Indian Prawn Curry Recipe

Name: Indian Prawn Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 650 g peeled green prawns, deveined; 2 garlic cloves, finely chopped; 2 teaspoons grated fresh ginger; salt and pepper; 1 teaspoon ground turmeric; 1 teaspoon garam masala; 2 tablespoons vegetable oil; 2 cups basmati rice; 1 onion, thinly sliced; 4 large ripe tomatoes, finely chopped; ½ cup plain Greek yogurt; ½ cup coriander leaves, chopped (cilantro)

Servings: persons

650 g peeled green prawns, deveined
2 garlic cloves, finely chopped
2 teaspoons grated fresh ginger
salt and pepper
1 teaspoon ground turmeric
1 teaspoon garam masala
2 tablespoons vegetable oil
2 cups basmati rice
1 onion, thinly sliced
4 large ripe tomatoes, finely chopped
½ cup plain Greek yogurt
½ cup coriander leaves, chopped (cilantro)

1
Place prawns in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper.
2
Stir well to coat the prawns.Cover and marinate in the fridge for 15 minutes.
3
Meanwhile, cook the rice according to packet instructions.
4
Cover and keep warm.
5
Heat 1 tablespoon oil in a frypan over medium-high heat.
6
Add prawns and fry for 2-3 minutes until lightly golden.
7
Keep stirred.
8
Removethe prawns and set aside.
9
Add the remaining 1 tablespoon oil to the pan, reduce the heat to medium, then add onion and cook, stirring, for 5 minutes until softened.
10
Stir in the tomato.
11
Cover and simmer over medium heat for 5 minutes until tomato is softened.
12
Return prawns to the pan.
13
Add the yoghurt and coriander, then warm through, stirring, for 1 minute.
14
Season to taste, then serve with rice.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 650 g peeled green prawns, deveined, 2 garlic cloves, finely chopped, 2 teaspoons grated fresh ginger, salt and pepper, and more.

Yes, Indian Prawn Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Prawn Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions