Prawns Recipe- Spicy Indian Prawn Curry with Kashmiri Chilli & Cumin

Last Updated on 2 months by Neha Deshmukh

Prawns Recipe: Spicy Indian Prawn Curry with Kashmiri Chilli & Cumin

Hey everyone! If you’re anything like me, you absolutely love a good prawn curry. There’s just something so satisfying about those succulent prawns swimming in a rich, flavourful sauce. This particular recipe is a real favourite in my family – it’s a beautiful balance of spice, tang, and aroma, and it always disappears quickly! I first made this when I was trying to recreate a dish my grandmother used to make, and after a few tweaks, I think I’ve finally got it just right. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any prawn curry. It’s a vibrant, flavour-packed dish that’s surprisingly easy to make. The Kashmiri chilli powder gives it a gorgeous red colour and a lovely, mild heat – perfect for those who enjoy a bit of spice without being overwhelmed. Plus, the cumin adds a wonderful earthy depth that really elevates the whole dish. It’s ready in under an hour, making it perfect for a weeknight treat or a weekend feast.

Ingredients

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

• 700 grams prawns, peeled and deveined
• 3 tsp ground cumin
• 0.5 tsp turmeric powder
• 2 tsp crushed garlic
• 4 tsp Kashmiri Chilli Powder
• 0.5 unit lemon (juice and rind)
• 0.25 cup olive oil or vegetable oil (plus 2 tbsp for sautéing)
• 1 large onion, finely chopped
• 2 tsp ginger/garlic paste
• 1 sprig curry leaves
• 3-4 green chillies, slit lengthwise
• 8 medium roma tomatoes, blended to a smooth puree
• 1 tbsp Kashmiri Chilli Powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp turmeric powder
• 0.5 tsp sugar
• 0.5 cup fresh cream (optional)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really special:

• Kashmiri Chilli Powder: Don’t skip this! It’s the secret to that beautiful red colour and a gentle warmth. It’s much milder than regular chilli powder, so you can use a generous amount without making the curry too fiery.
• Cumin: I love the earthy flavour cumin brings to this curry. It really grounds all the other spices.
• Fresh Curry Leaves: These little guys are essential for that authentic Indian flavour. If you can find them, definitely use them! They add a lovely citrusy aroma.
• Roma Tomatoes: I prefer Roma tomatoes for the sauce base because they’re less watery and have a naturally sweet flavour. But any ripe tomatoes will work in a pinch.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s marinate those prawns. In a bowl, combine the prawns with 3 tsp ground cumin, 0.5 tsp turmeric powder, 2 tsp crushed garlic, 4 tsp Kashmiri Chilli Powder, the juice and rind of half a lemon. Give it a good mix, then pop it in the fridge for at least an hour. This really helps the flavours penetrate the prawns.
2. Heat 0.25 cup of oil in a large pan or pot over medium-high heat. Flash-fry the prawns in batches for 1-2 minutes per side, until they turn pink and opaque. Don’t overcrowd the pan, or they’ll steam instead of fry. Set the fried prawns aside.
3. Add 2 tbsp of oil to the same pan. Sauté the chopped onion until it’s golden brown and softened – about 5-7 minutes. Then, add the ginger/garlic paste, curry leaves, and slit green chillies. Sauté for another minute until fragrant.
4. Now, it’s spice time! Stir in 1 tbsp Kashmiri Chilli Powder, 1 tsp ground cumin, 1 tsp ground coriander, and 0.5 tsp turmeric powder. Cook for about a minute, stirring constantly, to toast the spices and release their aromas.
5. Pour in the blended tomato puree, add salt to taste, and a pinch of sugar. Bring the sauce to a simmer, then reduce the heat to low and let it cook for 15-20 minutes, or until it thickens beautifully. Stir occasionally to prevent sticking.
6. (Optional) If you like a richer, creamier curry, stir in 0.5 cup of fresh cream. Then, gently add the fried prawns and heat them through for a couple of minutes.
7. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t be afraid to adjust the spice level to your liking.
• Marinating the prawns is key for maximum flavour.
• Sautéing the onions until golden brown is crucial for building a flavourful base.
• Simmering the sauce allows the flavours to meld together beautifully.

Variations

• Vegan Adaptation: Swap the prawns for cauliflower florets or chickpeas, and use a plant-based cream alternative.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce the amount of chilli powder if you prefer a milder curry, or add a pinch of cayenne pepper for extra heat.
• Festival Adaptation: This prawn curry is a fantastic addition to a larger festive spread, especially during celebrations like Diwali or Eid. My aunt always makes a huge batch for family gatherings!

Serving Suggestions

This prawn curry is absolutely divine served with:

• Steaming hot basmati rice
• Fluffy naan bread
• A side of cooling raita (yogurt dip)
• A simple salad

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.

FAQs

1. What type of prawns are best for this curry? Medium to large-sized prawns work best, as they hold their shape well during cooking.
2. Can I use frozen prawns? If so, how should I prepare them? Absolutely! Just make sure to thaw them completely and pat them dry before marinating.
3. How can I adjust the heat level of this prawn curry? Reduce or increase the amount of Kashmiri chilli powder, or add a pinch of cayenne pepper for extra spice.
4. What is the best way to balance the flavours in this curry? The key is to taste as you go and adjust the salt, sugar, and spice levels accordingly.
5. Can this curry be made ahead of time? Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 2 days. 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.