Prawns Curry

Prawns Curry

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"This is a delicious prawns curry. If you want, you can substitute boiled eggs for the prawns. Serve the curry with naan, roti, or plain rice."
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45 m servings 269 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 17.9 g
  • 36%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Stir the rice flour, turmeric, and salt together in a bowl; add the prawns and turn in the flour mixture to evenly coat.
  2. Heat 3 tablespoons oil in a large skillet over medium heat; fry the cumin seeds in the hot oil until they splutter. Add the onions, green chile peppers, and ginger-garlic paste; cook until the onions are browned, about 5 minutes. Stir the pureed tomato, Kashmiri red chili powder, garam masala, and ground cumin into the mixture. Season with salt and continue cooking until the gravy thickens and the oil is released, 10 to 15 minutes. Pour the cream into the skillet and stir; lie the prawns into the mixture and continue cooking until the prawns are cooked through, 3 to 5 minutes more. Garnish with the cilantro to serve.


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This is for the cook asking where the curry was Curry Powder By: Allrecipes Staff Description Widely used in Indian cooking, authentic Indian curry powder is freshly ground each day an...

This was excellent and very easy to make. It was much spicier than I expected, but we like it that way. I used coconut milk instead of heavy cream, coconut oil, and about half the onions. I thin...

where's the curry

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