Indian prawn curry

    45 min

    A scrumptious prawn curry, cooked from scratch. You can substitute in eggs for prawns, if you wish. Serve with freshly cooked rice and any flat bread of your choice.

    88 people made this

    Serves: 6 

    • 80g rice flour
    • 1/2 teaspoon ground turmeric
    • salt to taste
    • 450g raw prawns, peeled and deveined
    • 3 tablespoons cooking oil
    • 1 teaspoon cumin seeds
    • 2 large onions, thinly sliced
    • 2 green chillies, halved lengthways
    • 1/2 tablespoon ginger paste
    • 1/2 tablespoon garlic paste
    • 550g tomatoes, pureed or use passata
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon ground cumin
    • 4 tablespoons double cream
    • 4 tablespoons chopped fresh coriander

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Stir the rice flour, turmeric and salt together in a bowl; add the prawns and turn in the flour mixture to evenly coat.
    2. Heat 3 tablespoons oil in a large frying pan over medium heat; fry the cumin seeds in the hot oil until they splutter. Add the onions, green chillies, ginger and garlic paste; cook until the onions are browned, about 5 minutes. Stir the pureed tomato, chilli powder, garam masala and ground cumin into the mixture. Season with salt and continue cooking until the gravy thickens and the oil is released, 10 to 15 minutes. Pour the cream into the frying pan and stir; lie the prawns into the mixture and continue cooking until the prawns are cooked through, 3 to 5 minutes more. Garnish with the coriander to serve.

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    Reviews in English (3)


    This is for the cook asking where the curry was Curry Powder By: Allrecipes Staff Description Widely used in Indian cooking, authentic Indian curry powder is freshly ground each day and can vary dramatically depending on the region and the cook. Curry powder is actually a pulverized blend of up to 20 spices, herbs and seeds. Among those most commonly used are cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and black pepper, poppy and sesame seeds, saffron, tamarind and turmeric (the latter is what gives curried dishes their characteristic yellow color). Commercial curry powder--which bears little resemblance to the freshly ground blends of southern India--comes in two basic styles: standard, and the hotter of the two, "Madras" curry powder.  -  25 Dec 2009  (Review from Allrecipes US | Canada)


    This was excellent and very easy to make. It was much spicier than I expected, but we like it that way. I used coconut milk instead of heavy cream, coconut oil, and about half the onions. I think the 1 tsp cumin seeds in the recipe is supposed to be mustard seeds, because cumin seeds don't splutter, but mustard seeds do (also, it seems odd to have both cumin seeds and ground cumin in the recipe), so I used mustard seeds. And finally, I added cauliflower because I had some I needed to use up. Great flavor and a definite keeper!  -  30 Dec 2012  (Review from Allrecipes US | Canada)


    where's the curry  -  24 Dec 2009  (Review from Allrecipes US | Canada)