Aunty Geeta’s Prawn Curry Recipe

Marinate prawns

Pat prawns dry with paper towels. In a bowl toss prawns with turmeric (1 tsp) and salt (3/4 tsp). Let marinate for 10 minutes while preparing other ingredients.

Heat 2 tbs mustard oil (or vegetable oil) in a large skillet or kadhai over medium-high heat until shimmering. Add marinated prawns in a single layer and sear for 1 minute per side until just pink and opaque. Remove prawns to a plate and set aside (they will finish cooking in the sauce). Do not overcook now.

In the same skillet reduce heat to medium. Add panch phoron (1 tsp) and bay leaf; toast for 20–30 seconds until fragrant and seeds begin to pop. If seeds sputter violently, lower heat.

Add slit green chilies, julienned ginger (1 tbs) and chopped garlic (1 tsp). Sauté for 30–45 seconds until raw aroma softens and ginger begins to brown slightly, taking care not to burn the garlic.

Add 1 cup pureed tomatoes and 1 tsp tomato paste (if using) to the skillet. Stir to combine with the tempered spices and aromatics.

Add coriander powder (1 tsp), red chili powder (1/2 tsp), and sugar (1/2 tsp). Cook the tomato-spice mixture over medium heat, stirring occasionally, until oil begins to separate at the edges and the sauce thickens slightly — about 6–8 minutes. If the mixture becomes too thick, add up to 1/2 cup water to loosen and bring to a gentle simmer.

Taste the sauce and adjust salt if needed (start from the 3/4 tsp already used on prawns). The sauce should be bright and slightly tangy with a hint of sweetness.

Return the seared prawns to the pan and stir to coat them evenly in the tomato sauce. Add frozen or fresh peas (1/2 cup) and pour in remaining up to 1/4 cup water if the sauce is too thick for simmering.

Simmer gently for 3–4 minutes, until prawns are cooked through and peas are tender. Avoid prolonged cooking; prawns should be just opaque and juicy.

Remove from heat. Stir in chopped cilantro (2 tbs), lime juice (1 tsp) and freshly ground black pepper (1/4 tsp). Taste and adjust seasoning (salt, sugar, or chili) to preference.

Serve hot with steamed basmati rice or lightly toasted flatbread. Garnish with extra cilantro and a slit green chili if desired.