Hot and spicy prawn curry

    25 min

    This is one of my favourite dishes. I love spicy dishes and I learnt this one from my dear mum who is the best cook in the world - I hope you like it too! I bet the people who love spice will surely love this recipe! Serve and eat with rice.


    Dhaka, Bangladesh
    59 people made this

    Serves: 6 

    • 2 tablespoons oil
    • 4 large onions, chopped
    • 20 medium prawns
    • 8 green chillies
    • 1 teaspoon red chilli powder
    • 1 tablespoon ground coriander
    • 1/2 tablespoon ground turmeric
    • 1/2 tablespoon ground cumin seeds
    • salt to taste
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 450ml water
    • 5 to 6 chopped coriander leaves

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Heat the oil in a frying pan or wok. Then add the chopped onions and stir fry them until they turn slightly brownish. Then add the prawns. Stir fry them for about 5 minutes. Chop 1/2 of the green chillies (4 chillies) and add them as well.
    2. After that, add the red chilli powder, ground coriander, turmeric, ground cumin seeds and salt. Add the ginger and garlic paste. Then put 2 tablespoons water and mix them thoroughly. Stir fry for 5 minutes.
    3. Add water and let it be for a while, but stir and turn the prawns in between to avoid burning or overcooking.
    4. When 1/2 of the water has evaporated, and the water starts to boil, lower the heat and put the lid on top of the utensil. Make sure to stir them occasionally. Continue this process for about 10 minutes.
    5. Serve hot. Top the dish with freshly chopped coriander leaves.


    Make sure to keep turning the prawns to avoid burning or over cooking. Serve and eat with rice.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    Tried this recipe and it was awesome. Made it for my friends who loved it. Would recommend to anyone who loves spicy food.  -  16 Feb 2014


    no tomatoes?  -  06 Aug 2014


    Such a simple, effective recipe. It had heat and tasted fabulous, all subtly flavoured by the prawns (I did add some squid too). I read one review that suggested adding tomatoes, it really doesn’t need it. I served mine with wild basmati rice and a simple cachumber; diced tomato, diced onion, coriander, lemon juice with cayenne pepper and salt to season. Paired with a matching glass of cold white wine 👍  -  14 Apr 2018