Prawn Curry Recipe


(1 cup = 240 ml)
1 large onion
1 large tomato
1 ½ tbsp fresh or frozen coconut or cashews
2 pinches of Catch turmeric powder
½ to ¾ tsp Catch red chili powder
½ tsp Catch coriander powder
½ tsp Catch garam masala
1 tsp ginger-garlic paste
250 gms prawns
1 ¼ cup water or as required
1 sprig curry leaves
1 garlic clove
¼ tsp cumin
Chopped coriander leaves for garnishing
1 ½ tbsp oil

Accompaniments with Prawn Curry:

  • Chapati, Paratha, Phulka
  • Steamed rice, jeera rice


  • Slice onions, chop tomatoes, make a paste of ginger-garlic. Set aside.
  • Devein and wash the prawns. Keep aside.
  • Add ¾ tbsp oil to a pan and fry onions till they turn golden. Add ginger-garlic paste and fry till the raw smell disappears.
  • Add tomatoes, salt and Catch turmeric powder. Fry till the tomatoes turn mushy. Add Catch red chili powder, Catch garam masala, Catch coriander powder and then the coconut. Fry well for 3-5 minutes without burning. Cool this and blend with ¾ cup water to smooth.
  • Add ¾ tbsp oil to the pan and heat up, add cumin and garlic. When the garlic is slightly roasted, add the curry leaves and sauté till they turn crisp.
  • Add the prawns and fry till the colour changes, just for about 2 minutes, till the raw smell disappears.
  • Pour the ground mixture and add water as needed. Cook till the prawns are cooked, they swirl up when cooked.
  • Garnish with coriander leaves.
  • Serve hot.

Recipe Notes/Suggestions:

  • You can use any variety of prawns, preferably tiger prawns.
  • Make sure you don’t overcook the prawns, as they turn hard, if overcooked.

Other than the Prawn Curry recipe, there are some Indian lunch and Indian dinner recipes that you can try making at home too, like:


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