Indian Prawn Curry – Made from Scratch

Indian Prawn Curry – Made from Scratch

This is a delicious Indian curry with seafood. It's a great match with the prawn flavour and curry. You can enjoy an Indian curry that's different than the usual.

Ingredients: 2 generous servings

Raw prawn (black tiger prawn or Japanese tiger prawns)
about 12
1 large
1.5 cm
2 cloves
Vegetable oil
2 tablespoons
☆ Cumin seeds
1 teaspoon
☆ Cinnamon powder
1 teaspoon
☆ Whole cardamon
☆ Clove
Canned tomatoes
300 g
◎ Turmeric
1 teaspoon
◎ Cayenne pepper
1/2 teaspoon
◎ Coriander seed powder
1.5 teaspoons
250 ml
Garam masala
1 teaspoon
1 teaspoon
1 handful


1. Peel the shells from the prawns, devein, and rinse well. Salt and pepper lightly and set aside. Crush the cardamon with a knife.
2. Mince the onion, ginger, and garlic. Open the tomato can. Optional: If you love spicy curry, remove the seeds and thickly slice the fresh hot chili pepper.
3. Heat the oil over high heat and add the ☆ spices. Stir-fry so the oil coats the spices and continue until the cumin seed stops crackling.
4. Add the garlic, ginger, and onion, then stir-fry until half transparent. If you like it spicy, go ahead and add fresh red chili pepper here and fry.
5. Add the ◎ spices and stir-fry for another 2-3 minutes.
6. Add the tomato. If they are whole, crush with a spatula into small pieces.
7. Stir-fry the onion and tomato for about 3-5 minutes over medium heat. It will thicken and the oil will start separating from the tomato.
8. Pour in the water and mix the curry paste.
9. Cover loosely with a lid and simmer over low heat for at least 30 minutes. Lift the lid occasionally and stir to prevent the curry from burning. Remove the lid for the last 10 minutes.
10. Meanwhile, divide the cilantro into two portions. Finely chop one portion, leaving the rest for garnish.
11. Add the raw prawns, salt, chopped coriander leaves, and garam masala to the curry sauce and mix. Cook over medium heat until the pawns have boiled. Then taste and adjust the saltiness.
12. Remove whole pieces of spices (eg. cardamoms). Plate and garnish with cilantro.

Story Behind this Recipe

Japan has so much fine seafood. I thought prawns as the best way to bring seafood flavour to curry. Adding scallops is also nice. If you use a little coconut milk, it turns this dish into a south Indian style curry.