Himanshi’s Prawn Curry

This is an excellent choice for when you are craving a curry but don’t really want to eat chicken again. 

Time: 25 minutes | Serves: 4

Ingredients

  • 700 gms prawns, shelled, tails removed and deveined

Marinade

  • Juice of 1 lime

  • ⅓ tsp salt

Curry

  • 1 tsp oil

  • 1 cinnamon stick

  • 1 piece of fresh ginger, grated

  • 3-4 garlic cloves, chopped

  • 4 small onions, chopped

  • 3 large tomatoes, finely chopped

  • ½ red chilli powder, (optional)

  • 1 tsp garam masala powder

  • ½ tsp coriander-cumin powder

  • ⅓ tsp salt

  • ½ cup thin coconut milk

Prawn curry with rice

Method

  1. Wash the prawns and drain thoroughly.

  2. Mix the marinade ingredients in a bowl and rub it into the prawns.

  3. Put the oil in a kadhai or work on medium heat. When hot, saute the cinnamon, ginger and garlic for a minute. 

  4. Add the onions and saute till golden brown. Mix in the tomatoes, spice powders and salt. Sprinkle in a little water if required and stir and cook, till the tomatoes are soft and mushy.

  5. Remove the pan from the heat.

  6. Blend the cooked mixture in a food processor, till it forms a puree.

  7. Return the puree from the same pan on medium heat and add the prawns.

  8. Mix well to ensure that the prawns are coated in the gravy. Stir often and cook for 2-3 minutes, till the prawns curl up and turn pink.

  9. Pour the coconut milk, stir to mix well and cook for 2 minutes longer.

  10. Serve with hot steamed white rice

If you want to learn more about spices, try our all-new spice box.

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