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Total time
4 person(s)


Prawn and Egg Curry

  • 4 eggs
  • 1 tbsp cumin seeds
  • 1 onion, medium, halved
  • 3 garlic cloves
  • 20 g fresh ginger
  • 1 tbsp olive oil
  • 400 g canned tomatoes
  • 400 g water
  • 2 tbsp Tandoori Paste
  • 400 g prawn flesh, raw, if frozen defrost first
  • 100 g fresh mushrooms, sliced

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  • Spatula TM5/TM6
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Recipe's preparation

  1. Boil eggs on Egg Boiling Mode, to medium hard.
  2. Add cumin seeds, toast 3 minutes varoma temp speed 2
  3. Add onion, garlic, ginger and oil and chop 3 seconds speed 9, scrape down.
  4. Cook 4 mins, varoma temp, speed 2
  5. Add tomatoes, water and tandoori paste, cook 15 min varoma
  6. Add prawns and mushrooms, cook 4 min varoma speed slowest, reverse.
  7. Cut eggs into quarters and serve the curry over the top. Serve with konjac noodles for low cal/low carb, otherwise serve with rice or noodles of choice.


This is a mild curry, if you want a bigger hit add more tandoori paste and a tablespoon of malaysian curry powder.

Thermomix Model

  • Appliance TM 6 image
    Recipe is created for
    TM 6
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Prawn and Egg Curry



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