A delightfully aromatic dish, prawn curry demonstrates the succulent flavours of the prawn through the richness of a spiced sauce. The dish is very popular in many coastal cuisines, especially in Indian and Southeast Asian cooking, where fresh seafood is most abundant. Vibrant colours and bold flavours make this the perfect comfort food for special occasions or a family gathering over dinner. You can easily follow this simple prawn curry recipe to prepare this delicious dish. Dip the prawns in a mixture of turmeric, salt, and lime juice, let them absorb those flavours, and then make a preparation of finely chopped onions, garlic, and ginger saut ed in oil in a large pan until they are golden brown and give a fragrant flavour. For subtle flavours, use cumin and coriander with garam masala and other spices. In the recipe for prawn curry, add the marinated coated prawns along with tomatoes or coconut milk for creaminess. Let the curry simmer so the prawns cook and absorb the sauce. Season it with salt and a touch of chilli if you want them spicy. Serve the curry over steaming basmati rice. Alternatively, warm up some naan for a filling meal that will delight the senses while giving you a healthy dose of high protein. Prawn curry will serve a dinner party just as well as a quiet evening at home. Take a bite and appreciate the depth of flavour alongside the luxurious texture.

• 1 cup coconut milk
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1/2 tsp garam masala
• 2 tomato
• 1 tsp mustard seeds
• 1/2 tsp salt
• 1 onion
• 1 tsp coriander powder
• 1 tbsp ginger garlic paste
• 1 tbsp coriander leaves
• 2 tbsp cooking oil

• To make this tasty Prawn Curry, clean and de-vein 500 gms of prawns.
• This way, the prawns will be rid of all impurities and, therefore, safer and tastier to eat.
• After cleaning, marinate the prawns using half a teaspoon of turmeric powder and half a teaspoon of salt.
• Let it sit aside for around 15-30 minutes, allowing them to become perfectly marinated, ensuring that both sides of the prawns are well coated.
• The marination will flavour the prawns as well as contribute to tenderising them.
• After about 30 minutes of marination time for the prawns, prepare to make the base for the curry.
• In a pan of a size that can hold the entire curry, use two tablespoons of oil and place it on medium heat.
• When the oil is hot, add 1 teaspoon of mustard seeds.
• The seeds will splutter, and their nutty flavour will leak into the oil. The base of this dish is provided by this step.
• Add one finely chopped onion to the pan.
• Stir occasionally to saute onions until they become golden in colour. It is the caramelising of onions that gives sweetness and depth to curry.
• Once the onions have attained the required colour, add one tablespoon of ginger-garlic paste to the pan. Now saut this mixture for about 2 minutes till all its raw smell evaporates, and the ginger-garlic leaves a pleasant smell.
• Now add two chopped tomatoes and saut them till they turn soft and mushy.
• This step is important since it forms the base of the curry and brings acidity and sweetness from the tomatoes.
• At this stage, once tomatoes are soft, it is time to add spices.
• Add 1 Tsp red chilli powder, 1 Tsp coriander powder, and 1/2 Tsp of garam masala. Mix the spice into the mixture and cook for another 2-3 minutes so that the spices are well blended and aromatic.
• This spice blend infuses the oil with flavour and gives a curry base that looks lovely too.
• Pour 1 cup of coconut milk into the bowl and gently boil the curry.
• The coconut milk gives a perfect thickness to the curry while balancing the spices just perfectly.
• Let it come to a boil, then reduce the heat to let it simmer for 5 minutes.
• All flavours will be infused, thus making the curry more palatable.
• Now is a great time to add the marinated prawns to the curry.
• Add the prawns to the pan and continue cooking for about 7-8 minutes while stirring occasionally.
• The prawns change in colour during cooking and become a appetizing pinkish colour, tender but firm.
• Make sure that the prawns are not overcooked, as they become rubbery.
• So keep an eye on them and just cook until they are done.
• Once the prawns are cooked through, taste the curry and add salt, if needed.
• Finish with one tablespoon of chopped coriander leaves for a pop of freshness.
• Switch off the stove and let the curry sit for a few minutes before plating.
• This resting time helps the flavours blend and come together in harmony.
• Serve the prawn curry hot with steamed rice or warm naan for a comforting meal; both are flavourful and satisfying combinations.
• Aromatic and succulent prawns together with creamy coconut milk make this a dish that is well-loved by family and friends and prepared on any occasion.
• This culinary delight brings the essence of coastal cuisine right to your table!