Authentic Indian Prawn Curry Recipe

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 This delicious Authentic Indian Prawn curry recipe is simply homestyle! Better than your favourite restaurant, Lusciously creamy, bursting with flavours and on your table in less than 30 mins!

indian prawn curry recipe sprinkled with chopped coriender leaves is served in red serving bowl and plate with bread aside

                                    Authentic Indian Prawn Curry

How to make prawn curry recipe?

1. Firstly, grind coconut, fennel seeds and almonds to a fine paste.

2. Then, Heating up oil in the pan, add all the seasonings, add onions, green chilli, ginger, garlic, curry leaves, tomato, sal saute well, until everything combined well.

3. Once the onion and tomato are nicely cooked, add coriander powder, saute for a minute.

4. Add prawns/shrimp saute just for a minute.

5. Then, add coconut paste and 1 and 1/2 cup of water. (Add boiled cubed potato at this stage)

6. Bring to boil for 3 to 4 mins. Sprinkle chopped coriander leaves.

Why this recipe works:

Bursting of flavours: This creamy prawn curry recipe is incredibly tasty and flavours are wonderful.

Easy to make: Prawns always need very less time to cook, as well as ingredients are simply pantry friendly.

Variations: You can experiment with meats or fish. 

Can I use frozen prawns?

Yes, of course! You can use frozen prawns as well. Thaw the frozen prawn and then add to the gravy.

Can I use store bought coconut milk for this recipe?

The real texture and flavour of this prawn curry recipe is from the freshly ground coconut paste,

If you would like to make from store-bought coconut milk, add 1 cup of coconut milk and 1 tbs of fennel seed powder.

Tips to make Best Indian Prawn curry:

Quality Prawns: Getting a good quality  prawns plays a vital role in prawn curry

Freshly ground coconut paste: Nothing can beat the flavour of freshly ground coconut paste. It makes the curry lip-smacking!

Oil- I used coconut oil for this recipe, you could also use gingerly oil and peanut oil for flavours.

Spices: I used green chillies for the spiciness for the curry, that gives you quite distinct taste. You could also reduce the Amount the green chilli and add chilli powder as well. 

Ginger and garlic: I have used thinly sliced ginger and garlic pods for this recipe, rather than ginger garlic paste because you will love the tidbits of the ginger and garlic when you bite in this curry.

What would you serve Indian prawn curry recipe?

This curry can be served with Rice, jeera rice, Any flavoured rice, Idly, dosa, Roti, Naan Bread,bhatura, Poori.

How to make Authentic Indian Prawn Curry Recipe:

ingredients to make prawn curry is taken in small glass bowl
Gather all the ingredients to make prawn curry (boiled potato is not in the picture!)
grated coconut and fennel seeds are in blender with corinder powder aside
To a blender add grated coconuts, fennel seeds and almonds and 1/4 cup of water
ground coconut paste is in blender
Grind to a smooth paste and keep aside
oil is heated up in saute pan
Heat up oil in sauce pan
A plate full of spices
These all the seasonings cinnamon, cloves, bay leaf, star anise, balckstone flower
spices are being added to oil in saute pan
Add in to the oil
sliced onions are added to saute pan
Add sliced onions
onions are being cooked in saute pan
Saute for 3 to 5 mins until it looks translucent
Green chilli is added to saute pan
Add slited green chillies
ginger and garlic are being added to saute pan
Add garlic and ginger
curryleaves is added to onion tomato mixture being sauted in saute pan
Add sprigs of curryleaves
Tomato is being added to saute pan
add chopped tomato
onion and tomato mixture is sauted well
Saute until the onions and tomato are nice and soft
coriender powder is being added
Add in coriender powder and saute just for minute
prawn is being added to saute pan
Add prawns
prawns are sauted in onion mixture in a saute pan
keep sauting for 2 to 3 mins
ground coconut paste is being added to prawn gravy in saute pan
Now, add ground coconut paste
Water in blender is added to prawn gravy
and 1 to 1/2 cup of water
boiled potatoes are added to sauce that being cooked in saute pan
Add boiled potaoes ( its optional)
prawn curry is cooked in saute pan
Bring the sauce to boil for 3 to 4 mins. sprinkle coriender leaves and turn off the heat.

close up shot of prawn curry recipe with potatoes served in red bowl and plate

More Recipes you’ll Love:

CurryLeaves Prawn Fry

Manglore Ghee Roast 

Butter Garlic Prawns

Grilled Garlic Prawns

Garlic Shrimp Sphagetti

Easy Fish Curry

Fish Fry with Shallots and coconut

Fish Pollichadhu

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Authentic Indian Prawn curry


  • Author: Nithya Narasimhan
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 3 1x

Description

This delicious Indian Prawn curry recipe is simply homestyle! Better than your favourite restaurant, Lusciously creamy, bursting with flavours and on your table in less than 30 mins! 


Ingredients

Scale
  • 1/2 kg Prawns/shrimp
  • 1 cup Potato (boiled)
  • 1 Onions
  • 1 Tomato
  • 1 tbs Ginger
  • 6 Garlic
  • 5 Greenchillies
  • 1 Curryleaves
  • 1 tbs Coriander powder

To grind:

  • 1/2 cup Grated coconut
  • 1 tbs Fennel seeds
  • 6 Almonds

To season:

  • 2 tbs coconut oil
  • 1 stick cinnamon
  • 5 cloves
  • 1 blackstone
  • 2 star anise
  • 2 bay leaves

Instructions

  1. Firstly, grind coconut, fennel seeds and almonds to a fine paste.
  2. Then, Heating up oil in pan, add all the seasonings, add onions, green chilli, ginger, garlic, curry leaves, tomato, sal saute well, until everything combined well.
  3. Once the onion and tomato are nicely cooked, add coriander powder, saute for a minute.
  4. Add prawns/shrimp saute just for minute.
  5. Then, add coconut paste and 1 and 1/2 cup of water. (Add boiled cubed potato at this stage)
  6. Bring to boil for 3 to 4 mins. Sprinkle chopped coriander leaves.

Notes

Tips to make Best Indian Prawn curry:

Quality Prawns: Getting a good quality  prawns plays a vital role in prawn curry

Freshly ground coconut paste: Nothing can beat the flavour of freshly ground coconut paste. It makes the curry lip-smacking!

Oil- I used coconut oil for this recipe, you could also use gingerly oil and peanut oil for flavours.

Spices: I used green chillies for the spiciness for the curry, that gives you quite distinct taste. You could also reduce the Amount the green chilli and add chilli powder as well. 

Ginger and garlic: I have used thinly sliced ginger and garlic pods for this recipe, rather than ginger garlic paste because you will love the tidbits of the ginger and garlic when you bite in this curry.

  • Category: Lunch/ breakfast, Main Course, Non-vegetarian Gravy, Side Dish
  • Cuisine: Indian

 

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2 Comments

  1. Angel Frank says:

    Looks Yummy and I must try this one..

    1. Nithya Narasimhan says:

      Thank you!!!! Please do try and let me know how it turned out. ?

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