Indian Shrimp (Prawn) Curry

"A yogurt-based prawn curry. For garam masala, use your favorite recipe. There are several recipes here at"
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
Ready In:




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

Questions & Replies

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  1. This was sad and bland. I'm an experienced cook, and I can usually spot a recipe that will disappoint, but this one fooled me. I used a good garam masala, but the amount the recipe called for barely gave the dish any flavor. I ended up adding more toward the end, but it didn't help much. I also felt like I was throwing handfuls of salt into the pan at the end to bring up the flavor. I cooked this meal for my family and a guest, all of whom love Indian cuisine and eat it frequently, and it left me wishing I had used another recipe. I'm really shocked that so many people enjoyed this.
  2. At the end of the directions it mentions coriander...?????
  3. My whole family loved this recipe, even grandmother and picky kids. It was not spicy but extremely flavorful. I think boxed Pomi tomatoes might have provided a bit more sauce, but I liked that all recommended ingredients were fresh. I used garam masala from Asian market.
  4. 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. 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!<br/>Made for ZWT 8 / India for the Lively Lemon Lovelies


WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
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