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!
Authentic Indian Prawn Curry
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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:
More Recipes you’ll Love:
Fish Fry with Shallots and coconut
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PrintAuthentic Indian Prawn curry
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!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 3 1x
- Category: Lunch/ breakfast, Main Course, Non-vegetarian Gravy, Side Dish
- Cuisine: Indian
Ingredients
- 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
- Firstly, grind coconut, fennel seeds and almonds to a fine paste.
- 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.
- Once the onion and tomato are nicely cooked, add coriander powder, saute for a minute.
- Add prawns/shrimp saute just for minute.
- Then, add coconut paste and 1 and 1/2 cup of water. (Add boiled cubed potato at this stage)
- 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.
4
Looks Yummy and I must try this one..
★★★★★
Thank you!!!! Please do try and let me know how it turned out. ?