Prawn curry recipe or prawn masala recipe – Simple delicious and flavorful prawn curry to pair with rice, roti or phulka. Indian cuisine is very diverse and most foods are made in their regional style with locally available ingredients. This prawn curry has always been a winner at home for its simplicity and delicious taste. Made with the most basic ingredients, it never fails to surprise me at how superb it tastes.
This recipe yields a restaurant style gravy. It is a generic one and is not made in any regional style. You can also check this andhra style royyala iguru, a simple prawn curry without tomato or coconut.
The key to this yummy curry is the roasted onion, tomato, coconut (or cashews) and garam masala. Roasting of these ingredients lends a unique flavor to the gravy. I have used tiger prawns, you can use any variety.
Prawn curry recipe
Prawn curry recipe | How to make prawn curry | Prawn masala recipe
Indian prawn curry that tastes delicious, simple and goes well with rice, roti or paratha. The gravy is made with roasted onion, tomatoes, coconut and garam masala which brings out the flavors of each of these ingredients.
Ingredients (240 ml cup used)
To roast & blend
Other ingredients for prawn curry
- ¼ tsp cumin
- 1 green chilli chopped or slit
- 1 sprig curry leaves
- 1 garlic clove chopped - optional
- 250 grams prawns
- 1 ¼ cup water or 1 cup water + ¼ cup coconut milk
- 2 tbsp coriander leaves Chopped
How to make the recipe
Preparation for prawn curry
Slice onions, chop tomatoes, grate or make a paste of ginger garlic. Set aside all these.
Devein and wash the prawns. set aside.
Pour ¾ tbsp oil to a pan and fry onions till transparent. Then add ginger garlic paste and fry till the raw smell disappears.
Add tomatoes, salt and turmeric. Then fry till the tomatoes turn mushy.
Next 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. Set this aside.
How to make prawn curry
Pour 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.
Transfer the prawns and fry till the color changes. Just for about 2 minutes to bring out the flavor. Set these aside.
Pour the ground mixture and add water or coconut milk only if needed. Bring the gravy to a boil and cook on a medium flame until the gravy thickens and you see traces of oil on top.
Transfer back the prawns to the gravy and cook until they swirl up to C shape. Do not overcook they turn hard. Taste the gravy and add more salt if needed.
Garnish with coriander leaves.
Serve prawn curry with any fragrant rice, biryani or roti, naan or chapathi.
Preparation for prawn curry
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 pour ice cold water to the blender. Then the hot mix and blend to cut down the cooling time. Set this aside.
How to make prawn curry or prawn masala
6. Heat the same pan. Add oil and heat up. Next add cumin and garlic. Wait till the garlic is lightly roasted then add curry leaves. Fry till crispy.
7. Time to add the prawns and fry till they turn pink, for about 2 minutes. This helps to remove the raw flavor of prawns. Set aside the prawns.
8. Pour the onion tomato mixture and more water or coconut milk as needed. Cook until the gravy thickens and traces of oil are seen on top. Then add the prawns and simmer just until cooked. They swirl up to C chape 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. We felt raita didn’t go well with this.