This easy prawn curry recipe can be prepared in less than 30 minutes.
This has to be one of the easiest curries I’ve ever made! Funny thing is, it’s simplicity is what makes this easy prawn curry so good. This is a recipe from my cookbook ‘The Curry Guy Light’ and it’s one of my all time favourite prawn curries.
What is unique about this easy prawn curry?
In Kerala in southern India, kokum is often used as a souring agent with seafood curries instead of tamarind which is also popular. In this recipe I use kokum which has a unique can delicious flavour.
If you have trouble finding it, just add the suggested amount of shop bought tamarind concentrate.
The prawn curry will taste different with tamarind. Kokum gives off an amazing smoky and sour flavour all its own. I love the stuff so be sure to source it if you can.
Should you cook this easy prawn curry in a clay pot?
If you have one, please use that. The clay actually adds flavour to the curry. This is clay pot cooking at its best.
That said, you can prepare this curry in any saucepan. So don’t worry too much about the clay pot, but as you can see, I do like cooking in mine.
How light is this curry?
You might wonder why I featured this easy prawn curry in my light cookbook. This is light though it sure doesn’t taste like diet food.
What do you serve this easy prawn curry with?
This curry will go great with lots of different side dishes. Try it with Basmati rice or matta rice. In Kerala, this easy prawn curry is often served with homemade poppadoms. Once you’ve tried homemade poppadoms, you’ll never go back to those you find at the supermarket.
You might also like to dip a homemade naan or chapati into this delicious sauce. Give one or all of these naan recipes a try, instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. If you want to make things even easier, try these homemade chapatis.
Step by step photos…
Looking for other seafood curry ideas? Try some of these…
- 500g medium raw prawns – shelled and cleaned
- 1 tsp Kashmiri chilli powder
- 3 kokums or 2 tsp tamarind concentrate
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- 1 x 2.5cm (1 inch) ginger – finely minced
- 5 green chillies – sliced down the middle
- 3 cloves garlic – minced
- ½ tsp black pepper
- 1- 1 ½ tbsp rapeseed (canola) or coconut oil
- 1 tsp brown mustard seeds
- 1 tsp cumin seeds
- 20 curry leaves – fresh or frozen
- Salt - to taste
- Pour 400ml (1 1/3 cups) water in a saucepan and bring to a boil. Stir in the chilli powder, turmeric, coriander powder, black pepper, garlic and ginger paste and the kokum (or tamarind concentrate) and simmer for 15 minutes. Add the prawns and cover the pan to simmer for about five minutes. Stir well to combine.
- Now take a small frying pan and heat the oil over medium-high heat. Add the mustard seeds. When they begin to crackle, add the cumin seeds and curry leaves. and green chillies. Allow these ingredients to infuse into the oil for about 30 seconds and then pour it over the cooked prawns.
- Season with salt to taste and serve hot.