A super quick, simple and delicious hot and sour Indian prawn curry that can be on your plate in around 15 minutes, yes you read that right!
Insanely Quick Indian Shrimp Curry!
All cooks have one of those quick meals that they can rustle up with their eyes closed, a recipe that tastes great and can be rustled up quickly.
I have many, but this prawn curry is one of my favourites and one of the quickest recipes that I cook.
It is the meal I fall back on when I am out late and need to grab something at the supermarket for dinner.
Flavour-wise we go sour with the help of a little tamarind. I keep the heat fairly low key but you can increase this if you wish.
Most of the ingredients are store cupboard staples for anyone who cooks Indian food regularly.
The spices in this curry are relatively “reserved” so as not to overwhelm the sweet flavour of prawn which should still sing through.
How to Defrost Frozen Prawns.
I always use frozen prawns or shrimp as my US readers call them.
They are convenient, can be great quality and are really easy to use.
As you can see I use cooked frozen prawns in the video for this recipe. But the process of defrosting them is identical whether they are cooked or raw.
You can, of course, go long and slow and leave them in the fridge overnight. But this recipe is my go-to “quick I need dinner now” recipe!
Simply place the shrimp on a colander in the sink and run cold water over them
I typically set that going whilst I am preparing the vegetables and spices for this prawn curry.
Hints and Serving Suggestions
You can use raw frozen prawns, frozen cooked prawns or indeed fresh for this curry.
Each move towards fresh shell on prawns adds a little extra time to the prep for this curry. But no matter what you use this recipe is still a speed demon!
I use tamarind concentrate in this recipe rather than soaking tamarind pulp.
It is super convenient but it is pokey, typically 5-10 times more powerful than pulp.
As a result, you should use it sparingly and that will depend on the brand used!
If I am cooking in a rush I serve this prawn curry with plain basmati rice.
With a little more time on my hands I’d prepare some chapatis because let’s face it curry and flatbread!
You can also enhance the sour vibes in this prawn curry by adding a little lime or lemon pickle on the side!
Calling this prawn curry recipe quick is an understatement, but that does not mean that we have skimped on flavour!
- 1 Tbsp Cooking Oil
- 1/2 Tsp Brown Mustard Seeds
- 1/2 Tsp Fenugreek Seeds
- 1/2 tsp Black Onion Seeds
- 125 g Onion
- 2 Cloves Garlic
- 15 g Ginger
- 1/4 tsp Kashmiri Chili Powder
- 1/4 tsp Ground Coriander
- 1/2 tsp Ground Turmeric
- 75 g Tomato Passata
- 5 g Tamarind Concentrate
- 400 g Frozen Cooked Prawns (Defrosted)
- 50 ml Water
- Pinch of Sugar
- Pinch of Salt
- Peel and thinly slice the onion into half moon shapes and finely slice the garlic.
- Grate the ginger.
- Heat a wok over a high heat.
- When hot add in the oil followed by the mustard, black onion and fenugreek seeds.
- When the mustard seeds begin to pop add in the onion and stir fry for 2-3 minutes.
- Add the garlic and ginger and fry for a further minute until fragrant
- Add the Kashmiri chilli, ground coriander and turmeric and stir to incorporate with the onions.
- Pour in the water, passata and tamarind and bring to a boil.
- Check for seasoning and add salt to taste along with a pinch of sugar.
- Finally, add the prawns stir and warm through.
- Serve sprinkled with fresh coriander.
Adapted from a recipe in Rik Stein in India
Amount Per Serving: Calories: 638Total Fat: 34gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 314mgSodium: 2232mgCarbohydrates: 36gFiber: 4gSugar: 11gProtein: 49g
Calorific details are provided by a third-party application and are to be used as indicative figures only.