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My Go-To Prawn Curry!

Living in a city like Chennai, where freshwater prawns are available at any time and point in the day, a yummy prawn curry cannot be missed. Prawn is a regular delicacy at home. With Mr Husband’s undying love for prawns and a market that is forever flooded with the freshest sea-food, it was impossible for me to not try my hands at cooking prawns.

This Prawn Curry is my regular, all-time favourite Prawn Curry and Prawn masala gravy. Much to your surprise, it is nothing special but super delicious. It is a simple curry that uses ingredients right off the kitchen shelf.

Nothing fancy, just homely!

With a basic preparation that starts with a kickass simple marination using salt, turmeric and chilli powder for the Prawns and a curry that is the right balance of tang and spice, I am sure you will love it as much as we do, every time we make it!

This simple prawn or shrimp curry is exactly what a comfortable meal feels like. You can easily serve it with rice, ghee rice or nice tandoori chapatis or fulkas.

Dunk the fulkas into the piping hot prawn curry and feel hungrier as you eat.

Before the hungry gets hungrier, let’s get into the recipe.

Simple Prawn Curry!

This simple, delicious and full of flavours recipe for prawns will make your family members shout, "Finger Licking good!"

Course Main Course
Cuisine Indian
Keyword indian prawn curry, prawn curry, prawn curry recipe, prawn masala, prawns, simple curry recipes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5 people
Calories 285 kcal


For Marination

  • 1 kg Fresh Prawns (You can use Frozen prawns too but you need to defrost them before using.)
  • 1 tspn Salt
  • 1 tspn Turmeric Powder
  • 1 tspn Chilli Powder

For Masala

  • 1 1/2 tspn Cooking oil (Your choice of oil)
  • 1/4 tspn Cumin Seeds
  • 6-8 Leaves Curry Leaves
  • 2 Slit Green Chillies
  • 1 Large onion (Chopped)
  • 1 tspn Ginger Garlic Paste
  • 1 Large Tomato/Two medium Tomatoes (Chopped)
  • 1/2 tspn Red Chilli Powder (Since we added red chilli powder in the marination, as well)
  • 1/2 tspn Coriander Powder
  • 1/2 tspn Garam Masala
  • 1/3 cup water
  • 2 tbsp Coriander Leaves (Chopped)



  1. Devein and wash the prawns well before marinating them.

  2. In a small bowl, marinate the prawns well with 1 tspn turmeric powder and 1 tspn red chilli powder. Leave it aside and start on the curry.


  1. In a non-stick pan or a skillet, heat 1 1/2 tspn of cooking oil of your choice and wait for it to become hot.

  2. When the oil is hot, put the cumin seeds and let it splutter.

  3. While the cumin seeds splutter add the chopped onions along with curry leaves and the slit green chillies.

  4. Cook the onions till they start becoming transluscent.

  5. Once the onions become translucent, add the tomatoes along with salt according to your taste. Do not add extra salt. (Since, you used salt for marination, as well.)

  6. Let the tomatoes turn mushy by using a lid for the pan or skillet.

  7. Once you notice that the tomatoes have turned mushy (almost like a curry,) add the spices (chilli powder, coriander powder, garam masala.)

  8. Cook the spices with the onion and tomato well until the mix starts leaving oil. You can additionaly add little water to cook the masalas well in between but don't make it watery.

  9. Once you start noticing oil in the pan, pour 1/3 cup of water and let the curry come together into a rich gravy.

  10. At this point, you can add coconut milk, if you want. I personally don't enjoy prawns with coconut so I left this part.

  11. Once you notice a rich gravy, put the marinated prwans in the curry and cook for not more than 2 minutes.

  12. Prawns tend to cook really fast and if overcooked, they become hard and rubbery. 2 minutes is an appropriate time to cook prawns and enjoy them juicy and good.

  13. Switch off the stovetop and garnish your prawns with fresh coriander.

  14. Enjoy it with some rice, ghee rice or even chapatis. You can also have it with Biryani. 😉

A Millennial Wife, Home Chef, and a Work at Home Writer.

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