Everyday Kitchen

Indian · Dinner

Prawn curry

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · Gluten-free · High-protein

Simmer prawns in a coconut and tomato curry. Tamarind adds a little sourness to the mild sauce.

Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of prawn curry
Representative photograph of prawn curry. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Sauce

Prawns

Equipment

Saucepan; spoon; knife; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Cook the base · About 10 min

  1. Heat 25 ml neutral oil. Cook 150 g onion, chopped for 6 minutes. Add 15 g ginger-garlic paste for 1 minute; add 200 g tomatoes, chopped, 1 tsp curry powder and ½ tsp turmeric for 3 minutes.

Simmer the sauce · About 6 min

  1. Add 250 ml coconut milk, 100 ml water, 10 g tamarind paste, ¾ tsp salt; simmer gently for 6 minutes.

Cook the prawns · About 5 min

  1. Add 600 g peeled raw prawns; simmer for 3–5 minutes.

    Check: Prawns are opaque and firm; check 63°C / 145°F where a probe fits.

Finish · About 1 min

  1. Turn off the heat and add 15 g coriander leaves.

Tips

  • Avoid a rolling boil after adding coconut milk.
  • Taste tamarind before adding extra; concentrated paste can be strong.

Substitutions

  • Use lemon juice instead of tamarind, added after cooking.
  • Use coconut cream diluted with water to the same total volume.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Cook the sauce one day ahead and refrigerate.
  • Peel raw prawns ahead; keep them chilled and separate from ready-to-eat food.

FAQ

Can I use shrimp?

Yes. Shrimp and prawns cook similarly when their sizes match.

Can I make the sauce thicker?

Reduce it before adding prawns.

Can I freeze it?

Freeze promptly cooled portions. Thaw in the fridge and reheat once; texture may firm.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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