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Prawn Curry

India’s coastline stretches for thousands of miles. So it is without a shred of doubt that the Indians would have added their food culture to the seafood. Especially this seafood dish, hot and spiced curry.


Serves (4 to 5)

As necessary 


Ingredients (A)




1 sprig                                    


Ingredients (B)

50 grams        

2 stems                                  


Ingredients (C)

1 teaspoon      

1 tablespoon

2 teaspoons   

6 tablespoons 

A little            


Ingredients (D)

As necessary

1 teaspoon

1 tablespoon

20 grams  

1 cup

As necessary                         


Ingredients (E)

500 grams                              


Ingredients (F)

1 piece

20 grams

30 grams

2 sprigs

Cooking Oil



Fenugreek Seed

Fennel Seed

Mustard Seed    

Curry Leaves



Onion (sliced)

Lemon Grass



Ginger (paste)

Garlic (paste)

Chilli Powder

Fish Curry Powder

Water (mix with the powder above)




Chicken Powder

Tomatoes Sauce

Tamarind Paste

Coconut Milk




Fresh Prawn



Tomatoes (cut into 6)

Red Capsicum (diced)

Sweet Pineapple (diced)

Spring Onion (cut into long pieces)



1. Peel and wash the Ingredients (E) and leave it aside.      

2.Heat the oil in a cooking pot.

3.Then add in Ingredients (A), after few seconds then add in the Ingredients (B), and fry it till golden brown.

4. Then add in the Ingredients (C), with a small amount of water and then reduce the flame and fry it till fragrant and oily.

5. Then add in the Ingredients (D & E), and increase the flame and cook it till, it is cooked.

6. If preferred add in extra tamarind juice and coconut milk according to your own preference.

7. Add in salt and water if it’s necessary.

8. Finish it off, with Ingredients (F).



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Prawn Curry.