Delicious and simple to prepare, Quick Prawn Curry blends succulent prawns with a fragrant curry sauce. On weeknights when you’re short on time but yet want a hearty, savory dinner, this is the recipe for you. With just a few basic spices and ingredients, this prawn curry creates a hearty and filling dish that goes great with Indian naan or steamed rice.
Coastal areas of India are famous for their fresh seafood, which is why prawn curry is a popular meal there. Delicious and soothing, this meal has prawns cooked in a blend of aromatic spices and rich coconut milk. Coconut milk gives the curry a velvety smoothness that cuts through the spice heat and elevates the flavor profile.
When you make Quick Prawn Curry at home with fresh, high-quality ingredients, you can experience the true flavors of Indian food. The right amount of spice, which shouldn’t dominate the prawns’ inherent sweetness, is important to this dish. The ultimate product is an appetizing and fulfilling supper perfect for sharing with loved ones.
Quick Prawn Curry Recipe
Ingredients
For the Prawn Curry:
- 500 grams prawns cleaned and deveined
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 large onion finely chopped
- 2 tomatoes finely chopped
- 2 cloves garlic minced
- 1- inch piece of ginger minced
- 2 green chilies slit
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon red chili powder optional
- 1 teaspoon garam masala
- 1 cup coconut milk
- Salt to taste
- Fresh coriander leaves chopped, for garnish
Instructions
Step 1: Sauté the Spices and Aromatics
- Heat the vegetable oil in a large skillet or pan over medium heat.
- Add cumin seeds and let them sizzle for a few seconds until fragrant.
- Add the finely chopped onion and sauté until golden brown.
- Add the minced garlic, ginger, and slit green chilies, and sauté for another 2 minutes until fragrant.
Step 2: Cook the Tomatoes and Spices
- Add the chopped tomatoes to the pan and cook until they turn soft and mushy.
- Add turmeric powder, ground coriander, ground cumin, red chili powder (if using), and salt. Mix well to combine the spices with the tomato mixture.
Step 3: Add the Prawns and Coconut Milk
- Add the cleaned and deveined prawns to the pan and stir to coat them with the spice mixture.
- Pour in the coconut milk and bring the curry to a gentle simmer.
- Cook for 5-7 minutes, or until the prawns are cooked through and the curry has thickened slightly.
Step 4: Finish with Garam Masala and Garnish
- Stir in the garam masala and cook for another 1-2 minutes.
- Garnish with chopped fresh coriander leaves.
Step 5: Serve
- Serve the quick prawn curry hot with steamed rice or Indian bread.
Tips and Information
Tips and Information
- Prawns: Use fresh or frozen prawns. If using frozen, thaw them completely before cooking.
- Coconut Milk: Use full-fat coconut milk for a richer and creamier curry. Light coconut milk can be used for a lower-calorie version.
- Spice Level: Adjust the amount of green chilies and red chili powder according to your spice preference.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
If you enjoy seafood or are just seeking to expand your culinary horizons, you will absolutely love Quick Prawn Curry. You can enjoy this dish with a variety of sides, including naan, steamed rice, or even just a salad. Let’s get down to business and make this delicious and easy meal!