Prawns Curry Recipe - Prawns in Masala Recipe
With swift prawn curry (also known as shrimp curry), you can't go wrong if you're searching for a quick midweek lunch. With this simple recipe, the flavor is maximized with minimal effort.
In Mauritius, a straightforward fish or prawn curry can nevertheless be made very effectively by adding chopped onions, ginger, garlic, chili powder, and curry leaves to sputtering mustard, cumin, and tamarind paste. Add green chilies and coriander leaves as garnish.
Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 4
- 500 g (1 pound) of prawns
- 1 tbsp of cooking oil
- 1 teaspoon minced garlic
- Curry powder, 3 tablespoons
- 1/4 teaspoon Cayenne (hot or sweet paprika)
- Coconut milk, 1/2 cup (120 ml)
- Salt, 1/2 teaspoon
- 1/4 teaspoon Pepper
- Cilantro, 1/4 cup (chopped)
- 1 teaspoon mustard seeds (optional)
- 4 curry leaves, optional
- Leave the tails on when cleaning, shelling, and deveining the shrimp or prawns.
- Add oil, and mustard seeds, and let them splutter for 30 seconds in a pan or skillet. Add the curry leaves and garlic after that. Sauté for 30 seconds before adding the curry powder, cayenne, or paprika.
Pro tip: Start with the oil and garlic if you're not using mustard seeds and curry leaves.
- Bring it to a boil after adding the coconut milk. Add salt and black pepper to taste. Five minutes of simmering under cover over medium heat.
- Pro tip: To avoid overcooking the prawns or shrimp, we first partially boil the sauce.
- Open, then add the cilantro and prawns/shrimp. When the prawns are fully cooked, 8 minutes should have passed with the lid on.
- Add additional fresh cilantro or coriander leaves as a garnish. Over steaming rice, please.