prawn curry or prawn masala recipe – For all the seafood lovers, here is an easy and quick prawn curry recipe that best pairs with any fragrant rice and phulka, naan or chapathi.
Earlier I had shared an easy royyala iguru, a simple prawn curry without tomato or coconut, that goes well with plain rice. Today’s recipe is a gravy dish that tastes very close to the restaurant style gravy.
To make prawn curry or prawn masala, we just need the basic ingredients that would be available in most Asian kitchens. To make the gravy flavorful, we need a mild garam masala powder, curry leaves and coconut. I have used tiger prawns, you can use any variety.
After i made the spicy prawns pakora, i was left with few prawns which i had to use up, so made this.
how to make prawn curry (prawn masala) with step by step photos
1. Fry onions in hot oil till they turn pink, fry ginger garlic paste till the raw smell goes away.
2. Add chopped tomatoes, sprinkle salt and turmeric. Fry till the mixture turns mushy.
3. Add garam masala, coriander powder, red chili powder and grated coconut. I used frozen coconut. you can also replace coconut with cashews nuts.
4. Fry on a medium heat till the mixture is nicely roasted, for about 3 to 5 minutes. Take care not to burn. To give a restaurant gravy taste and texture, we need to cool this and blend. You can also continue to cook the curry without blending. Just skip the next 2 steps and follow from step 7.
5. When it cools down blend with ¾ cup water to smooth. I add ice cold water to the blender and then the hot mix and blend to cut down the cooling time. Set this aside.
6. Heat the same pan, add oil, cumin and garlic, wait till the garlic is lightly roasted, add curry leaves, fry till crispy.
7. Time to add the prawns and fry till they turn pink, for about 2 minutes, for the raw smell to go away.I set aside the garlic to prevent burning while i take the pictures.
8. Add the onion tomato mixture and more water as needed. Cook until the prawns are cooked, they swirl up when done fully. Overcooking will make them hard. Switch off the stove. Sprinkle chopped coriander leaves.
Serve with fragrant rice or roti, naan or chapathi. Jeera rice was a good choice to enjoy this prawn curry, will share it shortly. We felt raita didn’t go well with this.
You may also like this spicy prawns fry (dry curry)
find prawn curry recipe below
- 1 large onion
- 1 large tomato
- 1 ½ tbsp. fresh or frozen coconut or cashewnuts
- 2 pinches of turmeric
- ½ to ¾ tsp. red chili powder
- ½ tsp. coriander powder
- ½ tsp. garam masala
- 1 tsp. ginger garlic paste or grated
- 250 grams prawns
- 1 ¼ cup water (adjust, you may need more or less)
- 1 sprig curry leaves
- 1 garlic clove
- ¼ tsp. cumin
- Chopped coriander leaves for garnish
- 1 ½ tbsp. oil
- Slice onions, chop tomatoes, grate or make a paste of ginger garlic. Set aside all these
- Devein and wash the prawns. set aside
- Add ¾ tbsp. oil to a pan and fry onions till transparent, add ginger garlic paste and fry till the raw smell disappears.
- Add tomatoes, add salt and turmeric and fry till the tomatoes turn mushy. Add red chili powder, garam masala, coriander powder and then the coconut. Fry everything well for about 3 to 5 minutes without burning. Cool this and blend with ¾ water to smooth. To speed up the process you can use ice cold water to blend the hot mix.
- Add another ¾ tbsp. oil to the pan and heat up, add cumin and garlic, when the garlic is lightly roasted add curry leaves and saute till they turn crisp.
- Add the prawns and fry till the color changes, just for about 2 minutes, for the raw smell to disappear.
- Pour the ground mixture and add water as needed. Cook till the prawns are cooked, they swirl up when cooked. Do not overcook they turn hard.
- Garnish with coriander leaves.
- Serve with any fragrant rice, biryani or roti, naan or chapathi.