South Indian Prawn Curry

Prep Time
Cook Time
Ready In

Recipe: #29313

April 07, 2018

"From a free promotional booklet from our fish monger. Times are estimated."

Original is 4 servings


  • Serving Size: 1 (438.2 g)
  • Calories 425.1
  • Total Fat - 15 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 174.5 mg
  • Sodium - 1444.2 mg
  • Total Carbohydrate - 46.4 g
  • Dietary Fiber - 5 g
  • Sugars - 11.1 g
  • Protein - 29.8 g
  • Calcium - 258.1 mg
  • Iron - 3.2 mg
  • Vitamin C - 45.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Process shallot and ginger in a food processor until finely chopped.

Step 2

Heat oil in a large saucepan over medium-high heat, add ginger mixture and chillies, stir occasionaly until fragrant (2 minutes) and then add spices and stir until fragrant and then add coconut mil, curry leaf sprig, lemongrass, cinnamon, star anise and 100ml water and simmer until well flavoured (10 to 15 minutes).

Step 3

Season to taste with palm sugar and sea salt, add prawns, broccolini and mushrooms and simmer until prawns, broccolini and mushrooms are just tender.

Step 4

Serve hot with steamed rice, scattered with fried shallot, broccolini and lime wedges.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Look for large, fresh prawns with bright colors for the best flavor.
  • When shopping for mushrooms, choose small, firm mushrooms with a pleasant aroma.

  • Substitute the shallots with red onions. The benefit of this substitution is that red onions provide a more pungent flavor than shallots, which will give the curry a more intense flavor.
  • Substitute the green chillies with red chillies. The benefit of this substitution is that red chillies are spicier than green chillies, so the curry will be more flavorful and have more heat.

Vegetarian Option Replace the prawns with firm tofu, cut into cubes. Reduce the cooking time for the tofu to 5 minutes. Add a can of drained chickpeas for extra protein.

Coconut Rice - A fragrant and flavorful accompaniment to the South Indian Prawn Curry, Coconut Rice is a perfect balance of sweetness and nuttiness. The subtle sweetness of the coconut milk pairs perfectly with the spiciness of the curry, making it the ideal side dish.

Raita: Raita is a cooling yogurt-based condiment that is a perfect accompaniment to the South Indian Prawn Curry. It adds a creamy texture and a bit of tartness to the dish, which helps to balance out the spiciness of the curry. It also provides a nice contrast to the sweetness of the Coconut Rice.


Q: What kind of oil should I use for this recipe?

A: Vegetable oil is recommended for this recipe.

Q: How long should I cook this dish for?

A: Cooking time will depend on the size and type of ingredients used. Generally, cook for 15-20 minutes or until the dish is cooked through.

3 Reviews


Amazing! Enjoyed every bite - the curry is bliss with its various layers of flavor, then came the mushrooms, broccoli (broccolini is now way too expensive) and then the shrimp. Heaven! Going right into my Best of 2022. Thank you, ImPat, for sharing. Made it for Best of 2021 as recommended by JostLori and for Pick Me tag game.


review by:
(5 Mar 2022)


This is a great curry, and so easy to make if you just prep everything in advance. It comes together quickly. I love Cardamom, and at first glance thought it would be too much, but I was wrong. The depth of flavor in this easy curry is amazing. Made as written, but in the future we'll add more chili's, as we like it spicy (just personal taste)! Thanks for sharing this one, Pat!


review by:
(30 Apr 2021)

Mia in Germany

Wow this was fabulous! The cardamom flavour was so lovely, we both were totally raving about this dish! I served it over moong noodles instead of rice which was very yummy. Oh, and I could not get lemon grass stalks, so I just used powdered lemon grass. Otherwise made as written. Thanks for sharing this winner!


review by:
(16 May 2018)

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Fun facts:

The South Indian Prawn Curry is a popular dish among Indian celebrities and is a favorite of Bollywood superstar Shah Rukh Khan.

The use of spices in South Indian cuisine dates back to ancient times, when traders from the Middle East and the Mediterranean brought spices to India. Cardamom, turmeric, and other spices used in this recipe are believed to have been used in South India since the 4th century B.C.