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Succulent prawns simmered in a rich, aromatic gravy of onions, tomatoes, and classic Indian spices. This flavorful curry comes together quickly and pairs perfectly with steamed rice or soft rotis.
For 4 servings
Sauté Aromatics
Build the Masala Base
Simmer the Gravy
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Succulent prawns simmered in a rich, aromatic gravy of onions, tomatoes, and classic Indian spices. This flavorful curry comes together quickly and pairs perfectly with steamed rice or soft rotis.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 260.68 calories per serving with 27.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Prawns
Finish and Garnish
For a coastal-style curry, add 1/2 cup of thick coconut milk along with the water in Step 3. This will create a richer, creamier gravy.
Add 1/2 cup of diced bell peppers (capsicum) or green peas along with the tomato puree to incorporate more vegetables into the dish.
Increase the number of green chilies or add 1/2 teaspoon of black pepper powder along with the other spices for an extra kick of heat.
Prawns are an excellent source of high-quality, low-fat protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The curry base includes spices like turmeric and ginger, which contain powerful compounds like curcumin and gingerol. These have natural anti-inflammatory and antioxidant effects.
Prawns provide omega-3 fatty acids, which are known to support cardiovascular health by helping to reduce triglycerides and blood pressure.
One serving of Prawn Masala Curry contains approximately 230-260 calories, excluding any rice or bread. The exact count can vary based on the amount of oil used and the size of the prawns.
Yes, it can be a very healthy dish. Prawns are an excellent source of lean protein and omega-3 fatty acids. The spices used, like turmeric and ginger, have anti-inflammatory properties. To keep it healthy, use a moderate amount of oil.
Absolutely. If using frozen prawns, ensure they are fully thawed before you begin cooking. Pat them completely dry with a paper towel to prevent them from watering down the curry.
Prawns cook very quickly. They are done when they turn from translucent grey to opaque pink and curl into a 'C' shape. If they curl into a tight 'O' shape, they are overcooked and will be rubbery.
This curry pairs wonderfully with steamed basmati rice, jeera rice, plain naan, roti, or paratha. A simple side salad or kachumber can also be served to add freshness.