There is nothing more comforting than a bowl of prawn curry with steaming hot rice and some crispy treats. It is really one of my favourite meals. I think each region makes a different kind of curry and uses different kinds of ingredients. I'm not sure that this one is any particular kind but it is more or less based on the Kerala style of prawn curry.

There are many misconceptions that Indian food is quite heavy and though I have had my fare share of curries with layers of oil floating on top, that is definitely not how I make them at home. In fact you can use very little oil without compromising on taste at all!

The secret is to really roast the spice mixture well and make sure that it is properly cooked. Now this is where oil is usually required because the spices may burn if they get too dry. My secret is to add tiny amounts of water instead and to keep covering it with a lid and stirring every few minutes. Covering it with a lid ensures that the water doesn't evaporate and the masala remains wet.

I love making my own coconut milk at home because the curry tends to be lighter that way but feel free to use tinned or canned coconut milk.

The best part about this prawn curry is that it is easy enough to make for a quick lunch and at the same time it is impressive enough to serve for a dinner party.

AuthorAditiCategory, DifficultyBeginner

Satisfy all your curry cravings with this easy, healthy and delectable prawn curry recipe.

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 2 tbsp oil
 1 tsp jeera seeds
 5 garlic pieces(chopped roughly)
 1 inch of ginger (chopped roughly)
 2 onions (chopped roughly)
 4 tomatoes (chopped roughly)
 1 tsp mustard seeds
 1 tsp curry leaves
 1 tbsp turmeric powder
 1 tbsp coriander powder
 1 tbsp chilli powder
 1 tsp jeera powder
 1 tsp pepper
 salt to taste
 500 g prawns
 2 cups coconut milk
 1 tamarind knob dissolved in 1/4 cup water

1

Heat up 1 tablespoon of oil in a pan. Saute the onion, jeera seeds, garlic and ginger until brown.

2

Add in the tomatoes and cook until the tomatoes become soft. Remove from heat.

3

Cool the mixture slightly and then put it in a mixie. Blend it till it forms a smooth wet paste.

4

Heat 1 tablespoon of oil in a pan. Scatter in the curry leaves and mustard seeds into the oil and wait for them to splutter.

5

Then add in the tomato onion mixture, turmeric powder, jeera powder, coriander powder, chilli powder, pepper and salt into the pan. Give it a quick mix.

6

Cover with a lid for a few minutes. Uncover and mix. Close again for a few minutes and then uncover and stir the mixture. Repeat these steps for at least 10 to 15 minutes till the masala is roasted and cooked properly.

7

Now add in your prawns and mix them into the spice mixture. Let it cook for around 5 minutes.

8

You can pour in the coconut milk along with the tamarind paste. Stir and cook for another minute. Remove from heat and serve hot!

Ingredients

 2 tbsp oil
 1 tsp jeera seeds
 5 garlic pieces(chopped roughly)
 1 inch of ginger (chopped roughly)
 2 onions (chopped roughly)
 4 tomatoes (chopped roughly)
 1 tsp mustard seeds
 1 tsp curry leaves
 1 tbsp turmeric powder
 1 tbsp coriander powder
 1 tbsp chilli powder
 1 tsp jeera powder
 1 tsp pepper
 salt to taste
 500 g prawns
 2 cups coconut milk
 1 tamarind knob dissolved in 1/4 cup water

Directions

1

Heat up 1 tablespoon of oil in a pan. Saute the onion, jeera seeds, garlic and ginger until brown.

2

Add in the tomatoes and cook until the tomatoes become soft. Remove from heat.

3

Cool the mixture slightly and then put it in a mixie. Blend it till it forms a smooth wet paste.

4

Heat 1 tablespoon of oil in a pan. Scatter in the curry leaves and mustard seeds into the oil and wait for them to splutter.

5

Then add in the tomato onion mixture, turmeric powder, jeera powder, coriander powder, chilli powder, pepper and salt into the pan. Give it a quick mix.

6

Cover with a lid for a few minutes. Uncover and mix. Close again for a few minutes and then uncover and stir the mixture. Repeat these steps for at least 10 to 15 minutes till the masala is roasted and cooked properly.

7

Now add in your prawns and mix them into the spice mixture. Let it cook for around 5 minutes.

8

You can pour in the coconut milk along with the tamarind paste. Stir and cook for another minute. Remove from heat and serve hot!

Healthy Prawn Curry

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