Prawn Curry Recipe
Indian prawn curry that tastes delicious, simple and goes well with rice, roti or paratha. The gravy is made with roasted onion, tomatoes, coconut and garam masala which brings out the flavors of each of these ingredients.
Indian prawn curry that tastes delicious, simple and goes well with rice, roti or paratha. The gravy is made with roasted onion, tomatoes, coconut and garam masala which brings out the flavors of each of these ingredients.
- 1 tbsp oil
- 1 large onion (sliced)
- 1/8 tsp turmeric (or haldi)
- 1 large tomato (chopped)
- â½ tsp garam masala
- 1 sprig curry leaves
- â½ to â¾ tsp red chili powder
- 1 tsp ginger garlic paste (or grated or chopped)
- 1 tbsp coconut (fresh or frozen or cashewnuts)
- â½ tsp coriander powder
- â¼ tsp cumin
- 1 green chilli (chopped or slit)
- 1 garlic (clove chopped - optional)
- 250 grams prawns
- 1 cup water (or 1 cup water + â¼ cup coconut milk)
- 2 tbsp coriander leaves (chopped )
- Carbohydrate 1.1375 g
- Cholesterol 190 mg
- Fat 29.1625000547787 g
- Fiber 0 g
- Protein 25.3875 g
- Saturated Fat 3.90596000709275 g
- Serving Size 1 1 Serving (152g)
- Sodium 185 mg
- Sugar 1.1375 g
- Trans Fat 1.89573000262883 g
- Calories 371 calories
Step-by-step
- Ingredients : 1 tbsp oil, 1 large onion (sliced), 1/8 tsp turmeric (or haldi), 1 large tomato (chopped), â½ tsp garam masala, 1 sprig curry leaves, â½ to â¾ tsp red chili powder, 1 tsp ginger garlic paste (or grated or chopped), 1 tbsp coconut (fresh or frozen or cashewnuts), â½ tsp coriander powder, â¼ tsp cumin, 1 green chilli (chopped or slit), 1 garlic (clove chopped - optional), 250 grams prawns, 1 cup water (or 1 cup water + â¼ cup coconut milk), 2 tbsp coriander leaves (chopped )
Making a flavorful seafood curry with minimal gear requires careful management of pan surface area to ensure the aromatics brown rather than steam. When working in a compact kitchen with a standard two-burner stovetop, choosing the right vessel dictates whether the onions achieve proper caramelization or simply release moisture into a crowded space. A ten-inch heavy-bottomed skillet provides enough thermal mass and surface space to cook down onions and tomatoes efficiently without overcrowding.
- Select a stainless steel or well-seasoned cast iron skillet rather than thin aluminum, because thick bases prevent the ginger-garlic paste from scorching during the initial paste-building phase.
- Maintain medium heat when roasting the sliced onions with the turmeric, allowing them to turn golden-brown around the edges over eight to ten minutes without burning the spices.
- Add the prawns during the final three to five minutes of simmering; overcooking crustaceans in an acidic tomato base causes them to contract rapidly and turn rubbery.
- Substitute fresh grated coconut with an equal measure of soaked cashews ground into a paste if coconut is unavailable, yielding a similarly rich sauce body.
South Asian coastal curries traditionally rely on fresh aromatics and seafood combined in a single pan to build complex gravies quickly. Controlling heat application prevents the delicate seafood proteins from seizing up in the simmering liquid.
