This prawn curry uses only six ingredients and gets ready in less than 20 minutes. Prawns, curry powder, coconut milk, and a few other pantry staples are all you need. Serve over steam rice for a complete Indian meal.
About this curry
This is a very simple and easy recipe. All you need is prawns, curry powder, and a few other pantry staples.
I am using my homemade curry powder, but go ahead and use any curry powder you have on hand. If you like cooking Indian food I highly recommend you try my curry powder recipe. In fact, you may even have the spices needed already in your pantry.
For the cayenne, I have used hot cayenne because a little spice is curry is always welcome. And yet, feel free to use sweet paprika instead.
Prawns cook in less than 10 minutes so make sure you do not overcook them. Nothing is worst than prawns that are tough as rubber. I am using large prawns but you can also use shrimps as well.
Ingredients and substitutes
- Prawns - I have used large prawns but you can also use shrimps, squids or fish pieces
- Curry powder - Always pick a good brand of curry powder. You can find these at most supermarkets these days in the spice aisle. You can also make your own curry powder, in fact, you probably already have the spices you need in your pantry.
- Coconut milk - Milk will keep it light while coconut cream will be too thick for fish. If coconut cream is all you have used only ¼ cup and add some water, please.
- Cilantro - Is the herb of choice with most Indian dishes but you can also use parsley.
Step by step instructions (save/pin)
- Clean, shell, devein the prawns leaving the tails intact.
- In a skillet - add oil, mustard seeds and let them sputter - 30 seconds
- Then add the curry leave and garlic
- Followed by the curry powder, cayenne, or paprika - saute for 30 seconds.
- Next, add the coconut milk - and bring it to a boil.
- Note - if not using mustard seeds and curry leaves - just add start with the oil and garlic.
- Season with salt and pepper.
- Cover and cook on medium heat for 5 minutes.
- Open, add the prawns and cilantro.
- Cover and cook for 8 minutes or until prawns are cooked through
- Garnish with more fresh cilantro.
- Serve over steamed rice.
Frequently asked questions
This prawn curry will keep in the fridge for 3 to 4 days. It has coconut milk, which reduces its shelf life
Absolutely, you can see I have used codfish here in my recipe for fish curry
No, mustard seeds need will burn the olive oil and olive oil should not be cooked on high heat. Instead, you can use coconut oil as well.
Yes, you can add carrots, potatoes, and such. My favorite is turnip or parsnip. If you use veggies, cook the veggies in the curry first then add the prawns because veggies take longer to cook.
Well, you can use 1 tsp coriander powder, ½ tsp cumin powder, ¼ tsp turmeric powder, 1 tsp paprika. (plus the cayenne in the recipe of course)
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Description
Ingredients
- 1 lb (500 g) Prawns
- 1 tbsp Cooking oil
- 1 tsp Garlic minced
- 1 tbsp Curry powder
- 1 tsp Cayenne hot or sweet paprika
- ½ cup Coconut milk
- ½ tsp Salt
- ¼ tsp Pepper
- ¼ cup Cilantro chopped
- 1 tsp Mustard seeds (optional)
- 4 Curry leaves (optional)
Instructions
- Clean, shell, devein the prawns leaving the tails intact.
- In a skillet - add oil, mustard seeds and let them sputter - 30 seconds
- Then add the curry leave and garlic
- Followed by the curry powder, cayenne, or paprika - saute for 30 seconds.
- Next, add the coconut milk - and bring it to a boil.
- Note - if not using mustard seeds and curry leaves - just add start with the oil and garlic.
- Season with salt and pepper.
- Cover and cook on medium heat for 5 minutes.
- Open, add the prawns and cilantro.
- Cover and cook for 8 minutes or until prawns are cooked through
- Garnish with more fresh cilantro.
- Serve over steamed rice.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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