creamy Indian prawn curry(masala curry).

Indian prawn curry, a prawn recipe made with an aromatic masala(spice paste)that is cooked into a rich and thick sauce of creamy coconut gravy to give you a mildly spiced shrimp curry to enjoy.

Main ingredients and flavors in Indian prawn curry.

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

The first step of making the shrimp dish is to cook the raw ingredients such as onion, ginger, garlic, and tomato, making the base for the next step of adding raw spices like turmeric powder, coriander powder, chili 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 first tempering some onions, garlic, and cumin and then adding coconut milk, bringing it to a sauce with a thick consistency.

This gravy or thick sauce is in what you slow simmer the shrimp in.

The result is a creamy Indian prawn masala curry so delicious and flavorful.

The prawn curry is also less spicy but full of the distinct tastes you would expect in an Indian shrimp dish.

What to serve the Indian prawn curry with.

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

Serve the prawn(shrimp curry) with a bowl of rice for a simple meal.

Frequently asked questions about cooking Indian prawn curry.

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 prawn tastes 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.

Useful tips for making 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 down-size 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.

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 odor in your microwave.

More Indian shrimp(prawn)curry.

Indian prawn vindaloo.

Indian Malabar shrimp curry

Indian prawn caldine

RECIPE AT A GLANCE

How to make Indian prawn masala curry

For the prawn masala

2 tablespoons of oil

1 large onion sliced thin or chopped

1 tablespoon of ginger garlic paste

1 large tomato chopped

1/2 a teaspoon of turmeric powder

1 teaspoon of red chili powder

1 teaspoon of coriander powder

1/2 a teaspoon of garam masala powder

1/3 cup of thick coconut milk(substitute with 1/3 cup cashews blended to a powder)

To make the prawn masala curry

2 tablespoons of oil

1 sprig of curry leaves

1/2 a teaspoon of cumin seeds

3 garlic cloves chopped

water(1 cup)

500g of prawns

Method

Here is a complete guide on how to clean, devein prawns.

Place a medium-sized pan over low-medium fire and pour in the oil(2 tbsp).

Once the oil warms, add the onions(1 large onion, sliced or chopped) and the ginger garlic paste(1 tbsp).

Cook for a minute until they turn translucent and light golden in color.

Add the chopped tomato(1 large) and turmeric powder(1/2 tsp).

Cook and break down the tomatoes as you combine the ingredients.

Add coriander powder(1 tsp), red chilli powder(1 tsp) and garam masala(1/2 tsp).

Reduce heat to low and combine the spices.

Once you have a semi-spice paste, pour in the coconut milk(1/3 cup, substitute with 1/3 cup of cashews powdered).

Cook for a few seconds and you will have a thick prawn masala sauce(gravy). Set aside to cool.

How to cook the Indian prawn curry.

Place the pan you will be cooking and assembling the prawn curry over the stovetop.

Pour in the oil(2 tbsp) into the pan.

Add the curry leaves(a sprig), cumin seeds(1/2 tsp), garlic(3 cloves sliced), and saute over low heat.

Make sure not to burn the cumin seeds by constantly stirring and maintaining low heat.

Saute for 30 seconds.

Immediately transfer the prawn masala paste you made earlier on to the pan.

Add water(1 cup), stir with the prawn masala. Taste and season with salt.

Cook over medium heat until the prawn gravy thickens(about 15-20 minutes) or until you have a thick gravy.

The prawn gravy should reach the consistency of a sauce.

Once the prawn masala gravy is thick, add the cleaned prawns(shrimp) into the gravy.

Maintain low-medium heat. Cook the prawns in the sauce for just under 10 minutes so they don’t turn rubbery.

Serve the warm Indian prawn masala curry.