This spicy prawn curry is a symphony of bold flavors and satisfying textures, making it a must-have recipe for seafood lovers. Tender prawns swim in a vibrant coconut-based curry, infused with aromatic spices and fresh herbs. Whether you’re planning a comforting family dinner or a show-stopping dish for guests, this curry is sure to please every palate.

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Ingredients Overview

The beauty of this dish lies in the harmonious combination of simple yet impactful ingredients, each playing a vital role in delivering flavor and depth.
Fresh prawns are the star of this curry. Properly cleaned and deveined prawns ensure a clean, briny sweetness that contrasts beautifully with the rich and spiced sauce. Freshness is key to achieving the right flavor and texture.

Spices and aromatics form the backbone of this curry. Turmeric adds a golden hue and subtle earthy notes, while chili powder and coriander powder create layers of heat and complexity. Cumin introduces a hint of nuttiness, and garam masala provides a warm, aromatic finish.

Coconut milk serves as the silky base for the curry, tempering the bold spices and creating a luscious texture. The balance of creaminess and heat makes this dish irresistibly comforting.

Curry leaves and garam masala are the unsung heroes, bringing an authentic aroma and depth to the dish. Their inclusion ensures every bite is layered with bold, authentic flavors.

Step-by-Step Preparation Guide

Cleaning and preparing the prawns is an essential first step. Remove the shells and devein each prawn carefully to eliminate any grit. Rinse them gently under cold water and pat them dry. This not only ensures cleanliness but also helps the prawns cook evenly and maintain their delicate texture.

Building the base begins with heating oil in a deep pan. Toss in fresh curry leaves and let them sizzle, releasing their fragrant oils. Add finely chopped onions and sauté them until they reach a deep golden brown. This step is crucial, as the caramelized onions lend a sweetness and depth that anchors the curry’s flavor.

Toasting the spices takes the flavor to the next level. Once the onions are golden, stir in ginger and garlic paste. Cook until fragrant, then add turmeric, chili powder, coriander, and cumin. Stir constantly to toast the spices, allowing their natural oils to release and intensify.

Creating the coconut base is where the magic happens. Add finely chopped tomatoes and cook until they melt into the mixture, forming a cohesive paste. Pour in the coconut milk and water, stirring gently to combine. Let the mixture simmer, allowing the flavors to meld into a smooth, velvety sauce.

Cooking the prawns requires precision to ensure they remain juicy and tender. Add the prawns to the simmering curry and cook for 5-7 minutes, just until they turn pink. Overcooking can make them rubbery, so keep a close eye.

Finish with garam masala and adjust the seasoning with a touch more salt, if necessary. Garnish with freshly chopped cilantro for a burst of freshness and vibrant color.

Recipe Tips & Frequently Asked Questions

Opt for fresh prawns whenever possible, but frozen prawns can work if properly thawed.

To adjust the spice level, reduce the chili powder or add a dollop of yogurt while serving.

Preparing the curry a few hours in advance allows the spices to develop deeper flavors.

Can you substitute coconut milk?
Yes, heavy cream or yogurt can be used, but they’ll alter the flavor slightly.

No curry leaves?
Use a bay leaf or a pinch of fenugreek seeds for a similar aromatic profile.

Want a vegetarian version?
Replace prawns with hearty vegetables like cauliflower or paneer.

What to Serve With This Recipe

Pair this flavorful prawn curry with steamed basmati rice for a simple yet classic combination. The rice’s neutral flavor allows the curry’s bold spices to shine.

If you prefer bread, naan or paratha is an excellent choice for scooping up the rich sauce. The soft, buttery texture complements the curry beautifully.
For a fresh and cooling side, a cucumber or tomato salad dressed in lime juice and a pinch of salt can balance the curry’s richness.

Storage and Reheating Instructions

To store leftovers, transfer the curry to an airtight container and refrigerate for up to two days. For longer storage, freeze the curry in individual portions. When reheating, use a gentle heat on the stovetop, adding a splash of water if the sauce has thickened. Avoid using a microwave, as it can overcook the prawns and compromise their texture.

Spicy prawn curry is the perfect example of how simple ingredients can create a dish with extraordinary depth and flavor. This recipe invites experimentation, allowing you to adjust spices and ingredients to suit your personal taste. Whether served over rice or with warm naan, this curry promises to be a crowd-pleaser. Take your time to savor each bite and enjoy the comforting warmth of this bold and flavorful dish.

Ingredients:

2 tbsp oil (vegetable or coconut oil)
A few fresh curry leaves
500g fresh prawns, cleaned and deveined
1 large onion, finely chopped
2 medium tomatoes, finely chopped
1 tsp ginger paste
1 tsp garlic paste
2 green chilies, slit
1/2 cup coconut milk
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
1 cup water
Salt to taste
Fresh cilantro for garnish

Instructions:

Heat oil in a deep, heavy-bottomed pan over medium heat. Add the curry leaves and sauté until their aroma fills the air. Toss in the finely chopped onions and cook, stirring occasionally, until golden and caramelized.

Mix in the ginger and garlic paste, letting it cook for 1-2 minutes until fragrant. Add the slit green chilies and stir to evenly combine.

Sprinkle the turmeric powder, red chili powder, coriander powder, and cumin powder over the mixture. Stir continuously for about 30 seconds, allowing the spices to bloom and release their oils.

Stir in the chopped tomatoes, pressing them gently with the back of a spoon to help them break down. Cook until the tomatoes are soft, and you notice the oil separating from the spice mixture.

Pour in the coconut milk and water, whisking gently to blend everything into a rich and smooth curry base. Let it simmer for about 5 minutes, allowing the flavors to meld harmoniously.

Add the prawns to the bubbling curry, ensuring they are fully submerged. Cook for 5-7 minutes, or until the prawns turn pink and are tender yet firm to the bite.

Finish with a sprinkle of garam masala for a warm, earthy flavor boost. Adjust the salt according to your taste, stir well, and cook for an additional 2 minutes.

Garnish the curry with a generous handful of freshly chopped cilantro. Serve immediately with hot steamed rice or soft naan bread for a hearty, flavorful meal.