Indian prawn curry. Unbelievably easy to make and lip-smacking, this prawn curry is one of my all-time favorites. The aromatic spices give it a wonderful flavor, and the prawns are cooked to perfection in the delicious sauce. Spoon this fragrant curry over a bed of fluffy rice or pair it with your favorite classic flatbread for an effortless meal that’s made for cooler months.
In my opinion, prawns or shrimp are one of the most celebrated ingredients in the culinary world. And when combined with the rich flavors of aromatic spices, this wonderful ingredient becomes undeniably delicious, vibrant and guaranteed to impress everyone at the dinner table.
If you love prawns, make this Indian prawn curry, a classic featuring the beautiful spices and luscious coconut milk. Subtly spiced with rich and flavorful sauce, this recipe is your best friend when it comes to making delicious weeknight meal in minutes.
Let's Make Indian Prawn Curry
To make this prawn dish, start with peeling the prawns. You can leave the tails intact if you like. I chose to peel the prawns completely to eliminate the messy process of peeling them later.
The base of the curry is super simple. First, you make the delicious sauce and then cook the prawns in it alongside coconut milk. It’s a simple combination of sautéed onions, spices and tomatoes.
To make the sauce, heat up a little oil in a pan, sauté some onions alongside ginger, garlic and green chilies, and then fry the spices. The spices include ground cumin, ground coriander, red chili powder and garam masala. The tomato paste adds a rich tangy flavor to this Indian prawn curry that really complements with the flavor of the prawns.
Now the peeled prawns go in along with water and enough salt. Let this cook, covered, for about 5-10 minutes depending on the size of the prawns. Finally, pour in coconut milk and simmer for another 2 minutes.
Add a sprinkle of coriander leaves if you like and spoon it over rice. Yum!
More Prawn Curry Recipes:
- Prawn Mango Curry | Chemmeen Manga Curry
- Kerala Prawn Coconut Curry
- Kerala Prawns Fry
- Kerala Prawn Roast ( Chemmen Roast)
- Prawns Drumstick Curry | Chemmeen Muringakka Theeyal
Indian Prawn Curry | Video
Ingredients
- 1 tablespoon oil
- 1 cup chopped onions
- 1 cm fresh ginger peeled and chopped
- 2 garlic cloves peeled and chopped
- 1 green chili chopped (optional)
- ½ teaspoon ground turmeric turmeric powder
- 1 teaspoon ground cumin cumin powder
- 1 teaspoon ground coriander coriander powder
- ½ - 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 2 tablespoons tomato paste tomato purée
- 500 g prawns peeled and deveined
- Water
- ¼ cup coconut milk
- 2 tablespoons chopped coriander cilantro leaves
- Salt and pepper to taste
- Steamed rice to serve
- Roti or naan to serve
Instructions
- Heat oil in a large frying pan over medium-high heat. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until they are soft and translucent.
- Add ginger, garlic and green chilies (if using). Sauté, stirring, for 1 minute or until fragrant.
- Add ground turmeric, ground cumin, ground coriander, garam masala and red chili powder. Sauté, stirring, for a minute or until aromatic.
- Add tomato paste. Sauté, stirring, for few seconds.
- Add prawns and 1 cup water. Season with salt and pepper.
- Bring to a boil. Reduce heat, and simmer, covered, for 5-10 minutes depending on the size of the prawns or until they are cooked through.
- Add coconut milk. Simmer for 1 minute.
- Garnish with coriander (cilantro) leaves.
- Serve with rice or naan.
Video
Nutrition
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David says
Simple easy yet tasted amazing
May says
Lovely curry! I added some broccoli to bulk it up and have vegs. Not much washing up either! Great easy recipe
Fiona says
I really want to thank you for this recipe and all that you share. Your website has become my go-to resource when I'm looking for breakfast, lunch, dinner, snack & drink inspiration!! Every recipe I've tried has been delicious and one I keep in my rotation. Thank you so much from a family with satisfied tummies!
Neha Patel says
Can frozen raw prawns be used for this recipe? If so, how do I cook them following this recipe?
Rose Mary George says
Yes