Soft Shell Crab & King Prawn Curry |
Favourites 38
Total Time: 30 Minutes
Serves 4


  • 4 soft shell crabs
  • 360g of king prawns
  • 200ml of coconut cream
  • 20g of tomatoes
  • 8g of coriander
  • 12g of green chillies
  • 12g of mustard
  • 20g of coriander powder
  • 80ml of Greek yoghurt
  • 20g of onion
  • 80g of pakora mix


  1. Combine the coconut cream, tomatoes, coriander, green chillies, mustard, coriander powder, Greek yoghurt and onions in a saucepan and heat through.
  2. Coat the soft shell crab with light pakora mix and fry until crisp.
  3. Lightly fry the king prawns.
  4. Pour the sauce into a bowl and place the crab and the prawns on top and serve.

Recipe courtesy of ‘From Bombay to Britain’, the official National Curry Week Recipe Book

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