We love a good curry in our house and this spicy prawn curry is a winner. Quick to put together and has a good balance of Indian spices. Cooking the prawns in the curry sauce until just tender ensures they stay juicy and delicious. So give this spicy prawn curry a crack and trust us you wont be disappointed.
What prawns should I use?
Any fresh or frozen prawn will work for this curry. We used large frozen prawn tails but use what's most available to your region.
If using fresh, my quick tip to checking they are good to use, is to make sure they smell ok and the heads are not black in colour.
To prepare whole fresh prawns, twist off the heads and peel the shell from the tail. Remember to remove the vein from the tail by slicing down the back of the prawn tail carefully and with a knife remove the vein.
How to cook a curry from scratch?
Cooking a curry from scratch is simple and starts by creating a paste using fresh ingredients, then laying the flavours and adding the spices. Making your own fresh paste at home will always taste better then the store versions. Once you have got used to making your own, you can start to adjust to your own preference too.
This recipe is really simple, so a great first curry recipe to make from scratch! Its starts with a real easy base then adding the spices to build the flavour. A great tip if your wondering how long to cook the spices for, is to cook them until they realise their aroma. Once you get that fragrant smell you know you are ready to move onto the next step of the recipe.
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So time to get your Indian spices out and give this tasty spicy prawn curry a go.
Spicy Prawn Curry
- 1 Medium onion peeled
- 1 Thumb size piece of fresh ginger peeled
- 5 Cloves Garlic peeled
- 50 ml Canola oil
- 3 Green Chillies cut in half
- 10 ea Curry leaves
- ½ teaspoon Black mustard seeds
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 2 teaspoon Ground coriander
- 1 Tomato chopped
- 300 ml Water
- Salt to taste
- 500 g Prawns head off, peeled
- ½ bunch Fresh coriander chopped
- 1 Red chilli sliced
- 1 stalk Spring onion sliced
- Grab your small blender and blend the onion, garlic and ginger into a paste.
- Heat the oil in a medium pot and add the paste from above, add the black mustard seeds, green chillies and curry leaves, cook on a medium heat for about one minute until they pop.
- Add the blended onion, garlic and ginger and a pinch of salt, cook for 4 minutes until the raw arouma has gone.
- Add the turmeric, coriander, chilli powder and garam masala and cook them out for a couple minutes to release the flavour.
- Add the blended tomato and continue to cook until the moisture is gone from the tomato.
- Add the waterand bring to a simmer, simmer for 10-15 minutes until most of the liquid has reduced then add the prawns.
- Continue to cook until the prawns are cooked, check the taste and season with a good pinch of salt, add the chopped fresh coriander and give it a mix.
- Serve into bowls and garnish with the spring onion and chilli. Serve with steamed basmati rice.