Prawns Curry

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Prawns Curry

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Servings: 3
Author: Maria Jose


  • 250 gms Cleaned prawns
  • 2 medium Onion (finely sliced)
  • 1/2 - 3/4 tbsp Finely chopped Ginger & Garlic (each)
  • 1 medium Tomato (sliced)
  • 1 tbsp Thick Tamarind Pulp
  • 1 - 1.5 cups Thick coconut milk
  • Curry leaves
  • Oil
  • Salt

To grind:

  • 2 tsp Chilly powder
  • 1/2 tsp Pepper powder
  • 1/4 tsp Jeera
  • 1/4 tsp Turmeric powder


  • Grind together the ingredients listed under 'to grind' to a fine paste using 1/2 tbsp water.
  • Heat oil in a pan and add finely sliced onions, chopped ginger & garlic. Cook it till the onions become soft. Add the ground paste to this and fry for a few minutes, till the oil starts appearing. Add the sliced tomatoes  & tamarind pulp to this and cook for 2-3 minutes. Add coconut milk & salt to this. Let it boil. Add cleaned prawns, & curry leaves. Cook till the prawns are done and the gravy is thick.
  • Serve hot with rice.


I used coconut oil for this recipe. You can adjust the qty of tamarind pulp to suit your taste. Adding 1 cup of thick coconut milk gives you a thick gravy. If you're like us and need litres of gravy, I suggest you add at least 1 1/4 cups of coconut milk. In Camelia Punjabi's recipe, there is a final tempering with pearl onions & curry leaves. I haven't done it but I think it adds a special touch. Please keep in mind that it takes sometime for the flavor to set in, so make provisions accordingly.
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