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.
Clean, shell, and devein the prawns leaving the tails intact.
In a skillet, add oil, mustard seeds and let them sputter - 30 seconds. Then, add the curry leaves and garlic. Followed by the curry powder, cayenne, or paprika - saute for 30 seconds.Pro tip - If 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 pepper. Cover and cook on medium heat for 5 minutes. Pro tip - We partially cook the gravy first to prevent the prawn/shrimp from overcooking.
Open, add the prawns/shrimp and cilantro. Cover and cook for 8 minutes or until prawns are cooked through.
Garnish with more fresh cilantro. Serve over steamed rice.
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