Prawn Recipe Indian Style

Chettinad Prawn Masala is a finger-licking good South Indian style prawn curry. It is spicy, bold, and perfect curry to serve with steamed rice or Malabar parotta. So far one of the best prawn curry recipes on my website.

One of the signature characteristics of any Chettinad Curry is the masala. I am in love with this fragrant, flavorsome, fiery Chettinad masala from the wealthy community of Tamil traders, known as Chettiyars.

All you need –fennel seeds, black peppercorns, cumin seeds, dry red chilies, coriander seeds, ginger, and garlic. Dry roast, blend and the freshly made Chettinad masala is ready for the curries. It is worthy of all the effort.

Spicy Prawn Curry Recipe Indian Style

TIP: If you are looking for an authentic taste, then try using the best available ingredients to make the curry paste. Like, the whole peppercorns instead of black pepper powder, bright and crisp dry red chilies, and of course the fresh curry leaves.

In case you are wondering about the spiciness of this curry paste, then don’t! Remove the seeds from the red chilies to lessen the heat in the curry paste. Also, adjust the number of chilies and peppercorns as per personal preference.

What’s not to love about Chettinad Prawn Masala? It’s like all my favorite things, simmered in one pot – prawns, Chettinad masala, gingelly oil, and loads of spices.

Easy Prawn Curry With Coconut Milk

Whether it is the traditional Chicken Chettinad or prawn masala, both of them are my lunch favorites with a heap of ghee rice and tomato garlic rasam. The combination is an absolute foodgasm kinda experience.

If you try this recipe and love it, please leave a comment and a Star Rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.

Chettinad Prawn Masala is a finger-licking good South Indian style prawn curry. Learn how to make prawn masala in a few simple steps.

Kerala Shrimp Coconut Curry

Calories: 300 kcal | Carbohydrates: 11 g | Protein: 27 g | Fat: 16 g | Saturated Fat: 2 g | Cholesterol: 315 mg | Sodium: 980 mg | Potassium: 375 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 578 IU | Vitamin C: 53 mg | Calcium: 235 mg | Iron: 4 mgIndian prawn curry. Unbelievably easy to make and lip-smacking, this prawn curry is one of my all-time favorites. The aromatic spices give it a wonderful flavor, and the prawns are cooked to perfection in the delicious sauce. Spoon this fragrant curry over a bed of fluffy rice or pair it with your favorite classic flatbread for an effortless meal that’s made for cooler months.

In my opinion, prawns or shrimp are one of the most celebrated ingredients in the culinary world. And when combined with the rich flavors of aromatic spices, this wonderful ingredient becomes undeniably delicious, vibrant and guaranteed to impress everyone at the dinner table.

If you love prawns, make this Indian prawn curry, a classic featuring the beautiful spices and luscious coconut milk. Subtly spiced with rich and flavorful sauce, this recipe is your best friend when it comes to making delicious weeknight meal in minutes.

How To Make Prawn Karahi Masala

To make this prawn dish, start with peeling the prawns. You can leave the tails intact if you like. I chose to peel the prawns completely to eliminate the messy process of peeling them later.

The base of the curry is super simple. First, you make the delicious sauce and then cook the prawns in it alongside coconut milk. It’s a simple combination of sautéed onions, spices and tomatoes.

To make the sauce, heat up a little oil in a pan, sauté some onions alongside ginger, garlic and green chilies, and then fry the spices. The spices include ground cumin, ground coriander, red chili powder and garam masala. The tomato paste adds a rich tangy flavor to this Indian prawn curry that really complements with the flavor of the prawns.

Goan Prawn Curry (ambot Tik)

Now the peeled prawns go in along with water and enough salt. Let this cook, covered, for about 5-10 minutes depending on the size of the prawns. Finally, pour in coconut milk and simmer for another 2 minutes.Prawn curry just like you wish they served you at your local Indian restaurant. But made in your kitchen. By you. For you. And your friends. Seem like a tall order? Read on.

This is the first prawn curry ever on . So I’m pulling out all the stops. Bash you over the head flavours. But balanced as well.

It works. South Indian is all about big flavours. Flavours you should get to know. Because you are going to love it. Lots of coastline in Kerala. Coastal means shellfish. See why I think this works? Match made in India.

Spicy Prawn Masala Curry(dry)

There’s something magic about how South Indian flavours come together. A little spicy. A little peppery. The irreplaceable flavour of curry leaves. Green chilies and tomatoes. And coconut milk to bring it all together.

That’s the backbone. The common theme. Not always. But often. Mustard seed, cumin seed, a hint of cinnamon and whole cardamom are the little bit extra here.

Shrimp and prawns are different. Anatomically. And in habitat. But they are really close in flavour. I’ve only had real prawns a couple times. But in the dishes I enjoyed I could not really taste the difference.

Slow Cooked Prawn Masala

I made this recipe with shrimp. The bag said shrimp. In Canada we call them shrimp. I don’t actually think I can actually buy prawns. Not easily anyway. So this is south Indian shrimp curry.

I have lots of battles I want to fight. Use fresh ingredients. Don’t use store bought garlic ginger paste. Do your prep. Bloom your spices. Use an instant read thermometer.

Shrimp vs. prawns. That I care less about. If they look like they do in the pictures you are probably OK. I am pretty sure I’m OK.

Kerala Prawns/shrimp Masala (chemmeen/konchu Masala) Recipe

If you can get fresh curry leaves do it. Just do it. Seriously. Especially if you’ve never cooked with them before. They are special. There is no substitute.

Dried curry leaves are not a substitute. They aren’t even a fleeting shadow of the flavour fresh brings. Seriously. Might as well throw dust bunnies in your curry. About the same flavour.

Now think about dried coriander leaves. Do they even exist? They shouldn’t. Zero flavour. Dust. Curry leaves are exactly the same. There is just no point.

Goan Prawn Curry

If you can’t get fresh curry leaves just leave them out. It won’t be what this recipe is about though. Tasty? Absolutely. Amazing? Probably not.

I think a lot of people expect they can just chuck a bunch of prawns into the gravy and everything will work out.

The other thing I like to do is pre-cook them. That way I know what I’m putting into my prawn curry. I have control. No guessing what’s going on with them in the dish.

Malai Prawn Curry Recipe By Chef Ishi Neogi, Laidback Waters, New Delhi

How exactly do you tell when they are done if they are covered in a lush, thick and opaque sauce? Unless I bite into one I’m not sure I can.

I usually poach shrimp when I want them done perfectly. It’s repeatable. And you can shock them in cold water to stop the cooking.

You can’t beat that for a lot of dishes. And for perfect prawn cocktail. And I love prawn cocktail so I’ve worked pretty hard nailing down my technique.

Chilli & Coconut Prawn Fry, South Indian Style

But for this prawn curry I’m going a different route. Shallow fry. That’s a restaurant trick. Coat the prawns in a bunch of flavour. Fry them. Enjoy.

It’s a little trickier. There’s a hard and fast formula for poaching. Controlled. Consistent results with zero stress. If you can work a timer you can poach shrimp.

Shallow frying is more about feel. Not precision. No formula here. Sorry about that. It’s a bit of a test. Every pan is different. Every stove is different. I cannot tell you exactly how long to cook them.

Prawn Patia (indian Sweet And Spicy Shrimp) Recipe

But you don’t have to full on guess either. There are guidelines here. You want to cook them until they just start to turn pink on the bottom. A hint of opaque up the side.

Then flip and repeat. Same story on the other side. You want to slightly undercook them. They will continue cooking as they cool. And they will likely cook a little more when you add them to the final curry.

It’s a life skill. Part of getting your chops down in the kitchen. It’s not trivial. But it’s not impossible either. Have a little faith. You can do it.

Eral Murungakkai Kulambu(prawn Drumstick Curry)south Indian Style

This is a restaurant style recipe. That’s pretty specific. It means you are cooking the same way they do in restaurants.

You’ll get restaurant results if you pay attention. But you have to do restaurant style prep. No real way around it. I have an easy Indian restaurant series that comes really close if this is too much.

It means making curry base gravy. Not hard. But it has to be done. And it’s best done ahead of time. You can portion it out and freeze it. Once you have this you can make restaurant curries in around 20 minutes, including prep.

Spicy Prawn Thokku

You need to make Indian restaurant mix powder. That’s just a fancy way of saying you