Prawn Curry
A light and flavorful coastal prawn curry made with a tomato base and a touch of light coconut milk. This healthier version is packed with authentic spices and ready in under 30 minutes.
For 4 servings
Temper the spices and sauté onions.
- Heat coconut oil in a non-stick pan over medium heat.
- Add the mustard seeds and let them splutter.
- Add the curry leaves and sauté for a few seconds until fragrant.
- Add the finely chopped onion and cook until translucent, about 3-4 minutes. Add a splash of water if it starts to stick.
TIPUsing a non-stick pan is helpful when cooking with very little oil to prevent sticking.Cook the masala base.
- Add the ginger-garlic paste and sauté for 1 minute until the raw smell is gone.
- Stir in the tomato puree, turmeric powder, red chili powder, and coriander powder.
- Cook for 4-5 minutes, stirring occasionally, until the masala thickens and darkens in color.
TIPSince there's little oil, the masala won't 'separate' from oil. Look for it to become a thick, deep-red paste.Simmer the gravy and cook the prawns.
- Pour in the water, add tamarind paste and salt. Mix well and bring the gravy to a gentle simmer.
- Let it simmer for 2-3 minutes for the flavors to meld.
- Gently add the prawns to the gravy.
- Cook for 3-4 minutes, just until the prawns turn pink and curl into a 'C' shape.
TIPDo not overcook the prawns, as they will become tough and rubbery. They cook very quickly.Finish with coconut milk and garnish.
- Reduce the heat to low and stir in the light coconut milk.
- Warm the curry gently for 1-2 minutes. Do not let it come to a rolling boil.
- Turn off the heat and garnish with fresh chopped coriander leaves.
TIPBoiling coconut milk can cause it to curdle or separate. Gentle heating is key to a creamy finish.Serve the prawn curry hot.
Serve immediately with steamed rice or chapati.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the prawns dry before adding them to the curry to ensure they absorb the flavors well.
- 2For a thicker gravy, you can simmer it for a few more minutes before adding the prawns.
- 3If you don't have tamarind paste, a squeeze of lime juice at the end can provide a similar tangy flavor.
- 4Fresh curry leaves are key for the authentic aroma; try not to substitute with dried ones.
Adapt it for your goals.
Vegan
Replace prawns with firm tofu cubes or mixed vegetables like mushrooms, bell peppers, and carrots.
quickQuick
Use canned tomato puree instead of fresh tomatoes to save time on preparation.
kid friendlyKid friendly
Omit the red chili powder or replace it with a pinch of paprika for color without the heat.
Why this is on our healthy list.
High in Lean Protein
Prawns are an excellent source of high-quality, lean protein, which is essential for muscle repair, growth, and overall body function.
Rich in Selenium
This curry provides a good amount of selenium, a powerful antioxidant that helps protect cells from damage and supports thyroid function.
Heart-Healthy Fats
By using minimal coconut oil and light coconut milk, this recipe is low in saturated fat, making it a heart-friendly choice.
Frequently asked questions
Yes, this version of Prawn Curry is quite healthy. It's high in lean protein from the prawns, low in saturated fat due to using light coconut milk and minimal oil, and gets its flavor from spices rather than excess salt.