Prawn Curry
Dive into the irresistible flavors of this creamy prawn curry—a harmonious blend of succulent prawns, aromatic spices, and rich coconut milk that will transport your taste buds straight to the tropics. Perfectly seasoned with turmeric, cumin, coriander, and a hint of garam masala, this dish is elevated by bold ingredients like fresh ginger, garlic, and tangy lime juice. The recipe features a silky tomato-based masala, simmered to perfection before enveloping the prawns in its luscious goodness. Ready in under an hour, this crowd-pleasing curry pairs beautifully with steamed rice or fluffy naan, making it an ideal choice for weeknight dinners or special gatherings. Packed with bold, aromatic flavors, "Prawn Curry" is a must-try for seafood lovers looking to spice up their menu!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Prawns (deveined and cleaned)
- 400 ml Coconut milk
- 1 large Onion (finely chopped)
- 2 medium Tomatoes (pureed)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Cooking oil
- 1 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 2 tablespoons Fresh cilantro (chopped)
- 1 tablespoon Lime juice
- 1 teaspoon Salt
- 200 ml Water
Instructions
Wash and clean the prawns thoroughly, ensuring they're deveined. Pat them dry.
In a bowl, marinate the prawns with half a teaspoon of turmeric powder and a pinch of salt. Set aside for 10 minutes.
Heat the cooking oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown, about 5–7 minutes.
Stir in the minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
Add the turmeric powder, coriander powder, cumin powder, and red chili powder. Stir and cook for another minute to toast the spices.
Pour in the tomato puree and cook for 5 minutes, stirring occasionally, until the mixture thickens and the oil starts separating from the masala.
Add the coconut milk and water. Stir to combine. Let the curry simmer for 5 minutes on medium-low heat.
Gently add the marinated prawns to the pan. Cook for 5–7 minutes until the prawns turn pink and are cooked through.
Add garam masala and salt to taste. Stir well.
Turn off the heat and stir in the lime juice and chopped cilantro.
Serve hot with steamed rice or naan. Enjoy!
Nutrition Facts
Calories |
1059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 3018 mg | 131% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 40.4 g | ||
| Protein | 126.2 g | 252% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 342 mg | 26% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2676 mg | 57% | |
*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.
