Woolworths
April 12, 2026
This recipe leans toward a rich, tomato-based curry, and the use of chutney and all-in-one curry powder is a common South African shortcut.
Serves: 4 Prep time: 15 minutes Cook time: 20-25 minutes
For the Prawns & Pasta:
For the Curry Sauce:
Three Streams Smokehouse is proud to partner with Woolworths South Africa in the retail sector, supplying sustainably sourced and responsibly farmed Norwegian Salmon, Rainbow Trout, and a variety of other premium-quality seafood products.
As of 2024, we are honoured to not only supply Woolworths in the Deli, Frozen, and Primal categories but also to have taken over the management and supply of their Fresh Seafood Counters.
This partnership means that Three Streams Smokehouse now proudly supplies an extensive range of seafood products to Woolworths stores across the Western Cape, Gauteng, and KwaZulu-Natal regions.
1. Prepare Prawns and Cook Pasta:
Thaw Prawns: Place the frozen prawns in a bowl of cold water for about 10-15 minutes, until fully thawed. Drain well and pat them very dry with a paper towel. Season lightly with salt and pepper.
Cook Pasta: Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta cooking water before draining. Drain the pasta and set aside.
2. Build the Curry Base (Masala):
Heat 2 Tbsp of oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté until soft and translucent, about 5-7 minutes. If using a bay leaf, add it now.
Stir in the minced garlic, ginger, and chopped chillies (if using). Cook for about 1 minute until fragrant.
Bloom the Spices: Add the curry powder and turmeric. Cook, stirring continuously, for about 1-2 minutes. This is a crucial step to deepen the spice flavour. Add a splash of oil if the spices stick.
3. Simmer the Sauce:
Stir in the canned chopped tomatoes and the broth.
Add the apricot chutney and a pinch of salt. Stir well to combine.
Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 8-10 minutes, allowing the flavours to meld and the sauce to thicken slightly.
4. Finish the Sauce and Cook Prawns:
Stir in the cream (or coconut milk) and heat through for 1-2 minutes. Taste the sauce and adjust seasoning—add more salt, or more chutney for sweetness/tang.
Add the patted-dry prawns to the simmering sauce. Cook for only 2-4 minutes, or until they turn pink and opaque and are just cooked through. Do not overcook.
5. Combine and Serve:
Add the cooked, drained pasta to the curry sauce with the prawns.
Toss gently to coat the pasta evenly. If the sauce seems too thick, add a tablespoon of the reserved pasta water at a time until you reach your desired consistency.
Stir in a squeeze of fresh lemon or lime juice (this ‘lifts’ the flavour).
Serve immediately, garnished generously with fresh chopped coriander.
