cut into 6 wedges

  • 6 ripe tomatoes, each cut into 8 wedges

  • 3cm of fresh root ginger, chopped

  • 6 garlic cloves, roughly chopped

  • 3 tbsp masala curry paste

  • 400g shelled raw king prawns

  • 250g frozen peas

  • salt & pepper

  • coriander and lime wedges, to serve


What you need to do


  1. Reserve 8 of the tomato wedges, then place the remainder in a food processor with the ginger and garlic and blend for 1 minute.

  2. Heat the oil in a frying pan then cook the onions over a medium heat until soft and beginning to brown, for about 5 minutes.

  3. Add the curry paste to the pan and cook out for 1 minute.

  4. Stir in the tomato mix and remaining tomato wedges, then place over a high heat for 5 minutes, stirring so the sauce doesn’t catch on the bottom of the pan.

  5. Add in the prawns and peas; simmer gently until prawns are pink and just cooked through, adjust the seasoning.

  6. Meanwhile cook the rice according to instructions and divide into warmed bowls, place the prawn curry on top.

  7. Scatter with coriander, and serve immediately with the lime wedges.


Tips: Use 1 heaped teaspoon of ginger purée if you don't have any root ginger.