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 it over steamed rice for a complete Indian meal.
Ingredients
1lb(500g)ShrimpClean, shell, and devein, leaving the tails intact
Heat the Oil: Add the oil to a pan over medium heat. Once hot, add mustard seeds and let them sizzle for a few seconds until they start to pop.
1 tbsp Cooking oil, 1 tsp Mustard seeds
Sauté the Aromatics: Add the curry leaves and garlic. Sauté for about 30 seconds until fragrant—be careful not to burn the garlic.
4 Curry leaves, 1 tsp Garlic
Add Spices: Stir in the curry powder and cayenne pepper. Toast the spices for 10-15 seconds to enhance their flavor.
2 tbsp Curry powder, 1 tsp Cayenne
Pour in the Liquids: Add the coconut milk and water, stirring to combine. Bring to a gentle simmer and let it cook for 3-5 minutes to let the flavors meld.
1 cup Coconut milk
Cook the Shrimp: Add the shrimp to the simmering curry. Season with salt and pepper, then cook for 4-5 minutes or until the shrimp turn pink and opaque.
1 lb Shrimp, ½ tsp Salt, ½ tsp Black pepper powder
Finish with Cilantro: Stir in the fresh cilantro, let it cook for another 30 seconds, then remove from heat.
¼ cup Cilantro
Serve & Enjoy! Tonight, I served mine over steamed buckwheat with fresh salad, coconut chutney, and Greek yogurt—but it’s also amazing with rice or naan!
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