Description
This Creamy Prawn Curry is rich, flavorful, and absolutely delicious, with tender prawns simmered in a spiced coconut-based sauce. It’s quick to make and pairs perfectly with steamed rice, naan, or roti. A perfect weeknight dinner or special occasion meal!
Ingredients
Scale
For the Prawns:
- 500g (1 lb) prawns (peeled & deveined, tails optional)
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 1/2 tsp black pepper
- 1 tbsp lemon juice
For the Curry Sauce:
- 2 tbsp oil or butter
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 1-inch ginger (grated)
- 1 small tomato (pureed or finely chopped)
- 1 tbsp tomato paste (for depth of flavor, optional)
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp chili powder (adjust for spice level)
- 1 cup coconut milk or heavy cream (for creaminess)
- 1/2 cup water or seafood broth (adjust for consistency)
- 1 tsp salt (adjust to taste)
- 1/2 tsp sugar (optional, balances acidity)
For Garnish:
- Fresh coriander (cilantro), chopped
- Squeeze of lime juice
- Red chili flakes (optional, for extra spice)
Instructions
Step 1: Marinate the Prawns
- In a bowl, toss the prawns with salt, turmeric, black pepper, and lemon juice.
- Let marinate for 10-15 minutes while you prepare the curry.
Step 2: Make the Curry Base
- Heat oil or butter in a large pan over medium heat.
- Add onions and sauté until soft and golden (5 minutes).
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add tomato puree and tomato paste, cooking until the mixture thickens (3-4 minutes).
- Stir in cumin, coriander, turmeric, garam masala, and chili powder. Cook for 1 minute to toast the spices.
Step 3: Simmer the Curry
- Pour in coconut milk and water/broth. Stir well and let simmer for 5 minutes.
- Add salt and sugar (if using), adjusting to taste.
Step 4: Cook the Prawns
- Add the marinated prawns to the curry and cook for 4-5 minutes, until pink and fully cooked.
- Turn off the heat and let the flavors meld for 2 minutes.
Step 5: Serve & Enjoy!
- Garnish with fresh coriander and a squeeze of lime juice.
- Serve hot with steamed rice, naan, or roti.
Notes
- Extra Creamy? Add 1 tbsp butter or ¼ cup heavy cream at the end.
- Spicy Version: Increase chili powder or add fresh green chilies.
- Seafood Mix? Add fish, mussels, or squid for a seafood curry twist.
- Make Ahead: The curry base can be made 1 day in advance and stored in the fridge.