Prawn Curry
Juicy, tender prawns simmered in a fragrant, spiced coconut-tomato gravy. This coastal-inspired Indian curry is bright with tamarind, warm with whole spices, and comes together quickly for a weeknight dinner that feels special.
For 4 servings
- prep
Prep the prawns.
Ensure prawns are peeled and deveined. Rinse briefly, pat completely dry with paper towels, and keep refrigerated until needed.
TIPDry prawns sear better and don't water down the gravy. - temper · ~2 min
Make the tempering.
1.Heat oil in a heavy-bottomed pan over medium heat until shimmering.2.Add mustard seeds and let them splutter (30 sec).3.Add cumin seeds and curry leaves, sauté until fragrant (30 sec). - saute · ~15 min
Sauté the aromatics.
1.Add chopped onions and cook until deep golden brown, stirring often (8-10 min).2.Add ginger-garlic paste and green chilies, sauté until raw smell disappears (1 min).3.Add chopped tomatoes and cook until soft and oil separates at the edges (4-5 min).TIPTake your time browning the onions — this is where the curry's depth comes from. - saute · ~1 min
Bloom the spice powders.
1.Turn heat to low. Add turmeric powder, red chili powder, coriander powder, and cumin powder.2.Sauté, stirring continuously, until the spices smell fragrant and darken slightly (30-40 sec).TIPLow heat prevents the powdered spices from burning and turning bitter. - simmer · ~8 min
Simmer the gravy.
1.Pour in the coconut milk, water, tamarind paste, and salt.2.Stir well and bring to a gentle simmer.3.Let the gravy bubble gently and thicken slightly, uncovered (6-8 min). - simmer · ~3 min
Cook the prawns in the gravy.
1.Gently slide the prawns into the simmering gravy.2.Cook just until the prawns curl up and turn pink and opaque (2-3 min).3.Sprinkle garam masala on top and stir once.TIPOvercooking makes prawns rubbery — pull the pan off the heat the moment they're done. - garnish
Garnish with fresh coriander leaves and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns thoroughly dry before cooking to ensure they sear instead of steam.
- 2Brown the onions until deep golden — this builds the rich, sweet base of the curry.
- 3Bloom the spice powders on low heat for just 30-40 seconds to release their aroma without burning.
- 4Add the prawns only when the gravy is simmering and cook just 2-3 minutes until they turn pink and opaque.
- 5Pull the pan off the heat the moment the prawns are done to keep them tender and juicy.
- 6This curry tastes even better the next day — store it in the fridge and reheat gently.
- 7For a thicker gravy, simmer the coconut milk mixture for a few extra minutes before adding the prawns.
Adapt it for your goals.
Low-oil
Reduce oil to 1 tbsp and skip the tempering step; add mustard seeds and cumin seeds directly to the onion sauté. The curry remains flavorful with significantly less fat.
high proteinHigh-protein
Swap half the prawns for firm tofu cubes or chickpeas for a higher-protein, lower-cholesterol variation that still absorbs the gravy beautifully.
veganVegan
Replace prawns with 300g of firm tofu or mixed vegetables (potato, cauliflower, carrot) and use vegetable oil. The coconut milk and tamarind already make this dairy-free.
milderMilder
Skip the green chilies and reduce red chili powder to 1/2 tsp. Add 1 tbsp of yogurt or cream at the end for a gentler, family-friendly curry.
thicker gravyThicker-gravy
Add 2 tbsp of coconut cream instead of water and simmer for an extra 3-4 minutes before adding prawns. An extra pinch of garam masala at the end boosts warmth.
Why this is on our healthy list.
Rich in Lean Protein
Prawns are an excellent source of high-quality, low-fat protein essential for muscle repair and satiety.
Anti-Inflammatory Spices
Turmeric, ginger, and cumin contain natural anti-inflammatory compounds that support joint and digestive health.
Heart-Supportive Fats
Coconut milk provides medium-chain triglycerides (MCTs), which may support energy metabolism, while the minimal oil keeps saturated fat in check.
Good Source of Selenium
Prawns are naturally high in selenium, a mineral that supports immune function and thyroid health.
Frequently asked questions
Yes, just thaw them completely in the fridge, pat them very dry with paper towels, and proceed as directed. Frozen prawns can release water, so drying is key.
