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Prawn Curry
The origins of prawn curry can be traced back to ancient coastal communities where seafood was a staple in people’s diets. This dish has a rich culinary heritage and transcends geographical boundaries, with different versions and cooking techniques.
The development of trade routes and the use of spices in curries created a medley of dishes. For this recipe, we are creating an Indian prawn curry. What makes prawns an exceptional choice for curry is their rapid cooking time. Prawns are ready to eat within minutes, and they can also absorb the flavours of the sauce quickly.
Ingredients
Prawns, Onion, Ginger, Garlic, Cumin seeds, Turmeric, Cumin powder, Black Pepper Powder, Kashmiri chili powder, Red chilies, Curry leaves, Mustard seeds, Tomato paste, Kokum, Tomato passata, Apple cider vinegar, Brown Sugar.
Onion, ginger, and garlic are the foundational ingredients of this dish. When caramelized, they add subtle sweetness. Kashmiri chili powder, being milder than regular chili powder, can be swapped for smoked paprika if you prefer. Black pepper lends a warm heat, and fresh red chilies can be adjusted to your spice tolerance. Curry leaves contribute a distinct curry flavor.
Tomato paste adds concentrated flavor, while passata thickens the sauce; fresh tomatoes are an alternative. Apple cider vinegar provides tartness, and brown sugar balances the tomato sharpness. Cumin seeds and cumin powder enhance the dish with their warm, earthy flavor, with seeds offering crunch. Mustard seeds bring tanginess and enhance the prawns’ taste.
For tanginess, we used Kokum instead of traditional tamarind. Kokum is easier to use—no soaking or sieving required—and provides a similar tart flavor. It resembles a deep purple, red flower petal and can be found online or in Asian grocery stores. If unavailable, tamarind can be used instead.
Instructions
De-shell the prawns, remove the gut lining, and wash them before refrigerating. Chop the onions, garlic, and ginger. In a pot over medium-low heat, sauté the onions, ginger, and garlic in cooking oil for 6 to 8 minutes until caramelized. Add the spices and sauté for 1 to 2 minutes, then wash the kokum and add it to the pot.
Mix and add the tomato paste and passata sauce. At this point, the fragrance of the ingredients will have a tangy aroma with hints of earthy cumin wafting through the air. Add the apple cider vinegar and brown sugar, then mix well until combined.
Add 1/4 cup of water and let the flavours meld. Thereafter, add the prawns to the pot. Coat the prawns with the spicy tomato-based gravy. Add a few curry leaves. You can add the curry leaves during the sautéing at the beginning, or add them at this step.
The prawns will take less than 4 minutes to turn from grey to completely white. Make sure to stir the pot so the flavours are incorporated into the prawns, and turn them a few times to check that they are cooked on both sides. Once cooked, turn off the heat. It’s ready, the prawn curry can be served immediately. The warmth of the spices and the tangy creaminess of the sauce complement the prawns. Enjoy!
What to Serve with Prawn Curry?
Serve the prawn curry with white rice, basmati rice, or jasmine rice. You can also enjoy this dish with garlic naan. For salad options, consider a light and crunchy cucumber salad, a Balsamic red pepper salad, or alternatively a Red radish salad.
How to Store Prawn Curry?
Once cool, store in the fridge for two to four days. Reheat on the stove or in the microwave. You can freeze prawn curry for up to three months. Defrost on the countertop for 2 hours, then reheat on the stove.
Expert tips
If you can’t find kokum, substitute it with three to six tablespoons of tamarind paste. You can buy tamarind in cube form at an Asian supermarket; soak it in warm water for 10 minutes and then sieve out the solids. Alternatively, you can use bottled tamarind paste, ensuring it’s low in sugar. If it contains sugar, adjust the recipe by omitting additional sugar to maintain a balanced flavor in your prawn curry.
Ingredients
- 500 grams Prawn
Spices
- 1 tsp Cumin Seeds
- ½ tsp Cumin Powder
- ½ tsp Turmeric
- ½ tsp Black Pepper
- ½ tsp Kashmiri Chili Powder
- ½ tsp Mustard Seeds
- ¼ tsp Salt – Adjust as needed.
Condiments & others
- 5 tbsp Tomato Paste
- 4 tbsp Tomato Passata – Or one small tomato, pureed.
- 1 tbsp Apple Cider Vinegar – White vinegar.
- 1½ tsp Brown Sugar
- ¼ cup Water
- 20 grams Kokum – Three to five pieces.
- 3 to 4 Curry leaves
Instructions
- Clean the prawns: De-shell prawns and remove the gut lining; wash and refrigerate.
- Sauté: Chop onions, garlic, and ginger. Sauté in oil over medium-low heat for 6-8 minutes until caramelized.
- Add the seasoning: Add spices to the pot and sauté for 1-2 minutes. Wash kokum and add to the pot.
- Add the condiments: Mix in tomato paste, passata sauce, apple cider vinegar, and brown sugar. Add 1/4 cup water and let flavors meld.
- Add the prawns and simmer: Add prawns and curry leaves, coating them in the sauce. Cook for less than 4 minutes, stirring occasionally, until prawns turn white.
- Serve: Once cooked, turn off the heat. Check for salt and adjust accordingly. Garnish with parsley leaves.
Nutrition
Calories: 136kcal | Carbohydrates: 6g | Protein: 26g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 202mg | Sodium: 622mg | Potassium: 565mg | Fiber: 1g | Sugar: 4g | Vitamin A: 343IU | Vitamin C: 20mg | Calcium: 101mg | Iron: 2mg
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