Sindhi Prawn Curry
A home-style Sindhi curry with prawns simmered in a light, tangy onion-tomato gravy. Ginger, garlic, and simple spices keep it fragrant and balanced, making it perfect with steamed rice as part of a comforting meal.
For 4 servings
- prep · ~10 min
Prepare the prawns and masala ingredients.
1.Clean and devein the prawns if needed, then rinse and drain well.2.Chop the onion and tomato finely.3.Grate the ginger, mince the garlic, and slit the green chilies. - saute · ~7 min
Cook the onion base.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and let them sizzle for 20 to 30 seconds.3.Add onion and cook until soft and light golden, 5 to 6 minutes.4.Add ginger, garlic, and green chili and cook for 1 minute.TIPKeep the heat medium so the garlic cooks gently and does not turn bitter. - saute · ~8 min
Make the curry masala.
1.Add tomato and cook until soft and pulpy, 5 to 6 minutes.2.Stir in turmeric powder, red chili powder, coriander powder, black pepper, and salt.3.Cook the masala for 2 minutes, stirring often, until it looks glossy. - simmer · ~5 min
Add water and tamarind.
Pour in the water and mix in the tamarind paste. Bring the curry to a gentle simmer and cook for 4 to 5 minutes so the flavors come together.
- simmer · ~5 min
Cook the prawns in the gravy.
Add the prawns to the simmering curry and cook for 4 to 5 minutes, just until they turn pink and tender. Do not overcook or they will become chewy.
TIPPrawns cook quickly, so turn off the heat as soon as they curl and turn opaque. - garnish
Finish with coriander leaves.
- serve
Serve hot with steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the cleaned prawns very well before adding them, or the gravy can turn watery.
- 2Cook the onions only to light golden, not deep brown, so the curry stays light and home-style.
- 3Let the tomatoes break down fully until the masala looks glossy before adding water.
- 4Dissolve tamarind paste well in the simmering gravy so no sour lumps remain.
- 5Add the prawns only after the gravy is balanced; they need just a few minutes to cook through.
- 6Switch off the heat as soon as the prawns turn opaque and curl into a loose C shape.
- 7This curry tastes even better after a 10-minute rest, which helps the tamarind and spices settle.
Adapt it for your goals.
Spicier
Add an extra green chili or a little more red chili powder for a hotter curry that still keeps the tangy tamarind balance.
coconut milkCoconut-milk
Replace part of the water with thin coconut milk for a softer, slightly richer gravy that mellows the tamarind and chili.
fishFish
Swap prawns for firm fish pieces and simmer gently for a similar tangy Sindhi-style seafood curry.
dry styleDry-style
Use less water and reduce the gravy further for a thicker masala-coated prawn dish to serve with chapati.
Why this is on our healthy list.
Lean Seafood Protein
Prawns provide satisfying protein, making this curry filling without relying on a heavy cream-based sauce.
Tomato and Onion Base
The gravy is built from onion, tomato, ginger, and garlic, adding flavour and useful plant compounds along with body.
Moderate Oil Cooking
The curry uses a small amount of oil for sautéing, so it stays lighter than many richer seafood gravies.
Frequently asked questions
They are done when they turn pink, opaque, and curl into a loose C shape. If they tighten too much, they have started to overcook.
