About this recipe:This is a home-style South Indian prawn curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as spicy as you like it. Serve with basmati rice or an Indian flatbread.
4 tablespoons vegetable oil
1 large onion, chopped
10 fresh curry leaves (optional)
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
2/3 teaspoon salt
1/2 teaspoon ground turmeric
1 tomato, finely chopped
1 teaspoon ground red chilli
900g medium prawns - peeled and deveined
1 teaspoon garam masala
chopped fresh coriander to taste
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Method Prep:20min › Cook:15min › Ready in:35min
Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
Season with salt and turmeric, then mix in the tomato, chilli powder, prawns and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until prawns are opaque. Taste and adjust salt and chilli powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh coriander and serve with naan, roti or rice.
This was the 1st Curry I have ever cooked from scratch. It was quick and easyt to make (I used chicken instead of prawns) but also healthy as not cream or anything is used to make it but its still so tasty. My Boyfriend loved it and I will deffinately be making it again. Great recipy - 11 Apr 2013
@keithaglewis, sounds like you over reduced by accident. Maybe the heat eas too high? if not enough liquid, add more water and reduce to the desired amount. Just make sure you dont overcook the protein, prawns turn to rubber pretty quickly! - 05 Dec 2014