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South Indian Prawn (masala curry)

South Indian prawn curry is a prawn recipe made with an aromatic masala cooked into a rich and thick  sauce / chutney. The result is a creamy prawn curry which is mildly spiced yet packed with wonderful flavors to enjoy.

Serves: 4

prep time: 10 MINUTES

cook time: 25 MINUTES

total time: 35 MINUTES

Utensils required for preparation:

• Cutting board
• Knife
• Large mixing bowl (to marinate the prawns, if desired)
• Heavy-bottomed pot or deep saucepan (for cooking the curry)
• Stirring spoon
• Blender or food processor (if using whole tomatoes instead of pureed)
• Measuring cups and spoons (for precise measurements)
• Serving dishes or bowls

Optional: If you plan to marinate the prawns before cooking, you’ll also need a mixing bowl or airtight container for marinating. With these ingredients and utensils, you’ll be all set to prepare a delicious Indian prawn curry. Enjoy your cooking!

INGREDIENTS TO COOK THE INDIAN PRAWN CURRY.

To make the prawns curry/sauce, you will need.

• oil
• Onion sliced thin or chopped
• Ginger / garlic paste
• Tomato grated or liquidize
• Turmeric powder
• Red chilli powder
• Coriander powder (optional)
• Garam masala powder (optional)
• Thick coconut milk (optional)

To marinate the prawns.

Clean, devein and wash prawns, leave in a colander to remove excess water. Now remove from the colander, into a dish. Add  all the ingredients below to marinate the prawns. Cover and leave aside, allowing prawns to soak in all the tempting spices.

• Kashmiri chillies powder
• Turmeric powder
• Salt
• Curry leaves can be substituted with bay leaves.
• Fish sauce

• Garlic cloves chopped/crushed
• 400g / 500g Prawns

The result of a creamy/saucy Indian prawn masala recipe is so delicious and flavorful.

How TO COOK THE INDIAN PRAWN CURRY.

• This is a prawn(shrimp) curry that comes together in 3 main steps.

• Onion, ginger, garlic, and tomato, makes the base for the next step of adding raw spices like turmeric powder, coriander powder, chili powder, and garam masala.

Adding these familiar Indian curry powders helps form a good spice paste known as a spiced masala. The 3rd step of making the Indian prawn curry is tempering some onions, garlic, and cumin and then adding the liquidized tomatoes or coconut milk, bringing it to a sauce with a thick consistency. Season and cook down the masala gravy until thick.

Instructions

1. Prepare the prawns as instructed and set aside to drain any excess water.
2. Place a medium-sized pan over low-medium fire and pour in the oil(2 tbsp).
3. Once the oil warms, add the onions(1 large onion, sliced or chopped) and the ginger garlic paste(1 tbsp).
4. Cook for a minute until they turn translucent and light golden in color.
5. Add the grated tomato and turmeric powder(1/2 tsp).
6. Cook and break down the tomatoes as you combine the ingredients.
7. Add coriander powder(1 tsp), red chilli powder(1 tsp) and garam masala(1/2 tsp).
8. Reduce heat to low and combine the spices.
9. Once you have a semi-spice paste, pour in the coconut (optional)

WHAT TO SERVE THE INDIAN PRAWN CURRY.

Serve with various rice dishes. here are a few you can try with the South Indian prawn curry.

• A bowl of yellow rice
• A bowl of white rice
• Braised rice with crispy fried onion
• Serve with roti, garlic naan or plain naan.

Serving Portion Size

The serving portion size for Indian prawn curry can vary depending on individual preferences, the meal context, and what other dishes are being served alongside it. As a general guideline, a typical serving size of Indian prawn curry would be around 1/2 to 3/4 cup (about 120 to 180 milliliters) per person.

However, it’s essential to consider the overall meal and the accompaniments. If the prawn curry is part of a larger spread with multiple dishes, a smaller portion size may be appropriate. On the other hand, if the curry is the main course and being served with rice or bread, a slightly larger portion may be suitable.

Ultimately, the serving portion size can be adjusted based on factors like the appetite of the diners, the number of courses in the meal, and any dietary considerations.

Remember that it’s always better to start with smaller portions and offer seconds if needed. This approach reduces food wastage and allows everyone to enjoy the meal at their own pace and preference.

FREQUENTLY ASKED QUESTIONS: INDIAN PRAWN CURRY.

Can I make this Indian prawn curry ahead of time?

• You can cook the Indian prawn dish a few hours ahead of time but not a day ahead.
• Shrimp or prawn tastes better cooked and consumed within 24 hours.

Is the prawn masala curry spicy?

• Not as spicy as you would expect.
• If you are looking for a spicier prawn dish. You can add your required amount of pungency to the prawn marinade or to the curry.

Can I use frozen prawns to make this Indian seafood dish?

• Yes, you can, only make sure to thaw the prawns(shrimp) properly before using it to make this dish.
• Tip: leave prawns in a colander.

USEFUL TIPS FOR MAKING THE INDIAN PRAWN CURRY.

• Make sure to drain any excess water before using the prawns.
• You can use shelled prawns or shrimp as well, the only down-size is that removing the shell while trying to enjoy the prawn dish can be a distraction.
• Make sure not to burn the spice powders as you cook them.
• Season as required.
• Before you add the prawns, make sure the prawn gravy is thick and sauce-like for best results.
• Avoid overcooking or cooking the prawn(shrimp)over high heat as this will turn the shrimp rubbery.

STORING/FREEZING/REHEATING INDIAN PRAWN CURRY.

Storing, freezing, and reheating Indian prawn curry can be done safely if you follow proper food safety guidelines. Here’s a step-by-step guide on how to do it:

1. Storing Indian Prawn Curry:

• If you’ve just cooked the prawn curry and plan to consume it within the next few days, you can store it in an airtight container and place it in the refrigerator.
• Make sure the curry is cooled down to room temperature before storing to avoid condensation and prevent bacterial growth.
• Store it in the refrigerator at a temperature of 40°F (4°C) or below.

Indian prawn curry can usually be safely stored in the refrigerator for 3 to 4 days.

1. Freezing Indian Prawn Curry:

1. • If you have leftovers or want to prepare the curry for future use, freezing is a good option.
   • Divide the curry into smaller portions that you’re likely to use in one go. This makes it easier to thaw and reheat only the amount you need.
   • Transfer the curry to airtight, freezer-safe containers or heavy-duty freezer bags.
   • Label the containers with the date of freezing to keep track of its freshness.
   • Place the containers in the freezer, where the temperature is at 0°F (-18°C) or below.
   • When frozen at the proper temperature, Indian prawn curry can be stored in the freezer for about 2 to 3 months without significant loss of quality.

1. Reheating Indian Prawn Curry:

1. • To reheat the frozen prawn curry, first, move the container from the freezer to the refrigerator and allow it to thaw overnight.
   • Alternatively, you can reheat the curry directly from frozen, but this may take longer.
   • Once thawed, transfer the curry to a saucepan or microwave-safe dish.
   • Reheat it gently over medium heat on the stovetop or use the microwave at medium power, stirring occasionally until it reaches the desired temperature throughout.
   • Make sure the curry reaches a minimum internal temperature of 165°F (74°C) to ensure it’s safe to eat.
   • Avoid reheating the curry multiple times, as each reheating increases the risk of bacterial growth.

Remember, when dealing with seafood like prawns, it’s essential to handle the food safely to avoid any foodborne illnesses. Always practice good hygiene, follow proper cooking and storage guidelines, and trust your senses – if something smells or looks off, discard it instead of consuming it.

Hope the above helps.

“ENJOY”