An Easy Prawn Curry recipe that works
People always ask me how to make a good Prawn Curry although everyone has their own versions with slight variations. I’ve experimentedย with a few recipes and have come up with a simple, authentic, tasty recipe that seems to be a hit with kids and friends from East and West. So try it and tell me what you think…
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Luckily in Dubai we can easily and cheaply obtain staples for a lot of Indian cooking, things like ready chopped onions, fresh curry leaves, coriander and tamarind paste all cost a fraction of what they would in London, so get into using them regularly !Here are the ingredients forย Prawn Curry for 6 people
- 1 kg of fresh medium-sized prawns washed and deveined or large packet of frozen shrimps which have been defrosted
- Half a small box of ready chopped fresh onions, red or white (most local supermarkets)
- 3- 4 garlic cloves (again ready peeled in a box)
- 2 inches or so of fresh peeled ginger
- 4-5 med fresh tomatoes cut in halves or quarters (get local ones, much cheaper and really tasty)
- 1/4 tsp of salt, same amount of fresh black pepper and turmeric (spices)
- Half a fresh deseeded red chilli chopped up
- 1 tablespoon of tamarind pasteย dissolved in warm water (most supermarkets, any brand is fine, but try toย get Indian as opposed to Thai variety)
- Coconut milk (I use 1 tablespoon of powdered coconut from a box and add hot milk/water all in a small jug, but places like Lulu’s sell fresh grated coconut if you prefer)
- 1tsp of dark brown sugar
- Ideally you want some curry leaves and mustard seeds but again not essential
- Fresh coriander to garnish
Method to make your Prawn Curryย
- Put onions, tomatoes, garlic and ginger in a food processor and pulse till the mixture resembles a watery paste ยท Transfer mixture to a pan which has some vegetable oil already heated in it. (no hard and fast rules on amounts but try 1 dessertspoon per kilo roughly) any veg oil is fine, corn oil or sunflower seem to work well, do not use olive oil ยท Fry your paste and add in all the spices and chilli, fry a little more until the paste thickens and darkens in colour, I also add in half tsp of brown sugar at this point as well, ยท Then add the prawns, put lid on and cook slowly, about 10 mins or so) ยท Then add the tamarind paste dissolved in hot water, stir through
- Finally pour in coconut milk and let the new mixture heat thoroughly ยท Add coriander to the curry before serving, or if you want it to be really South Indian, heat some oil in a small frying pan, throw in a small teaspoon of mustard seeds, let them sizzle till you get a nutty aroma, throw in a stemโs worth of fresh curry leaves and watch them curl and darken slightly, then pour this whole mixture over the curry, stir through. ยท Serve with rice, your favourite salad, plain yoghurt with chopped up cucumber ENJOY
ย Related articles
- Prawn and Black Pepper Curry (foxtrotandfennel.wordpress.com)
Thank you so much for the comment and so glad it was a successful meal ! Here at Doindubai we try and share recipes that work and easy to access, local ingredients. A couple of versatile ways to use dates coming up soon !
Thanks again, Monica.
i made this last week for 2 teenage boys (and ourselves) and it was fantastic! everyone loved it, even the picky boys. It will become a staple in our family. Please share more of your recipes. We love them. We will be trying the chicken next week and will report back. We have a curry leaf tree in the garden and we love it! thanks for sharing.
Thanks Tessa, glad you enjoyed the Prawn Curry ! Look out for more recipes coming soon,
Monica
My husband and I love the light, fresh and tasty prawn curry! It is officially on our list of Top 3 curries…
I’m not easily impressed. . . but that’s impressnig me! ๐