Simple Prawn Curry Recipe
Ingredients
- 500g- 700g approx of Raw King Prawns without shells (if frozen make sure they are fully defrosted prior to cooking)
- 1-2 Tblspoons of Cooking Oil
- 2 x Tomato – grated or whizzed in a blender
- 1 x Tblspoon of tomato puree
- Chilli/Ginger/garlic paste (Whizz all of the below into a paste)
- 1-3 fresh green chillies (depends on ow hot your chillies are and how hot you like your curry!)
- 1/2 bulb of garlic
- 1 small thumb of ginger
Spices
- Small teaspoon of black mustard seeds
- ½ tsp turmeric
- 2-3 tsp’s of Ground coriander and Cumin
- 1 tsp of salt
- ½ tsp of red chilli powder (optional)
- ½ – 1 tsp of Maniben’s Family Garam Masala (add at the end of cooking)
- Large handful of roughly chopped fresh coriander
How to – Firstly make the base masala paste (steps 1-4)
- Add the oil in large deep non-stick saucepan, with the black mustard seeds. Wait for these to start popping before your next step
- Add your Chilli, Ginger, Garlic paste that has been whizzed up and cook on a medium heat for 4-5 mins, Ensure you keep stirring so it doesn’t burn or stick to the pan.
- Add the grated tomato, and the rest of the spices except Maniben’s family garam masala and the fresh chopped coriander. Keep stirring on medium heat for approx 10 – 15 mins continually stirring until mixture turns into a thick paste. The base masala paste is now ready and you’ve done the hard work, well done!
- Add the prawns, and stir through the paste for approx 3-5mins. Add some boiling/hot water. The more you add the more saucy & watery! Your curry will become. I would suggest as guide only add a little so that it doesn’t cover all your prawns (no more than half a cup). Heat on a slightly lower heat until all prawns are pink and curled up, usually another 10 mins or so.
- Turn off the heat add the Garam Masala and the fresh chopped coriander, and stir through. Leave to stand for 5-10mins. And there you have a very quick and simple Prawn Curry.
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