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5 from 2 votes

Spicy Prawn Curry

Spicy Prawns cooked in a rich tomato sauce
Prep Time20 minutes
Cook Time40 minutes
Total Time41 minutes
Course: Main Course
Cuisine: Indian
Keyword: indian dish, prawn, prawn curry
Servings: 4

Ingredients

Marinade

  • 700 grams prawns shelled and deveined
  • 3 tspn ground cumin
  • 1/2 tspn turmeric
  • 2 tspn crushed garlic
  • 4 tspn Kashmiri Chilli Powder
  • juice and rind of half a lemon
  • salt
  • 1/4 cup olive oil or vegetable oil

Tomato Sauce

  • 2 tbsp olive oil or vegetable oil
  • 1 large onion finely chopped
  • 2 tspn ginger/garlic paste
  • 1 sprig curry leaf
  • 3-4 green chillies slit in half
  • 8 medium roma tomatoes skin removed and blended
  • 1 tbsp kashmiri Chilli Powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp sugar (optional)
  • 1/2 cup fresh cream (optional)
  • salt
  • fresh coriander for garnishing (optional)

Instructions

  • Marinate the prawns with the chilli powder, garlic,turmeric, cumin, lemon rind and lemon juice and refrigerate for an hour
  • Heat the 1/4 cup oil and flash fry the prawns in little batches and set aside. Be careful not to let the oil burn as you are going to use it to make the sauce.
  • Once all the prawns are fried add another tablespoon or 2 of oil to the remaining oil, only if needed. Fry onion until golden brown.
  • Add ginger/garlic paste and saute for a minute, add curry leaf and chillies. Add chilli powder,cumin, coriander,turmeric and cook for a minute.
  • Add tomatoes , season with salt. Add sugar if required. Cover and simmer until sauce thickens and tomatoes are fully cooked.
  • If you're using cream add it now and heat through
  • Add prawns to the sauce, bring to the boil and turn off heat. Garnish with coriander.

Notes

  1. Although I have used Kashmiri Chilli Powder in my curry, mainly for people that don't have access to masala. If you have masala you are welcome to use that together with the Kashmiri Chilli powder. Masala without the Kashmiri Chilli Powder will work too
  2. You can adjust the amount of chilli powder and chillies according to the amount of heat you prefer
  3. If your tomatoes are too acidic you can add some sugar, not too much. I normally start with half a teaspoon and add if I need more
  4. This curry tastes even more delicious the next day so it is a great make ahead curry