Simple Recipe For Indian Prawn Curry In 10 Steps

Serves 4


  • Medium sized prawns – 500 grams
  • Ginger-garlic paste – 1 tbsp
  • Turmeric powder – 1/2 tsp
  • Salt – to taste
  • Dried whole red chillies – 5
  • Onions (finely chopped) – 3 medium sized
  • Garlic (finely chopped) – 3 to 4 cloves
  • Coconut (fresh, scraped) – 1/2 cup
  • Coconut oil – 3 tbsp
  • Black pepper – 10 to 12
  • Fenugreek seeds – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Coriander seeds – 1 tbsp
  • Tamarind paste – 1 tbsp
  • Coriander leaves (chopped) – 1 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves – 12 to 15


  1. Marinate the prawns in ginger-garlic paste, turmeric powder and salt for 30 minutes.
  2. After heating 1 tbsp coconut oil in a non-stick pan, add the dried whole red chillies and roast for 45 seconds on a medium flame. Keep the chillies aside.
  3. In the same pan, roast cumin seeds, black pepper, fenugreek seeds and coriander seeds till they are golden brown. Keep the mixture aside.
  4. Heat another tbsp of coconut oil in the pan and roast 3/4 of the chopped onions till they are golden brown. Keep the onions aside.
  5. In the same pan, roast the coconut till it is brown.
  6. Mix together the ingredients you have roasted so far and allow them to cool.
  7. Once cool, add half a cup of water to the mixture and grind into a fine paste.
  8. Sauté the remaining onions and garlic in a pan till they are golden brown. Add the marinated prawns to the pan and cook on a medium flame for about 5 minutes. Mix in the ground paste and cook for another 3 to 4 minutes. Add 1 1/2 cups of water to the pan and cook for about 5 to 6 minutes.
  9. Add salt, tamarind paste and coriander leaves, cover the pan and cook until the curry is brought to a boil.
  10. Now, for tempering (tadka), heat coconut oil in a small pan and add the mustard seeds till they splutter. Add the curry leaves in and sauté for about 10 seconds.
  11. Add the tempering (tadka) on top of the prawn curry.
  12. Serve hot with steamed white rice.

Was it worth reading? Let us know.