South Indian prawn curry

Dipna is proud to champion great tasting and authentic South Indian and Punjab dishes spanning vegetarian, plant-based and meat dishes.

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Serves 4.

20ml olive oil
1 tsp cumin seeds
80g onions, finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp chili paste
200g tinned plum tomatoes, blended
1 tsp chili powder
1 tsp turmeric
1 tsp ground cumin
1 tsp salt
30g butter, melted
2 tbsp rapeseed oil
1 tsp mustard seeds
10g curry leaves
280ml water
160mls coconut milk
330g king prawns, defrosted
1 tbsp fenugreek leaves, crushed
1 tsp garam masala
1 tsp ajwan carom
2 ½ tbsps coriander, chopped
1 tbsp desiccated coconut

Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 291Kcal/1217kJ

  1. Heat mustard oil in a pan, with cumin seeds for 2 minutes, then add onions, cook until golden brown, around 8 minutes, then add ginger/garlic and chilli paste and cook out for a further 2 minutes.

  2. Add the tomatoes and cook for 2 minutes, then remove from the heat and blend until smooth.

  3. Return pan to the heat, add chilli powder, turmeric, ground cumin and salt, cook out for 10 minutes, then add the clarified butter.

  4. In a separate pan, heat the oil and sizzle the mustard seeds until popping, then add the curry leaves and cook for 1 minute. Add this to the masala sauce.

  5. Add the water to the masala sauce, cook on a high heat for 3 minutes, then add the coconut milk for 2 minutes.

  6. Add the prawns and cook for 4 minutes, then add fenugreek leaves, garam masala, carom seeds and fresh coriander. Cook for 1 minute, then serve with desiccated coconut.