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Prawn Curry Recipe (without Coconut)

Spicy and tasty prawn curry is made with prawns, onions, tomatoes and simple spices and it doesn't use coconut like other South Indian prawn curry. The onion tomato masala is spicy, slightly tangy and packed with flavours. It is a delicious homestyle curry that can be enjoyed with hot steamed rice, idli, dosa, idiyappam, roti or chapati.
4.43 from 14 votes
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Prep Time 15 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine Indian, South Indian
Servings 4 servings
Calories 278 kcal

Equipment

Cooking pot
Blender

Ingredients

For Tempering

  • 2 tablespoon Gingelly Oil (Indian Sesame Oil)
  • 1 teaspoon Fennel Seeds
  • 1 stick Cinnamon
  • 1 sprig Curry Leaves

For Curry Base

  • 1 large Onion peeled and sliced thinly
  • 2 no Green Chillies slit
  • 1 tablespoon Ginger Garlic Paste
  • 2 medium Tomatoes chopped finely
  • 1 tablespoon Kashmiri Red Chilli Powder
  • ½ teaspoon Turmeric powder
  • 2 tablespoon Coriander Powder
  • 1 teaspoon Garam Masala Powder
  • 1 teaspoon Salt to taste
  • 1 cup Water or as needed

For Grinding

  • 1 medium Onion peeled and chopped
  • 1 medium Tomatoes chopped

For Marinating and Cooking Prawns

  • 500 grams Prawns cleaned, deviened
  • 1 teaspoon Salt
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Red Chilli Powder
  • 2 teaspoon Ginger Garlic Paste
  • 2 tablespoon Gingelly Oil (Indian Sesame Oil)

For Garnishing

  • Lemon Juice to taste
  • 3 tablespoon Coriander leaves finely chopped

Instructions
 

  • Mix all the ingredients given for marination except oil. Let it sit for 10 to 15 minutes. Grind onion and tomato to a fine paste and set aside.
  • First sear the prawns. Heat 2 tablespoon oil in a cooking pan in which we are making the curry. Let the oil get hot.
  • Place the prawns in the oil and cook for 1 min on each side. Flip the prawns over and cook for another 1 minute. Remove the prawns to a bowl and set aside.
  • In the same pan, add 2 tablespoon of oil and add in cinnamon, fennel seeds and curry leaves. Let them sizzle in the oil.
  • Add in onions, green chillies and salt. Cook till golden. Add in ginger garlic paste and mix well. Cook for 2 more minutes so the raw smell leaves from it.
  • Add in chopped tomatoes and ground onion tomato paste and cook till raw smell leaves. It will take around 4 to 5 minutes. The mixture will get thick at this point.
  • Now add in spice powders and mix well. Stir fry the spices in the oil for 2 more minutes until it gets aromatic and toasted.
  • Pour in required amount of water. Don't add too much water else the curry may get very thin. Add water little by little and mix well, see the consistency and add more.
  • Now bring the curry mixture to a full boil. Once it comes to a boil, taste and adjust the salt at this point.
  • Now add in the seared prawns and mix well. Simmer the curry for 5 to 10 minutes on medium high heat.
  • Add lemon juice and coriander leaves and mix well. Serve hot with rice.

Nutrition

Nutrition Facts
Prawn Curry Recipe (without Coconut)
Serving Size
 
1 servings
Amount per Serving
Calories
278
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
6
g
Cholesterol
 
158
mg
53
%
Sodium
 
1927
mg
84
%
Potassium
 
547
mg
16
%
Carbohydrates
 
14
g
5
%
Fiber
 
5
g
21
%
Sugar
 
5
g
6
%
Protein
 
19
g
38
%
Vitamin A
 
1778
IU
36
%
Vitamin C
 
28
mg
34
%
Calcium
 
136
mg
14
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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