Indian Shrimp (Prawn) Curry

Prep Time
Cook Time
Ready In

"A yogurt-based prawn curry. For garam masala, use your favorite recipe, or a commercial blend."

Original recipe yields 4 servings


  • Serving Size: 1 (477.4 g)
  • Calories 568.5
  • Total Fat - 10.9 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 179.6 mg
  • Sodium - 985.8 mg
  • Total Carbohydrate - 88.7 g
  • Dietary Fiber - 4.4 g
  • Sugars - 6.9 g
  • Protein - 26.7 g
  • Calcium - 147.7 mg
  • Iron - 1.8 mg
  • Vitamin C - 27.5 mg
  • Thiamin - 0.1 mg

Step 1

Place shrimp in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper. Stir well to coat, then cover and marinate in the refrigerator for 15 minutes.

Step 2

Meanwhile, cook the rice according to package instructions. Cover and keep warm.

Step 3

Heat 1 tbs oil in a wok or fry pan over medium-high heat. Add prawns and stir-fry for 2-3 minutes until lightly golden. Remove with a slotted spoon and set aside. Add the remaining 1 tbs oil to the pan, reduce the heat to medium, then add onion and cook, stirring, for 5 minutes until softened. Stir in the tomato, then cover and simmer over medium heat for 5 minutes until tomato is softened.

Step 4

Return prawns to pan with yogurt and coriander, then warm through, stirring, for 1 minute.

Step 5

Season to taste, then serve with rice.

Tips & Variations

No special items needed.



Scaled back for 1 serve using a dozen raw banana prawns which I fully peeled otherwise made as per recipe and served over rice with some warm naan bread on the side for what was a great dinner and thoroughly enjoyed, thank you Mikekey for a quick and easy meal made for Pick Me tag game.

review by:
(22 Aug 2017)