Easy Prawn Curry

This shrimp or 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 it over steamed rice for a complete Indian meal.

Table of Content

• Why make this curry?
• Ingredients and substitutes
• Prawn curry recipe
• Variations
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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Simple fish or prawn curry in India can still be very elaborate with sauteed chopped onions, ginger paste, garlic paste, chilli powder, and curry leaves, in spluttering mustard seeds, cumin seeds, and tamarind paste. Garnish with coriander leaves and green chilies.

Why make this curry?

• This is a very simple and easy recipe. All you need are prawns, curry powder, and a few other pantry staples.
• This is a very tasty curry. And you can control the level of spiciness with your choice of chili pepper. Or, you can also use sweet paprika instead.
• Today, I am making a prawn curry but you can also use shrimps to make a shrimp curry or seafood to make a seafood curry similar to a fish curry.
• It's fast. Prawns or shrimp cook in less than 10 minutes. A side dish and steamed rice are all you need to make a complete meal.

Ingredients and substitutes

• Prawns - I have used large prawns but you can also use shrimps, or other seafood like squids, or fish.
• Curry powder - Pick a good brand of curry powder. You can find these at most supermarkets these days in the spice aisle. And 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. And if coconut cream is all you have, use only ¼ cup and add some water.
• Cilantro - Is the herb of choice with most Indian dishes but you can also use parsley.

Prawn curry recipe

• Clean, shell, and devein the prawns or shrimps leaving the tails intact.
• In a pan or skillet, add oil and mustard seeds and let them sputter - 30 seconds. Then, add the curry leaves and garlic. Followed by the curry powder, cayenne, or paprika - and saute for 30 seconds.
  Pro tip - If you are not using mustard seeds and curry leaves - start with the oil and garlic.

• Next, add the coconut milk - and bring it to a boil. Season with salt and black pepper. Cover and simmer on medium flame for 5 minutes.
  Pro tip - We partially cook the gravy first to prevent the prawn/shrimp from overcooking.
• Next, open the lid and add the prawns/shrimp and cilantro. Then, cover and cook for 8 minutes or until prawns are cooked through.
• Garnish with more fresh cilantro. Serve over steamed rice.

Variations

• If you don't have these spices you can grind a quick fresh masala with green chillies or red chillies, garlic cloves, coriander seeds, cumin seeds, and turmeric in a mortar and pestle or blender to a smooth paste. Stir fry the paste in oil, then add the prawns and simmer with a cup of water until done. Season with salt and black pepper, then, drizzle with lemon or lime juice.
• If you like tomatoes, add chopped tomatoes to the curry and saute well. Sprinkle with a little garam masala.

Frequently asked questions

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Printable Recipe