Andhra Prawn Curry
A spicy coastal curry with juicy prawns simmered in a tangy onion-tomato gravy. Andhra flavors shine through with green chilies, curry leaves, and a little tamarind for a bold, comforting dish that pairs beautifully with rice.
For 4 servings
- prep · ~10 min
Prep the prawns and tamarind.
1.Wash the prawns well and drain completely.2.Rub the prawns with a pinch of turmeric powder and a small pinch of salt from the measured salt.3.Soak the tamarind in a little warm water for 10 minutes and squeeze out the pulp.TIPKeep the prawns aside only briefly. A long rest with salt can make them release water. - temper · ~1 min
Make the tempering.
1.Heat oil in a pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds, fenugreek seeds, and curry leaves.4.Cook for a few seconds until fragrant. - saute · ~7 min
Cook the onion base.
1.Add chopped onion and slit green chili.2.Cook until the onion turns soft and light golden.3.Add ginger-garlic paste and cook until the raw smell goes.TIPUse medium heat here so the paste cooks gently without burning the spices. - saute · ~6 min
Build the masala.
1.Add chopped tomato and cook until soft and pulpy.2.Add red chili powder, coriander powder, and the remaining turmeric powder.3.Mix well and cook until the masala looks thick and glossy. - simmer · ~5 min
Add tamarind and make the gravy.
Pour in the tamarind pulp and water. Add the remaining salt, mix well, and bring the curry to a gentle simmer for 4 to 5 minutes so the flavors come together.
- simmer · ~5 min
Cook the prawns in the curry.
Add the prawns and garam masala, then simmer just until the prawns curl and turn tender, about 4 to 5 minutes. The gravy should lightly coat the spoon.
TIPDo not overcook the prawns or they will turn rubbery. - garnish
Finish with coriander leaves.
- serve
Serve hot with rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the prawns very well before adding turmeric and salt so they sear in the gravy instead of watering it down.
- 2Keep the fenugreek seeds to just a pinch; too much can make this Andhra-style curry noticeably bitter.
- 3Cook the onion-tomato masala until oil begins to separate slightly for a fuller, less raw-tasting gravy.
- 4Simmer the tamarind gravy before adding prawns so the sourness mellows and the prawns do not overcook.
- 5Add the prawns only at the end and stop cooking as soon as they turn opaque and gently curl.
- 6If the curry tastes too sharp, let it rest 10 minutes off the heat; the tamarind and chili settle nicely.
- 7This curry reheats best on very low heat for just a minute or two, otherwise the prawns can toughen.
Adapt it for your goals.
Extra-spicy
Add more slit green chilies or a little extra red chili powder for a fiercer Andhra-style heat that still keeps the tangy balance.
coconut styleCoconut-style
Stir in a few tablespoons of coconut milk at the end for a softer, slightly richer coastal curry with gentler heat.
fishFish
Use firm fish pieces instead of prawns and simmer briefly; good if you want the same gravy with a different seafood texture.
low oilLow-oil
Reduce the oil slightly and cook the onion-tomato base a bit longer on low heat to keep the gravy flavorful with less fat.
Why this is on our healthy list.
Protein-Rich Seafood
Prawns make this curry filling and satisfying while providing lean seafood protein in a relatively light gravy.
Spice and Herb Benefits
Ginger, garlic, curry leaves, turmeric, and cumin add aroma along with plant compounds commonly valued in home cooking.
Tomato and Tamarind Freshness
Tomato and tamarind bring natural acidity and depth, helping create a bold taste without relying on heavy cream.
Frequently asked questions
They turn opaque, pinkish, and curl into a loose C-shape. Remove from heat before they tighten too much or they can become rubbery.
