People | Food | Culture

Prawn Curry

ByAva
Published OnFeb 28, 2026

Today, we are making prawn curry. This dish has a rich culinary heritage and transcends geographical boundaries, with different versions and cooking techniques. The origins of prawn curry can be traced back to ancient coastal communities where seafood was a staple in people’s diets.

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 form the basis of this dish. When caramelized they offer a subtle sweetness to this recipe. Kashmiri chili powder is less spicy than regular chili powder, you can use whichever you prefer, you can also use smoked paprika powder. Black pepper powder adds a warm heat to the prawn curry.

Fresh red chilies add more heat, you can adjust according to your tolerance level. Curry leaves add that distinctive curry flavour taste to Indian dishes. Tomato paste adds a sharp and concentrated flavour to the gravy, whereas passata thickens the sauce, you can use a fresh tomato in place of the passata. Apple cider vinegar adds tartness. Brown sugar reduces the sharpness of the tomatoes which balances the flavours of the tomatoes.

The spices such as cumin seeds and cumin powder are one and the same. Cumin powder is the ground version of cumin seeds. This ingredient has a warm and earthy flavour. We are using both the seed and powder version of cumin to amplify the flavour. The seed version adds a slight crunch, whereas cumin powder adds more nuttiness to the dish. Mustard seeds have a sharp and tangy flavour with a little bit of heat, it also helps to enhance the taste of the prawns.

Traditionally, Tamarind is used in Indian and Thai Cuisine. It forms the basis of many dishes, it adds a tangy taste. However, for this dish we decided to use Kokum. We were curious about this ingredient and wanted to see the difference in flavour between Kokum and Tamarind.

We found Kokum easier to use in the kitchen than tamarind. The flavours of both ingredients are very similar for these dishes, with kokum and tamarind offering a tart, tangy taste. One of the highlights of the Kokum is that you can use it straight out of the fridge, whereas tamarind requires a 10-minute soak in warm water; tamarind also has to be pushed through a sieve and then a cheesecloth to remove any seeds and tamarind strands.

If you have never tried Kokum, we advise you to give it a try. It resembles a deep purple, red-like flower petal with a firmer texture than a flower petal; it feels almost like a dried apricot, however, it has a smoother appearance. It is available to buy online or from an Asian grocery supermarket. If you can’t find kokum, you can use tamarind instead. *See substitute measurements below in the recipe notes.

Instructions

De-shell the prawns, and remove the gut lining on the back of the prawn. Wash the prawns and immediately place them in the refrigerator. The prawns need to be kept cold. Chop the onions, garlic, and ginger. Add cooking oil to a pot over medium-low heat and sauté the onions, ginger, and garlic for 6 to 8 minutes, until caramelized. Add the spices to the pot and mix. Sauté for 1 to 2 minutes so the spices blend with the aromatics(Onion, garlic, and ginger). Wash the kokum and place it into 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 with three to six tablespoons of tamarind paste. You can purchase the tamarind cube from the Asian supermarket. You will have to soak it in warm water for 10 minutes, then push the block through a sieve. The paste will then have to be pushed through a cheesecloth to remove any grit, seeds, and tamarind strands.

If you skip the second step, the tamarind may impart a sandy, gritty texture to the prawn curry. You can also purchase tamarind paste in bottle form and skip the work. Make sure the paste is low in sugar; if the tamarind paste contains sugar, skip the sugar in this recipe and adjust the flavour accordingly to ensure the prawn curry has a balanced salt, sweet, and tart flavour.