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Spicy Prawn Curry

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.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dinner, Main Course
Cuisine: Indian
Keyword: Curry, Fake away dinner, Indian, Prawns, Seafood, spicy, Weekend dinners
Servings: 4
Author: Shane Avant


  • 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.