Indian Shrimp Prawn Curry

Dive into the vibrant flavors of India's coastline with this irresistible Indian Shrimp Prawn Curry, a dish that’s both aromatic and deeply satisfying. Succulent shrimp or prawns are simmered in a rich, creamy coconut milk base laced with earthy spices like turmeric, garam masala, and cumin. A touch of lime juice adds a zesty brightness, while fresh curry leaves and cilantro bring an authentic, herbaceous flair to every bite. This one-pot wonder is perfect for whipping up a restaurant-quality meal in just 40 minutes, making it an ideal weeknight dinner or show-stopping centerpiece for your next dinner party. Pair it with fluffy steamed rice or warm naan for the ultimate comfort food experience that’s gluten-free and packed with bold, unforgettable flavors.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Shrimp or prawns (peeled and deveined)
• 2 tablespoons Cooking oil
• 1 large Onion (finely chopped)
• 4 units Garlic cloves (minced)
• 1 tablespoon Ginger (grated)
• 2 medium Tomatoes (pureed or finely chopped)
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala
• 1 teaspoon Cumin seeds
• 8 leaves Fresh curry leaves
• 400 milliliters Coconut milk
• 200 milliliters Water
• 2 tablespoons Fresh cilantro (chopped)
• 1 teaspoon Salt
• 1 tablespoon Lime juice

Directions

Step 1

Clean and devein the shrimp or prawns. Rinse thoroughly and pat them dry with a paper towel. Set aside.

Step 2

Heat cooking oil in a large skillet or pan over medium heat.

Step 3

Add cumin seeds and let them sizzle for a few seconds until aromatic.

Step 4

Stir in the chopped onion, cooking until golden brown (about 5-7 minutes).

Step 5

Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.

Step 6

Mix in the tomato puree or finely chopped tomatoes and cook until the oil separates (about 5 minutes).

Step 7

Add turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine.

Step 8

Add the curry leaves and cook for another minute to infuse the flavors.

Step 9

Pour in the coconut milk and water, then bring the mixture to a gentle simmer.

Step 10

Add the shrimp or prawns to the curry and cook for 5-6 minutes, or until they turn pink and are cooked through. Avoid overcooking, as this can make them rubbery.

Step 11

Stir in the garam masala and lime juice, then check the seasoning and adjust if necessary.

Step 12

Garnish the curry with fresh chopped cilantro and serve hot with steamed rice or naan.

Nutrition Facts

Serving size	1455.8 grams (1455.8g)

Amount per serving	% Daily Value*
Calories	1040

Total Fat 32.30g	41%
Saturated Fat 5.20g	26%
Polyunsaturated Fat 0.00g
Cholesterol 977mg	326%
Sodium 3412mg	148%
Total Carbohydrate 70.00g	25%
Dietary Fiber 8.00g	29%
Total Sugars 37.90g
Protein 125.60g	251%

Vitamin D 0IU	0%
Calcium 401mg	31%
Iron 9mg	48%
Potassium 2453mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.1%

Protein: 46.8%

Carbs: 26.1%