Indian prawn curry(shrimp curry).

Indian prawn curry is a prawn recipe made with an aromatic masala(spice paste)cooked into a rich, thick and silky coconut sauce.
The result is a creamy prawn curry which is mildly spiced yet packed with wonderful flavours to enjoy.

What to serve with Indian prawn curry.

• Serve with various rice dishes. here are a few you can try with the Indian prawn curry.
  • Lemon rice.
  • Sri Lankan yellow rice
  • A bowl of white rice.
  • Ghee rice

• Serve with roti, chapati, roti paratha, garlic naan, or plain naan.

• More vegetarian curries you can pair with the creamy prawn curry.
  • Sri Lankan apple curry.
  • Beetroot curry.
  • Green bean and coconut stir fry.
  • Easy eggplant stir fry.
  • Eggplant salad.
  • Bombay potatoes.

FAQs: Indian prawn curry recipe.

• Can I make this Indian prawn curry ahead of time?
  • You can cook the Indian prawn dish a few hours ahead of time but not a day ahead.
  • Shrimp or prawns taste better cooked and consumed within 24 hours.

• Is the prawn masala curry spicy?
  • Not as spicy as you would expect.
  • Adding coconut milk or substituting it with blended cashews will make the dish milder than the usual Indian seafood dishes.
  • If you are looking for a spicier prawn(shrimp) dish then try the spicy prawn masala dry curry

• Can I use frozen prawns to make this Indian seafood dish?
  • Yes, you can, only make sure to thaw the prawns(shrimp) properly before using it to make this dish.

Tips for cooking the Indian prawn curry.

• Make sure to drain any excess water before using the prawns.
• You can use shelled prawns or shrimp as well, the only downside is that removing the shell while trying to enjoy the prawn dish can be a distraction.
• Make sure not to burn the spice powders as you cook them.
• Constantly taste and season as you need.
• Before you add the shrimp, make sure the prawn gravy is thick and sauce-like for best results.
• Avoid overcooking or cooking the prawn(shrimp)over high heat as this will turn the shrimp rubbery.

Storing, freezing, and reheating the Indian prawn curry.

• Avoid freezing this shrimp curry.
• Can be refrigerated and consumed within 48 hours.
• Reheat over the stovetop with a few teaspoons of water. microwave heating can leave an odour in your microwave.

More Indian prawn curries.

Indian prawn vindaloo.
Indian Malabar shrimp curry
Indian prawn caldine

Recipe overview for Indian prawn curry

Ingredients to cook the Indian prawn curry.

• To make the prawn masala, you will need.
  • oil
  • Onion sliced thin or chopped
  • Ginger garlic paste
  • Tomato chopped
  • Turmeric powder
  • Red chilli powder
  • Coriander powder
  • Garam masala powder
  • Thick coconut milk(substitute with 1/3 cup cashews blended to a powder)

• To make the prawn masala curry.
  • oil
  • Curry leaves can be substituted with bay leaves.
  • Cumin seeds
  • Garlic cloves chopped
  • Water(1 cup)
  • Prawns

How to cook the Indian prawn curry.

This is a prawn(shrimp) curry that comes together in 3 main steps.

Onion, ginger, garlic, and tomato, make the base for the next step of adding raw spices like turmeric powder, coriander powder, chilli powder, and garam masala.
Adding these familiar Indian curry powders helps form a good spice paste known as a spiced masala.

The 3rd step of making the Indian prawn curry is tempering some onions, garlic, and cumin and then adding coconut milk, bringing it to a sauce with a thick consistency.

This is your heavily spiced prawn masala gravy base. Once this masala base is cooked transfer it to a bowl.

Next, we temper the curry leaves, chopped garlic and cumin seeds in oil.

Add the masala paste to the tempered ingredients.

Add water, season and cook down the masala gravy until thick.

And finally, add the shrimp and cook over low heat to soak in all those tempting spices.

The result is a creamy Indian prawn masala recipe that is delicious and flavorful.