Prawn Curry Recipe – Authentic Indian Prawns with Spices

Last Updated on 2 months by Neha Deshmukh

Prawn Curry Recipe – Authentic Indian Prawns With Spices

Hey everyone! If you’re anything like me, a good prawn curry is pure comfort food. There’s just something about those succulent prawns swimming in a fragrant, spicy gravy that makes everything better. I remember the first time I made this – it was for a small get-together with friends, and it disappeared so quickly! Today, I’m sharing my go-to recipe for an authentic Indian prawn curry that’s bursting with flavour.

Why You’ll Love This Recipe

This prawn curry isn’t just delicious; it’s surprisingly easy to make. It’s perfect for a weeknight dinner but special enough to impress guests. The blend of spices creates a wonderfully aromatic and flavourful dish that’s sure to become a family favourite. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and even adapt it to suit different dietary needs.

Ingredients

Here’s what you’ll need to create this prawn curry magic:

• 500 gms prawns
• 1 large onion
• 1 medium tomato
• 10 curry leaves
• 1 tbsp ginger garlic paste
• 3 green chillies
• 1 tsp chilli powder
• 0.33 tsp turmeric powder
• 1 tsp coriander powder
• 0.5 tsp cumin powder
• 0.25 tsp garam masala powder
• Salt to taste
• 2 tbsp oil
• Fresh coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! Freshness is key, especially with prawns. Look for prawns that smell fresh and have a firm texture.

Spice blends can vary regionally. I personally love a good balance of coriander and cumin, but feel free to adjust to your preference. Some families add a pinch of fennel seeds for extra aroma!

When it comes to oil, you have options. Traditionally, many South Indian homes use mustard oil for a pungent flavour, but vegetable oil works perfectly well too – it’s what I usually reach for.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the chopped onions and green chillies and sauté until they turn translucent – about 5 minutes.
2. Now, add the ginger-garlic paste and curry leaves. Fry for about a minute until you can really smell that lovely aroma. This is where the magic starts!
3. Toss in the chopped tomatoes and cook for another 3 minutes, until they soften and start to break down.
4. Time for the spices! Add the turmeric, coriander, cumin, and chilli powders. Cook for a minute or two, stirring constantly, until everything is fragrant. You don’t want those spices to burn!
5. Add the cleaned prawns and salt. Sauté for about 5 minutes, stirring occasionally, until the prawns start to change colour.
6. Pour in 1 cup of water, cover the pan, and simmer for 5-7 minutes, or until the prawns are cooked through and tender.
7. Finally, sprinkle in the garam masala and garnish with fresh coriander leaves. Give it a good stir and you’re ready to serve!

Expert Tips

• Don’t overcook the prawns! They become rubbery really quickly.
• If you’re using smaller prawns, reduce the cooking time accordingly.
• A splash of lemon juice at the end brightens up the flavours beautifully.
• For a richer curry, add a tablespoon of coconut milk along with the water.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

Vegan Prawn Curry: Believe it or not, you can make a fantastic prawn-style curry without the prawns! Jackfruit or banana blossom are excellent substitutes – they have a similar texture.

Gluten-Free Prawn Curry: This recipe is naturally gluten-free, but always double-check your spice blends to ensure they haven’t been processed with any gluten-containing ingredients.

Spice Level Adjustments:
* Mild: Reduce the chilli powder to ½ tsp or omit it altogether.
* Medium: Stick to the 1 tsp chilli powder.
* Hot: Add an extra ½ tsp chilli powder or a pinch of cayenne pepper.

Coastal Variations:
* Goan: Add a splash of vinegar and a pinch of sugar for a tangy-sweet flavour.
* Kerala: Use coconut oil and add a few red chillies for extra heat.
* Bengali: Incorporate mustard paste for a distinctive flavour.

Festival Adaptations: For special occasions, I sometimes add a touch of saffron to the curry for a beautiful colour and aroma.

Serving Suggestions

Prawn curry is best served hot with steamed rice or warm chapatis. A side of raita (yogurt dip) and a simple salad can complete the meal. My family loves it with a side of crispy papadums too!

Storage Instructions

Leftover prawn curry can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of prawns are best for curry?

Medium to large-sized prawns work best. They hold their shape well during cooking and have a lovely texture.

Can I use frozen prawns in this recipe?

Yes, absolutely! Just make sure to thaw them completely and pat them dry before adding them to the curry.

How can I adjust the spice level of this prawn curry?

As mentioned earlier, you can adjust the amount of chilli powder to control the heat. You can also add a pinch of sugar to balance the spice.

What is the best way to clean prawns for cooking?

Devein the prawns by making a shallow cut along the back and removing the dark vein. Rinse them thoroughly under cold water.

Can this curry be made ahead of time?

Yes, you can make the curry base (up to step 5) ahead of time and store it in the refrigerator. Add the prawns and finish cooking just before serving.

What side dishes complement prawn curry perfectly?

Steamed rice, chapatis, raita, salad, and papadums are all excellent choices!

Enjoy making this prawn curry – I hope it brings as much joy to your table as it does to mine! Let me know in the comments how it turns out.