prown curry

This is a home-style South Indian prawn curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as spicy as you like it. Serve with basmati rice or an Indian flatbread.

Recipe by: d.k chef




Ingredients 

Serves: 5 

• 4 tablespoons vegetable oil
• 1 large onion, chopped
• 10 fresh curry leaves (optional)
• 1 tablespoon ginger garlic paste
• 1 teaspoon ground coriander
• 2/3 teaspoon salt
• 1/2 teaspoon ground turmeric

• 1 tomato, finely chopped
• 1 teaspoon ground red chilli
• 900g medium prawns - peeled and deveined
• 60ml water
• 1 teaspoon garam masala
• chopped fresh coriander to taste

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Method
Prep:20min  ›  Cook:15min  ›  Ready in:35min 

1. Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
2. Season with salt and turmeric, then mix in the tomato, chilli powder, prawns and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until prawns are opaque. Taste and adjust salt and chilli powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh coriander and serve with naan, roti or rice.