Curry Prawns Recipe

Marinate the prawns

Pat prawns dry with paper towels. In a bowl combine prawns, 1 tsp salt, 1 tsp black pepper, 1/2 tsp turmeric and 1 tbsp lemon juice. Toss to coat and let sit while you prepare the sauce (10–15 minutes).

Heat a large skillet or sauté pan over medium-high heat. Add 1 tbsp vegetable oil and 2 tbs butter. When butter foams, add the chopped onion and a pinch of salt and cook, stirring occasionally, until soft and translucent, about 5–7 minutes.

Add the minced garlic, grated ginger and sliced green chili. Cook, stirring, until fragrant, about 1 minute (do not let garlic brown).

Reduce heat to medium. Add ground cumin, ground coriander, paprika, cayenne and 1/2 tsp garam masala to the pan. Cook the spices with the aromatics, stirring constantly, for 1 minute to bloom the flavors. If the pan becomes too dry or spices stick, add the remaining 2 tbs butter and stir to combine.

Stir in the 2 tbs tomato paste and cook for 1–2 minutes to caramelize slightly. Add the diced tomatoes, scraping up any browned bits from the bottom of the pan. Simmer for 3–4 minutes until tomatoes soften and the mixture thickens slightly.

Pour in 3/4 cup coconut milk or heavy cream, stir to combine, and bring the sauce to a gentle simmer. Taste and season with a little salt. Let simmer on low for 3 minutes so flavors meld and sauce slightly thickens.

Increase heat to medium-high. Add the marinated prawns in a single layer into the simmering curry, spacing them out so they cook evenly. Cook without moving for 1 minute, then stir and cook another 1–2 minutes until prawns turn pink, opaque, and curl slightly. Total cook time for prawns should be 2–4 minutes depending on size—do not overcook.

If the sauce reduced too much, add 1–2 tbs water to loosen to desired consistency.

Turn off the heat and stir in 1 tbs butter and 1 tbsp fresh lime juice to add richness and brightness. Sprinkle chopped cilantro over the curry.

Taste and adjust salt and heat (add more cayenne or sliced green chili if you want it spicier). Serve immediately with steamed rice, naan, or crusty bread.