- Dish type
- Main course
- Seafood curry
- Prawn curry
This curry is easy to make and tastes fab. Serve with freshly cooked rice for a substantial meal.
81 people made this
- 1kg peeled prawns
- 125g butter
- 1 tablespoon curry powder
- 2 sticks celery, finely chopped
- 1 large onion, finely diced
- 1 clove garlic, crushed
- 1/2 red pepper, finely diced
- 1 medium tomato, peeled and finely diced
- 4 tablespoons flour
- 125ml water
- 350ml milk
- 2 cubes chicken stock, crumbled
- 1 teaspoon sugar
- 1 tablespoon lemon juice
- salt and pepper to taste
MethodPrep:15min ›Cook:40min ›Ready in:55min
- Melt butter in frying pan and add curry powder, celery, onion, garlic and red pepper. Saute 2 to 3 minutes.
- Add tomato and cook a further 2 minutes.
- Stir in flour, salt and pepper and cook 1 minute.
- Gradually add combined water, milk and stock cubes. Continually stirring until sauce boils and thickens. Reduce to simmer.
- Add sugar and lemon juice and cook for 20 to 25 minutes, stirring occasionally.
- Add prawns and allow to heat through. Serve on bed of rice.
Reviews & ratingsAverage global rating:(6)
Reviews in English (6)
beautiful curry, easy to cook, will definitely have this again-27 Oct 2013
Absolutely love this recipe & this coming from someone who is not a big fan of curries-25 Mar 2014
this is a lovely dish and reminds me of the kind of curry you get from a Chinese restaurant. We all loved it and even my non curry loving friend who happened to drop by while I was making it enjoyed it. I kept to the recipe but added some frozen peas which went well. I will make this again.-16 Mar 2013
Easy prawn curry
Put 1 mug of rice and 2 mugs of boiling kettle water (600ml) into a medium nonstick pan with a pinch of sea salt. Boil for 10 minutes, then reduce to a low heat for 5 minutes, after which you'll be able to turn it out as a rice cake.
Meanwhile, peel the garlic and finely slice with the chilli. Peel and matchstick the ginger. Trim the spring onions and slice into 2cm lengths. Put it all into a large non-stick frying pan on a high heat with 1 tablespoon of olive oil, and stir-fry for 3 minutes, then stir in the mango chutney. Carefully pour half the mixture into a blender, returning the pan to the heat and adding the prawns to stir-fry. Add ½ a mug of water (150ml) to the blender, blitz until smooth, then pour straight back into the prawn pan. Let it bubble and thicken slightly for 3 minutes, then, off the heat, ripple through the yoghurt. Serve the curry on top of your fluffy rice cake.
What’s great about this one is it’s versatile – you could swap in chicken or veg in place of the prawns, if you like.
ON THE SIDE
Serve with a simple salad of little gem lettuce, soft herbs, and fresh tomatoes, simply dressed with a squeeze of lemon juice. Poppadoms would also be delicious.
Quick & Easy Prawn Curry
This is a very easy recipe for a tasty, light, flavoursome prawn curry that would go down a treat if you’re looking for an easy mid-week meal.
This is a very easy recipe for a tasty, light, flavoursome prawn curry that would go down a treat if you're looking for an easy mid-week meal.
When most people cook a curry its usually with bog-standard chicken breast or maybe some lamb if they're feeling adventurous. Little do they know that prawn curries are delicious.
Even if you're not a fish or seafood fan then this prawn curry would probably be a perfect introduction to fish curries. It doesn't have an overpowering 'fishy taste', this curry is light, fragrant and the prawns are little meaty mouthfuls that make this dish a winner.
A secret of cooking a good curry recipe is to always slow cook your onions. Cook them on a low heat for at least 10 minutes until they start to turn golden brown and caramelise. This brings out a lot more flavour and adds depth to your curry compared to cooking them quickly on a high heat.
BONUS: Download a free recipe book with 10 delicious high protein recipes that you won't find on the website!
Serving Size 1
Amount Per Serving Calories 215 % Daily Value * Total Fat 7g 11 % Total Carbohydrate 16g 6 % Protein 22g 44 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Prawn curry recipe, prawn masala
Prawn curry or prawns curry here in this post is a gravy based masala prawn curry made using shrimp in south indian style.
A video is also posted for prawns curry below and please leave your feedback below for any queries on this recipe.
There are some more interesting sea food recipes on the blog such as fish fry masala, prawn fry , fish curry recipe , fish pakora etc.
- Prawns are usually sold by fishermen who do fishing early morning, catch prawns and sell immediately as the prawns perish quickly.
- They are also sold in supermarkets by storing them in very low temperatures and make sure to inquire and buy good quality and fresh prawns from the hyper markets.
- If one is aware of removing shells then get them with shells else always buy them by removing shells. Request the seller to remove the shells and they could charge extra bucks for removing shells and cleaning.
- This makes our work easier and easy to cook them.
- Prawns should be made a part of diet at least twice a week as it has high amount of iron,zinc which improves the iron deficiency in our body and keeps us strong.
- It also increases our immunity and helps to keep various ailments away.
- It is said to help in strengthening our bones and also improving and preventing heart related issues.
- Cleaning prawns is not a difficult task and there are many online videos that show how to de vein them.
- If prawns are bought with shells, cleaning methods for removing shells are also available online.
- It is better to buy the prawns with shells removed and half job is done and the only step in cleaning would be to remove the intestinal veins which is a long blackish line.
- Giving a slight cut with a knife and pulling the black vein out gives us more clean prawns which are absolute perfect for cooking.
- If one finds no time to remove the vein then it is absolutely fine and can be cooked without removing veins but my choice would be to get that removed and cook it as the intestinal vein contains lots of unhygienic impurities.
There are many more non veg curries on the blog like mutton curry, mutton gravy , rogan josh etc which can be prepared for several occasions and ceremonies and these are some special recipes in non vegetarian section that could be easily tried from this blog.
Regional prawn curries:
All the different states across India make prawn curries in different versions and some of the regional prawn curries are kerala prawn curry, goan prawn curry etc.
Fish and prawn curries are usually common in coastal regions. I have made prawns recipe by using coconut and hopefully I post more and more prawn recipes without coconut and other prawn related recipes.
One prawn recipe that is a commonly read and viewed on my blog is prawns fry and I have got another interesting south indian style prawn curry for my viewers that can be served with steamed rice.
Making prawns is very easy but to clean and devein the prawns is a very tedious process.
Cleaning prawns by deveining is a very important step as eating prawns without deveining causes severe health issues.
Make sure to devein them prior to making any prawn recipe.
Prawns are quick in cooking and they take not more than 15 minutes to get cooked and they taste delicious in any form of cooking such as prawns fry or prawns curry.
In this recipe I have added onions, tomatoes, coconut to make it a gravy form of curry. This form or prawn masala curry tastes yum with rice.
Firstly, we need to clean the prawns well, saute them in salt and turmeric powder for few minutes and then we need to add these prawns into the onion, tomato and coconut gravy.
It is a very easy recipe and can be made without any difficulty.
Seafood is always delicious in any form and every non vegetarian wishes to have seafood like fish, prawns/shrimp in any form but seafood should be well cleaned before using it.
Let us learn the recipe in written format and also with step by step procedure with the help of a video.
I have photographed the recipe step by step for you.
All you need to do is get your ingredients together and follow the photo instructions. That or read the method at the bottom of this page.
Heat the oil or ghee in a pan and add the mustard seeds.
When the seeds begin to crackle, add the curry leaves and fry for about 30 seconds.
Add the chopped onions and fry for 3 minutes. Then add the ground spices.
Stir in the tomato puree and bring to a simmer.
Add a ladle or two of base sauce to the pan.
Then add the raw prawns to the curry.
Cook the prawns through adding a little more base as required.
Add the tamarind and mango chutney.
Add the dried fenugreek leaves.
Garnish with the coriander and season with salt to taste. Squeeze the lemon juice over the top.
Burmese Prawn Curry
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This Burmese prawn curry is the recipe featured in our first ever Cooking with Grandma video. In the video, Alvina Mangrai shows her granddaughter Alyssa how to make the curry that she first learned to make when she was pregnant and living in the United States after moving from Burma. Pat Tanumihardja, author of the blog The Asian Grandmothers Cookbook, transcribed the recipe and shared it with CHOW . She’ll also include it in her book, due out in either late 2009 or early 2010. This curry can be served with Alvina’s coconut rice, also shown in the video.
What to buy: Sambal oelek is a straight-up chile sauce, without garlic or any other flavors added. It is commonly used in Asian cooking and can be found in the Asian section of your market or online.
How to make shrimp curry
- Shrimp: Season the shrimp with Garam Masala and salt and toss well. Heat a deep pan over high heat. Add a tablespoon of oil and add the prawns. Cook the prawns until golden brown on both sides. Remove and set aside while you make the sauce.
- Curry sauce: In the same pan you browned the prawns, melt butter and add the onions. Cook until the onions are soft and translucent then add the garlic, ginger, curry leaves and spices. Cook for another 30 seconds. Pour in the stock. I use chicken because it’s what I have in my pantry at all times but you can use vegetable or fish stock too. Pour in the cream, lemon juice, sugar (if using) and season with salt. Allow the sauce to come to a simmer and cook for 5-7 minutes until the sauce has thickened slightly. For a thicker sauce, mix 2 teaspoons cornstarch (cornflour) into a few tablespoons of water and add to the sauce. Once the sauce is the consistency you desire, add the shrimp and any resting juices back into the curry. Allow to cook for 2-3 minutes then serve.
- Serving: I always serve shrimp curry with homemade naan bread. You can use my recipe which delivers soft, fluffy naan breads or use store-bought dough. The key to making naan bread is a smoking hot pan and really allowing the naan to blister and bubble before flipping. This curry is also delicious served with rice, roti or poppadoms.
- 15 Prawns
- 2 Onion , finely chopped
- 3 Tomato
- 2 teaspoon Ginger Garlic Paste
- 2 cups Water
- 5 Whole Black Peppercorns
- 4 Dry Red Chillies
- 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 inch Cinnamon Stick (Dalchini)
- 1 sprig Curry leaves
- Coriander (Dhania) Leaves , A handful (chopped)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Cumin powder (Jeera)
- 1/4 teaspoon Tamarind Paste
- 2 tablespoon Tomato , paste
- 4 teaspoon Oil
- Salt , to taste
Mrs Singhs Prawn Curry Recipe
Durban is famous for our Mutton Curry Bunny Chow, but we are equally as famous for our Durban Prawn Curry.
Variations are crayfish, langoustine & even Chicken & Prawn combo are all delicious.
This is an easy and yet truly tasty Prawn Curry recipe by Mrs Singh.
- 1kg prawn meat well drained
- 2 med. onions-finely chopped
- 8 large ripe grated / finely chopped tomatoes
- 8 cloves garlic ground , 1t/spoon ginger ground
- 4 elachi pods/3 bay leaves/salt to taste
- 1t/spoon jeera powder
- 1t/spoon methi seeds ground+ a grind of black peppercorns
- 1t/spoon Tumeric powder
- 2T/spoon garam masala
- 3 T/spoon chilli powder
- Greshly chopped: dhania(coriander)
- Shallot(spring onion)
- Curry leaves
- Treen chilli
- Heat butter and oil in a pot.
- Braise onions, garlic, bay leaves, elachi and ground methi
- Add tomatoes, spices, ginger, salt & curry leaves.
- Let simmer for about 10 minutes.
- Add prawns, stir and let simmer for about 8 minutes.
- Garnish with desired amount of green chillis.
If you desire a milder Thai flavour, then simply add a cup of coconut milk and a cup of fresh cream about 5 minutes after step 5.
Easy Prawn Curry Recipe From Kerala
This has to be one of the easiest curries I’ve ever made! Funny thing is, it’s simplicity is what makes the dish.
In Kerala in southern India, Kokum is often used as a souring agent with seafood curries instead of tamarind which is also popular. In this recipe I use kokum which has a unique can delicious flavour.
If you have trouble finding it, just add the suggested amount of shop bought tamarind concentrate.
The prawn curry will taste different with tamarind. Kokum gives off an amazing smoky and sour flavour all its own. I love the stuff so be sure to source it if you can.
Also, if you have an earthenware pan for this curry, use it. It adds a lot to the flavour and is great for presentation. Very traditionsl
This is a recipe that is low in calories but so good! Serve hot over Basmati or Keralan red rice (Matta rice).
Mix the water with the kokum, chilli powder, coriander powder, green chillies and ginger and simmer for 15 minutes.
Add the raw prawns and stir well. Cover and simmer for about 8 minutes or until cooked through.
Remove the lid half way through cooking and add the chopped garlic.
Meanwhile, infuse those whole spices and curry leaves in the oil in a separate pan.
Pour the flavoured oil over the cooked prawns. The end result is absolutely delicious! Give this a try.
Prawn Curry recipe
1 large onion, chopped
2 cloves garlic, finely chopped
1 and 1/2 centimeter cubed ginger, grated
1 tsp tumeric
1 1/2 – 2 tsp curry powder(Rajah hot curry powder)
few curry leaves
prawns (amount of your choice)
Dice onions and fry on a low heat for about 10 minutes or until caramalised (fry in a bit of margarine/butter or oil).
Add salt. Add curry powder and tumeric.
Add garlic ginger curry leaves and dhania – stir well.
Add prawns and toss until properly coated.
Stir and bring to simmer until prawns start to curl.
Recipe courtesy of Stuffed! – A food blog created by Megan Deane sharing family recipes and a passion for home cooking.
Please rate this recipe
9 votes, average: 3.67 out of 5)