Prawn curry is a rich and aromatic dish that brings together the delicate sweetness of prawns with a mix of bold, spicy flavors. Whether you’re looking to make a comforting weeknight dinner or a special meal to impress guests, prawn curry is both simple to prepare and incredibly satisfying. The combination of spices, coconut milk, and tender prawns creates a dish that’s both comforting and exciting to the taste buds.
To start, heat some oil in a large pan or skillet over medium heat. Add chopped onions and sauté them until they become soft and translucent. This will be the base for your curry’s rich flavor. Once the onions are ready, add minced garlic, ginger, and a combination of spices such as turmeric, cumin, coriander, garam masala, and chili powder. These spices will create the deep, aromatic flavor profile that defines a great prawn curry.
Next, add chopped tomatoes to the pan and cook them until they soften and break down. This creates a flavorful sauce base for the curry. If you like a smoother sauce, you can blend the tomatoes before adding them to the pan. Then, pour in a can of coconut milk, which gives the curry a creamy texture and balances the heat of the spices.
Let the curry simmer for about 10-15 minutes, allowing the flavors to meld together. You can adjust the consistency by adding a little water or vegetable broth, depending on how thick or thin you prefer your sauce. Taste the curry and adjust the seasoning with salt, pepper, or a pinch of sugar if you need to balance the flavors.
Once the sauce is ready, add the prawns to the pan. Cook them for 3-5 minutes, or until they turn pink and are fully cooked through. Be careful not to overcook the prawns, as they can become rubbery.
Garnish the curry with freshly chopped cilantro and serve it with steamed rice or naan bread to soak up the delicious sauce. You can also add a squeeze of fresh lime for a burst of acidity to balance the richness of the curry.
Prawn curry is a wonderful dish that combines spice, creaminess, and the natural sweetness of seafood. It’s perfect for anyone craving a hearty, flavorful meal that’s still light and fresh. Whether you’re a fan of Indian curries or looking for something new, this prawn curry will undoubtedly become a favorite in your recipe collection.
Ingredients
- 500 grams Prawns Cleaned and deveined
- 2 tablespoons Vegetable oil
- 1 Onion Finely chopped
- 2 tablespoons Ginger-garlic paste
- 2 teaspoons Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder Adjust to taste
- 2 cups Tomato puree
- 1 cup Coconut milk
- to taste Salt
- 1 handful Coriander leaves Chopped, for garnish
Instructions
- Heat the oil in a large pan over medium heat. Add the chopped onion and cook until translucent.
- Add the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
- Stir in the coriander powder, turmeric powder, and red chili powder. Cook for another minute.
- Add the tomato puree and cook until the oil begins to separate from the sauce.
- Pour in the coconut milk and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes.
- Add the prawns and cook for 5-7 minutes, or until they are cooked through and tender.
- Season with salt to taste and garnish with fresh coriander leaves. Serve hot with rice or naan.
Absolutely loved this recipe! The prawns were perfectly tender and the flavors were rich. Will definitely make it again!
I dunno, my curry turned out too watery. Did I do something wrong? It tasted fine, but I expected something thicker.
I’m not sure but I usually put in some flour or cornstarch to thicken things up if they’re too watery.
If it was watery, maybe you added too much tomato puree or didn’t let it simmer long enough? That coconut milk should help thicken it up.
What is coconut milk? Can I use regular milk instead? I want to try this but not sure if it’s okay to substitute.
I made it for a dinner party, and it was a hit! Everyone asked for the recipe. Will definitely make again!
Made this tonight and it turned out super flavorful! The coconut milk really softens the chili, and the “oil separates” step is the key. I served it with basmati and it was gone fast.
Yes!! I love how the coconut milk balances the chili—exactly what you said. I also always wait for that oil-to-separate moment and it makes the whole curry taste “restaurant-y.”
Hmm I tried it once and mine was kinda sweet, like too much coconut. Maybe I should’ve reduced the chili? Also I didn’t really see the “oil separate” thing—can you tell what it should look like?
It was too spicy for me. I added only half the chili powder and it was still fiery! 😅
I totally get you! I find chili powder can really pack a punch. I usually just skip it altogether.
Too spicy? How can it be too spicy?! I love a good kick in my curry! Maybe try ginger next time?
Yum! The prawns turned out perfectly. I served it with rice and my family loved it!
Ugh, I tried and it was a disaster. Wrong temp or something, idk.
I think maybe you put the temp too high. Prawns need a low heat! Or maybe your stove is weird?
Sounds like you might have rushed it? It’s really important to get the temp just right with prawns. They cook fast!
Yum! Tasted just like the one I had in India. Super tasty!
I didn’t have coconut milk, used heavy cream instead. Still turned out decent, but not the same.
Using heavy cream is a bold choice! I’ve done that too, and it can still taste good. Glad it worked for you!
Heavy cream? Not sure if that would work. I thought coconut milk is what makes it a curry. 🤔