Indian Shrimp (Prawn) Curry

Total Time
1hr
Prep
30 mins
Cook
30 mins

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

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Ingredients

Nutrition

Directions

  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. Meanwhile, cook the rice according to packet instructions. Cover and keep warm.
  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. Return prawns to pan with yoghurt and coriander, then warm through, stirring, for 1 minute.
  5. Season to taste, then serve with rice.
Most Helpful

5 5

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.

5 5

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

5 5

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