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    You are in: Home / Recipes / Indian Shrimp (Prawn) Curry Recipe
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    Indian Shrimp (Prawn) Curry

    Indian Shrimp (Prawn) Curry. Photo by Karen Elizabeth

    1/1 Photo of Indian Shrimp (Prawn) Curry

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Mikekey's Note:

    A yogurt-based prawn curry. For garam masala, use your favorite recipe. There are several recipes here at

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    Units: US | Metric


    1. 1
      Place prawns in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper. Stir well to coat, then cover and marinate in the refrigerator for 15 minutes.
    2. 2
      Meanwhile, cook the rice according to packet instructions. Cover and keep warm.
    3. 3
      Heat 1 tbs oil in a wok or frypan over medium-high heat. Add prawns and stir-fry for 2-3 minutes until lightly golden. Remove with a slotted spoon and set aside. Add the remaining 1 tbs oil to the pan, reduce the heat to medium, then add onion and cook, stirring, for 5 minutes until softened. Stir in the tomato, then cover and simmer over medium heat for 5 minutes until tomato is softened.
    4. 4
      Return prawns to pan with yoghurt and coriander, then warm through, stirring, for 1 minute.
    5. 5
      Season to taste, then serve with rice.

    Ratings & Reviews:

    • on April 25, 2014


      This is as good or better than you could get in an expensive restaurant. I LOVE that it didn't call for some special, ready made, curry sauce but used things I most always have on hand. A wonderful lively curry that won't burn your ears off but lets you really enjoy all of the flavors. Super star recipe. Made for PAC, Spring 2014.

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    • on August 19, 2012


      Excellent shrimp curry! I used an organic garam masala mix which is quite mild and made a perfect match with the yoghurt. Also, like Karen Elizabeth, I poached the shrimps in the sauce - accidentally, because in a dim moment I threw the onions into the frypan first and then thought I'd just go ahead. Thanks for another winner, Mike!
      Made for ZWT 8 / India for the Lively Lemon Lovelies

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    • on August 17, 2012


      Very simple and very pleasant, not particularly spicy, even though I was generous with the garam masala. I must confess, I didnt cook the prawns separately, but let them poach in the sauce, personal preference. I used canned tomatoes, so may have had more sauce than the recipe intends, but it was all good. Thank you Mikekey, made and enjoyed for ZWT8

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    Nutritional Facts for Indian Shrimp (Prawn) Curry

    Serving Size: 1 (462 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 569.5
    Calories from Fat 120
    Total Fat 13.3 g
    Saturated Fat 1.4 g
    Cholesterol 178.7 mg
    Sodium 821.2 mg
    Total Carbohydrate 83.4 g
    Dietary Fiber 6.1 g
    Sugars 6.8 g
    Protein 28.7 g

    The following items or measurements are not included:

    Greek yogurt

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