Indian Shrimp Prawn Curry
Dive into the vibrant flavors of India's coastline with this irresistible Indian Shrimp Prawn Curry, a dish that’s both aromatic and deeply satisfying. Succulent shrimp or prawns are simmered in a rich, creamy coconut milk base laced with earthy spices like turmeric, garam masala, and cumin. A touch of lime juice adds a zesty brightness, while fresh curry leaves and cilantro bring an authentic, herbaceous flair to every bite. This one-pot wonder is perfect for whipping up a restaurant-quality meal in just 40 minutes, making it an ideal weeknight dinner or show-stopping centerpiece for your next dinner party. Pair it with fluffy steamed rice or warm naan for the ultimate comfort food experience that’s gluten-free and packed with bold, unforgettable flavors.
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Recipe Information
Ingredients
- 500 grams Shrimp or prawns (peeled and deveined)
- 2 tablespoons Cooking oil
- 1 large Onion (finely chopped)
- 4 units Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 medium Tomatoes (pureed or finely chopped)
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Cumin seeds
- 8 leaves Fresh curry leaves
- 400 milliliters Coconut milk
- 200 milliliters Water
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Salt
- 1 tablespoon Lime juice
Instructions
Clean and devein the shrimp or prawns. Rinse thoroughly and pat them dry with a paper towel. Set aside.
Heat cooking oil in a large skillet or pan over medium heat.
Add cumin seeds and let them sizzle for a few seconds until aromatic.
Stir in the chopped onion, cooking until golden brown (about 5-7 minutes).
Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
Mix in the tomato puree or finely chopped tomatoes and cook until the oil separates (about 5 minutes).
Add turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine.
Add the curry leaves and cook for another minute to infuse the flavors.
Pour in the coconut milk and water, then bring the mixture to a gentle simmer.
Add the shrimp or prawns to the curry and cook for 5-6 minutes, or until they turn pink and are cooked through. Avoid overcooking, as this can make them rubbery.
Stir in the garam masala and lime juice, then check the seasoning and adjust if necessary.
Garnish the curry with fresh chopped cilantro and serve hot with steamed rice or naan.
Nutrition Facts
Calories |
1040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 976 mg | 326% | |
| Sodium | 3412 mg | 148% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 37.9 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2453 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
