A super quick and simple Indian prawn curry that can be on your plate in just 30 minutes start to finish.
Quick and Easy Indian Prawn Curry.
I agonised whether to call this a prawn curry or a shrimp curry. I settled on prawn as it very much leans on my love of British Indian food.
In Britain, these wonderful little shellfish would be called prawns and not shrimp, but more on that later!
It is hard to avoid Indian food if you grow up in the UK.
In all fairness, it is hard to avoid Indian influences where ever you are in the world if you visit my site often! Whether it be my Coronation chicken through to my Lamb Madras, there are dozens of Indian influences here!
The flavours of Indian cuisine are as familiar to me as roast beef. I have worked long and hard at bringing the flavours I love so much to our Hungarian table.
So much so that every 8 weeks or so we make a 320km round trip to Budapest to ensure our spice cupboard is wanting of nothing.
But rest assured though that for most people the ingredients in this Indian Prawn Curry recipe should be simple to get in most places around the world.
What Is The Difference Between Shrimp and Prawn?
Well, the simple answer to this is essentially geography, well when it comes to food anyway. Anatomically speaking there is a difference between the two creatures.
However, when it comes to the shellfish we all know and love, what we call them depends on where you are from in the English speaking world.
In the US and I believe Canada they are almost exclusively called shrimp. Whereas in the UK and Australia they are called prawns.
Although we do use the word shrimp to define a particular type of shellfish. Shellfish that are actually shrimp in the biological sense, but we definitely are fastidious about the use.
Yes the ‘throw a shrimp on the barbie’ quote from Crocodile Dundee was changed from prawn to make sense to the US audience.
Anyway I digress, this shrimp curry is a prawn curry, two for the price of one people. How good am I to you?
Prawn And Shrimp, Kings Of Fast Food.
When it comes to fast food then shellfish really is your friend.
They cook so quickly and always have so much flavour and are so incredibly versatile.
This Indian Prawn curry is done and dusted in just 30 minutes. But I have grilled shrimp on the Barbie at just 20 minutes. Or Italian shrimp with squid ink pasta or teriyaki shrimp with broccoli again both ready in just 20 minutes!
I do have a confession to make though. I usually use frozen prawns, shock horror!
Of all the things I miss from the UK seafood is a big thing for me.
Don’t laugh but I never even considered that I was moving to a landlocked country where getting your hands on good fresh seafood is all but impossible.
We can get really fresh river/lake fish but it really does not ‘float my boat’…
But if you are not disadvantaged in the same way get your self some big fat and juicy prawns and enjoy. Just don’t take pictures and show me as it will only make me jealous!
What To Serve With Prawn Curry.
No Indian meal is complete without some Indian bread as far as I am concerned.
Usually, my favourite is naan bread. However for this recipe, I would recommend a chapati and of course some simply cooked basmati rice.
Chapatis are wonderful flat breads that I have flavoured with cumin in this recipe. They perform the role of an eating device for much of this Indian prawn curry.
Why bother with a knife and fork when flatbreads do the job just as well!
They are also far more efficient at mopping up any leftover sauce than a spoon.
If your plate or bowl is not clean when finished you are definitely doing it wrong!
- 1 tbsp Coconut Oil, Substitute with any mildly flavoured oil
- 1/2 tsp Brown Mustard Seeds
- 1/2 tsp Fenugreek Seeds
- 1/4 tsp Black Onion Seeds
- 125 g Medium Onion, Thinly Sliced
- 2 Cloves Garlic
- 15 g Ginger, Grated
- 1 tsp Kashmiri Chili Powder
- 1/2 tsp Ground Coriander
- 1/2 tsp Ground Turmeric
- 1 Dried Chili
- 50 ml Tomato Passata
- 50 ml Tamarind Paste
- 1/2 tsp White Wine Vinegar
- 250 g Prawns
For the Curry
- Heat the oil in a pan over a medium heat and add the mustard, black onion and fenugreek seeds.
- When the mustard seeds begin to pop add in the onion and fry over a medium heat for 10 minutes until lightly coloured.
- Add the garlic and ginger and fry for a further minute until fragrant
- Add the Chili, coriander and turmeric and stir to incorporate with the onions
- Add the passata, tamarind and vinegar increas the heat and bring to a boil, check for seasoning and add salt to taste.
- Finally add the prawns stir and leave until cooked, if the curry is a little too dry add a little water to keep a nice consistency.
- Garnish with fresh coriander (Optional)
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 638 Total Fat: 34g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 314mg Sodium: 2232mg Carbohydrates: 36g Fiber: 4g Sugar: 11g Protein: 49g