Madhur Jaffrey's Prawn Curry

Prep Time
Cook Time
Ready In

"This is a wonderful curry! I am not able to get the kokum or tamarind paste where I obviously I do not put it in."

Original recipe yields 3-4 servings


  • Serving Size: 1 (302.7 g)
  • Calories 475.5
  • Total Fat - 37.7 g
  • Saturated Fat - 29.6 g
  • Cholesterol - 190.4 mg
  • Sodium - 880.2 mg
  • Total Carbohydrate - 14.4 g
  • Dietary Fiber - 5.2 g
  • Sugars - 4.9 g
  • Protein - 25.6 g
  • Calcium - 183.8 mg
  • Iron - 4.8 mg
  • Vitamin C - 6 mg
  • Thiamin - 0.1 mg

Step 1

In a large saucepan, combine 1 1/4 cups water with the cayenne, paprika, turmeric, garlic and ginger; mix well.

Step 2

If using whole spices, grind the coriander and cumin in a clean coffee mill and add to mixture.

Step 3

Bring the spice mixture to a simmer over medium-high heat; turn the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce thickens and is reduced somewhat.

Step 4

Add the coconut milk and kokum or tamarind paste, and bring to a simmer.

Step 5

Add the prawns (shrimp) and simmer, stirring occasionally, until they turn opaque and are just cooked through; add salt and pepper to taste.

Step 6

Serve hot over cooked basmati rice with a sprinkling of chopped cilantro.

Tips & Variations

No special items needed.



This is very easy to make and smelled wonderful, but was way too "hot", even though I cut the amount of cayenne in half. Maybe a 1/4 tsp next time. The heat masked the flavor all the other spices.

review by:
(12 Apr 2020)


Very good curry -- I skipped the tamarind paste -- but otherwise made as directed but used "light" coconut milk. Served over rice. Thanks for sharing!

review by:
(29 Mar 2017)


This has just the right amount of heat, and it tastes delicious. This will see many repeats here. :)

review by:
(19 Jan 2014)


This is an awesome curry that wowed us. The aroma alone had all three of us gathered in the kitchen, come lunch time we were not disappointed! I too had neither the kokum or the tamarind paste, a quick google had me find 1/4 cup orange juice and 2 tablespoons lime juice suggested as a substitute which I added. I will be looking for the tamarind paste next city shop as this curry will be seeing to many many repeats - the sauce is incredible and perfect for our tastes. No one would wait for me to arrange the shrimp on a platter for a photo, there was one serving left - but someone beat me to it so no photo with the shrimp and sauce spooned over the Basmati rice! Good thing you already have a great photo for this recipe that has been added to our Family Favourites.

review by:
(25 May 2012)