Creamy Prawn Curry

This Creamy Prawn Curry is another one of my mum's recipes. This is a recipe in which onions and tomatoes are cookies with spices before coconut cream and yoghurt are added to make for a deliciously rich, luxurious and creamy prawn curry. The prawns are added right at the very end to keep them nice and juicy.

Creamy Prawn Curry

In this recipe onions are cooked until golden brown, before tomatoes are added. 

These are cooked over low heat with spices before coconut cream, yoghurt and lemon are added.

Lastly the prawns are added in.

The prawns remain juicy and they absorb all the flavour of the curry sauce from around them taking on all the flavour of the masala from around it. 

Which Prawns are best

We use shell off large raw King Prawns. I love Argentinian ones but any large prawns will work.

ingredients for prawn puri

Prawns– You can use fresh or frozen. I used fresh tn this recipe and cleaned and deveined them.

Ground Spices– Red Chilli, Turmeric, Cumin and Coriander Powder are used.

Ginger and Green Chilli Paste– Use pastes or fresh. 

Lemon – Lifts the dish. A squeeze of Lemon always works well with prawns. 

Ghee or Oil – Any oil with a high smoke point works in all curries. Veg Oil/Sunflower Oil or Coconut Oil are good options. The coconut works well with the flavours in this dish.

Onions – These form the base of any thick curry. Cooking them till they are golden brown enhances the sweetness and flavour.

Tomatoes – You can use tinned plum tomatoes but I use fresh.

Coconut Cream - Adds the most lovely creamy delicious flavour.

Yoghurt - Adds a slight tang that works well with the Prawns.

how to make creamy prawn curry 

Heat oil and add Onions. Cook for 10 – 15 minutes till lightly golden brown.

Add Tomatoes. Cover and cook until the oil separates out at the sides. About 10 minutes. 

Add Garlic and Green Chilli and cook for 1 – 2 minutes.

Add ground spices. Cook for 5 minutes on medium low.

Stir in Coconut Cream, Yoghurt and Lemon Juice. Cook for 2 minutes.

Add Prawns and cook for 3 – 4 minutes. You may need to cook them a little longer, depending on the prawns you are using.

how to serve

This creamy prawn curry recipe is delicious served as a starter, main or side alongside any Curry, Biryani, Rice, Roti or Paratha.

For sides:

Kachumber Salad

Onion Raita

storage

Fridge – Prawn recipes are always best eaten on the day they are made. 

Reheating Prawns – If you need to reheat leftovers. you can add a splash of water to a pan and reheat them slowly until warmed through. They can also be reheated in the microwave too.

Freezer – I would not recommend freezing cooked prawns. 

tips and hints for creamy prawn curry recipe

Prawns require hardly any cooking. Over cooking them makes them rubbery and tough. Don't be tempted to cook them any longer then 5 minutes.

A squeeze of Lemon Juice helps to bring the flavours together

This recipe works really well with fish too. Try it with cod or tilapia.. 

Make sure you allow the onions and tomatoes to cook out properly to bring out their natural flavour. 

You can use Tiger Prawns, King Prawns or smaller ones. Just adjust cooking time accordingly. For smaller prawns you need to cook them for 1  - 2 minutes max.

You can blend the masala to make for a smoother curry.

To ensure that the yoghurt doesn't split when it goes into the sauce, take it out before you start cooking. Whisk it before stirring it into the curry.

**if you make something from  tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x

5 from 1 vote

Print

Course Dinner, Lunch

Cuisine Indian

Keyword Creamy Prawn Curry, Goan Prawn Curry, Indian Prawn Curry

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 4

Calories 321 kcal

Author Safira

Ingredients

• 3 tbsp Oil
• 2 Onions diced
• 4 Tomatoes cubed
• 1 tbsp Garlic Paste quanitiy depends on the strength of the paste, please adjust accordingly
• 1 tsp Green Chilli Paste
• ½ tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• Salt
• 160 g Coconut Cream
• 2 tbsp Natural Yoghurt
• 1 tsp Lemon Juice
• 200 g Jumbo King Prawns

Instructions

1. Heat oil and add Onions. Cook for 10 – 15 minutes till lightly golden brown. 

2. Add Tomatoes. Cover and cook until the oil separates out at the sides. About 10 minutes. 

3. Add Garlic and Green Chilli and cook for 1 – 2 minutes.

4. Add Turmeric Powder, 1 tsp Red Chilli Powder, 1 tsp Cumin Powder, 1 tsp Coriander Powder and Salt. Cook for 5 minutes on medium low.

5. Stir in Coconut Cream, Yoghurt and Lemon Juice. Cook for 2 minutes.

6. Add Prawns and cook for 3 – 4 minutes. You may need to cook them a little longer, depending on the prawns you are using.

Recipe Notes

Prawns require hardly any cooking. Over cooking them makes them rubbery and tough. Don't be tempted to cook them any longer then 5 minutes.

A squeeze of Lemon Juice helps to bring the flavours together

This recipe works really well with fish too. Try it with cod or tilapia.. 

Make sure you allow the onions and tomatoes to cook out properly to bring out their natural flavour. 

You can use Tiger Prawns, King Prawns or smaller ones. Just adjust cooking time accordingly. For smaller prawns you need to cook them for 1  - 2 minutes max.

You can blend the masala to make for a smoother curry.

To ensure that the yoghurt doesn't split when it goes into the sauce, take it out before you start cooking. Whisk it before stirring it into the curry.

Nutrition Facts

Amount Per Serving

Calories 321 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 13g81%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 64mg21%

Sodium 299mg13%

Potassium 612mg17%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 6g7%

Protein 11g22%

Vitamin A 1132IU23%

Vitamin C 24mg29%

Calcium 84mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.