Prawns in Coconut Curry Recipe – Authentic Indian Prawn Curry

Last Updated on 2 months by Neha Deshmukh

Prawns In Coconut Curry Recipe – Authentic Indian Prawn Curry

Introduction

Oh, prawn curry. Just the smell of it simmering on the stove transports me right back to my grandmother’s kitchen! This isn’t just a recipe; it’s a hug in a bowl. I first made this for a potluck with friends, and it disappeared so quickly. It’s become a bit of a signature dish, and I’m so excited to finally share my version of this classic Indian prawn curry with you. It’s rich, flavorful, and surprisingly easy to make – even if you’re new to Indian cooking.

Why You’ll Love This Recipe

This prawn curry is a real winner for a few reasons. The creamy coconut milk beautifully balances the warm spices, and the tamarind adds a lovely tang. It’s a dish that’s both comforting and exciting for the tastebuds! Plus, it comes together in under an hour, making it perfect for a weeknight meal or a special occasion.

Ingredients

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

• 700 grams prawns, peeled and deveined
• 400 ml coconut milk (full-fat is best!)
• 3 tbsp vegetable oil or coconut oil
• 1 cinnamon stick
• 2 bay leaves
• 1 sprig curry leaves
• 1 onion, finely chopped
• 1 tspn ginger/garlic paste (equal parts ginger and garlic, blended)
• 0.5 tspn turmeric powder
• 1.5 tspn curry masala
• 1 tspn ground coriander
• 1 tspn tamarind pulp (or paste)
• 1.5 tspn sugar or palm sugar
• 2 garlic cloves, minced (for marinade)
• 1 tspn garam masala (for marinade)
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients that really make this curry sing:

• Coconut Milk: Don’t skimp on the coconut milk! Full-fat coconut milk creates the richest, most flavorful sauce. You can use canned or fresh, but canned is more convenient.
• Garam Masala: This is a blend of warming spices – typically cardamom, cinnamon, cloves, and cumin. Every family has their own secret recipe, so feel free to use your favorite brand.
• Curry Masala: Similar to garam masala, but usually includes more robust spices like coriander, cumin, and chili powder. Again, regional variations are huge!
• Tamarind: This adds a wonderful sourness that balances the sweetness of the coconut milk and sugar. You can find tamarind pulp or paste in most Indian grocery stores. If using a block of tamarind, soak it in warm water and strain to get the pulp.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the prawns. In a bowl, combine the prawns with the garam masala and a pinch of salt. Give it a good mix and pop it in the fridge for about 30 minutes. This helps them absorb all those lovely flavors.
2. Heat 2 tablespoons of oil in a large pan or pot over medium-high heat. Flash-fry the marinated prawns for just a few seconds until they turn lightly pink and browned. Don’t overcook them – they’ll finish cooking in the sauce! Remove the prawns from the pan and set them aside, covered, to keep them warm.
3. Clean the pan and add the remaining tablespoon of oil. Add the cinnamon stick and bay leaves and fry for about 30 seconds, until fragrant. This blooms the spices and releases their aroma.
4. Add the chopped onion and curry leaves to the pan and sauté until the onion is golden brown and softened – about 5-7 minutes. Patience is key here; a well-caramelized onion is the foundation of a great curry.
5. Stir in the ginger-garlic paste and cook for another minute, until fragrant. You really want to cook out the raw garlic smell.
6. Now for the spice magic! Add the curry masala, coriander powder, and turmeric powder. Cook for 2 minutes on low heat, stirring constantly, to prevent the spices from burning.
7. Pour in the coconut milk and bring to a simmer. Let it simmer gently for about 30 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
8. Add the tamarind pulp and sugar (or palm sugar) to the sauce. Cook for another 5 minutes, stirring until the sugar is dissolved. Taste and adjust the seasoning as needed. Remove the cinnamon stick and bay leaves.
9. For a super smooth sauce, use an immersion blender to blend it until it’s velvety. (Be careful when blending hot liquids!).
10. Return the prawns to the sauce and heat through for a few minutes, until they are cooked through and coated in the delicious curry.

Expert Tips

• Don’t overcrowd the pan when frying the prawns. Work in batches if necessary.
• If you don’t have tamarind pulp, you can substitute with a tablespoon of lemon juice, but the flavor won’t be quite the same.
• Taste as you go! Adjust the spices, salt, and sugar to your liking.

Variations

• Vegan Adaptation: Swap the prawns for plant-based prawns or firm tofu.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check the label on your curry masala to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustments: Add a pinch of chili powder or a finely chopped green chili to the curry for extra heat.
• Festival Adaptations: My aunt always makes this for Onam and Christmas – it’s a real crowd-pleaser during the holidays!

Serving Suggestions

This prawn curry is best served hot with fluffy basmati rice. A side of warm naan bread is also fantastic for soaking up all that delicious sauce. A simple cucumber raita (yogurt dip) provides a cooling contrast to the richness of the curry.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

1. What type of prawns are best for this curry? Medium to large-sized prawns work best. You can use fresh or frozen, but make sure they are peeled and deveined.
2. Can I use store-bought curry paste instead of making the masala? While you can, the flavor won’t be as complex or authentic. I highly recommend making your own masala for the best results.
3. How can I adjust the sweetness/sourness of the curry? Add more sugar for sweetness and more tamarind pulp for sourness.
4. What is the best way to prepare the tamarind pulp? Soak a small block of tamarind in warm water for about 20 minutes, then mash it with your fingers and strain the pulp through a sieve.
5. Can this curry be made ahead of time? Yes! You can make the sauce a day or two in advance and store it in the refrigerator. Add the prawns just before serving.
6. What rice varieties pair best with this prawn curry? Basmati rice is the classic choice, but jasmine rice or even brown rice would also be delicious.