This home-style prawn curry is quick and easy to prepare and tastes even better when eaten the next day!

Prawn Curry Recipe

Serves: 4
  • For the Marinade
  • 1kg prawns (cleaned and deveined, but with the shell intact)
  • 1 tbles ginger and garlic paste
  • Salt to taste
  • 2 tsps red chilli powder (adjust to your taste)
  • ½ tsp tumeric
  • 2 tbles lemon juice
  • For the Curry
  • 30ml butter
  • 30 ml sunflower oil
  • 2 onions finely chopped
  • A few fresh curry leaves
  • 2 green chillies sliced (optional)
  • 2 tsps garlic paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1 tsp chilli powder (optional)
  • ½ tsp tumeric
  • 1 410gr can tomato puree
  • Salt to taste
  • ½ cup coconut milk
  1. Marinate prawns with ginger & garlic paste, salt, masala's and lemon juice for at least 30 minutes.
  2. In a large pan heat oil and butter. Add chopped onion, curry leaves and chillies and cook until soft and translucent.
  3. Do not allow onions to get brown.
  4. Add tomato puree,garlic paste and spices and cook over medium heat until the gravy begins to thicken. Approx 10-15 mins.
  5. Add the marinated prawns and mix well. Cook for 10 more minutes over a medium heat adding salt if you need to and a little bit of water if you find that the gravy is too thick.
  6. Add coconut milk and simmer over a very low heat for about 5 mins.
  7. Garnish with chopped coriander.
  8. Serve hot with savoury rice.
Tip: The flavour of this curry improves on standing, so if you have time, prepare it a few hours before serving.