South Indian prawn curry
Indian restaurant prawn curry is loaded with big south Indian flavours.
Servings: 2
Calories: 494kcal
Ingredients
Pre-cook the prawns
- 1/2 lb prawns 16-20 count (that is 16-20 prawns per pound) so 8-10 prawns
- 1/2 tsp turmeric
- 1/2 tsp kashmiri chili powder
- sprinkle of salt
- enough oil to shallow fry the prawns
- 1 tsp garlic ginger paste
The spice mix
- 2 tsp indian restaurant spice mix - recipe link below
- 1 tsp kashmiri chili powder
- 1/4 tsp black pepper
- 1/2 tsp kosher salt
The curry ingredients
- 3 Tbsp oil - you can use the oil you fried the shrimp in. That's seasoned oil now.
- 3 cardamom pods (green)
- 2 inch cinnamon stick cassia bark
- 1/2 tsp mustard seed
- 1/4 tsp cumin seed
- 12-15 curry leaves fresh, not dried. If you can't get them fresh leave them out.
- 1 Tbsp garlic/ginger paste - recipe link below
- 2 green chilies - cut in half lengthwise and then into 3/4 inch pieces. Seed the chilies to tame the fire a bit.
- 1 Tbsp tomato paste with enough water to dilute to the consistency of pasatta
- 15 oz curry base
- 1/2 cup coconut milk (not coconut cream)
- 2 tbsp tomato diced
- 1 green chili diced
- the prawns from above you are just warming them through in this step
Instructions
Pre-cook the prawns
- Gently toss the prawns with 1/2 tsp turmeric and 1/2 tsp kashmiri chili powder. Sprinkle with salt.
- Pick a pan that is just big enough to comfortably hold the prawns in one layer.
- Add the oil and heat over medium low. You want enough to come up the sides of the prawns about 1/4 of the way up. That's why you want the smallest pan that fits. It will take less oil.
- Add the garlic ginger paste and fry until it stops sizzling.
- Cook the prawns until the bottom turns pink and they just start to go opaque on the sides. This takes somewhere between 30-45 seconds depending on how hot your pan is. Note that the times are for 16-20 prawns. You will need to adjust up or down based on the size of shrimp you use.
- Flip the prawns and cook another 30-45 seconds or so. You don't want them fully cooked as they will cook a little more as they cool and then in the final curry. As soon as the slit in the back turns opaque you are done.
South Indian prawn curry
- Make the spice mix.
- Dilute the tomato paste with enough water to get to the consistency of passata.
- Heat your frying pan (don't use non-stick) briefly over medium heat. Add the oil (you can use some of the oil from frying the shrimp). Use all the oil specified. It's important. You need that oil to bloom the spices. You don't want them to stick and potentially burn because you skimped on a bit of oil.
- When the oil starts to shimmer add the cardamom and cinnamon stick. You should see little bubbles form around them. Let that go for around 20 seconds.
- Now add the mustard and cumin seed along with the curry leaves. Stir and cook until the seeds start to crackle. This takes another 20 seconds or so.
- Add the garlic ginger paste and large pieces of the two green chilies to the pan and cook, stirring constantly, until the paste stops sputtering.
- Turn down the heat and add the spice mix. This is the moment of truth in any curry. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn. If it burns you are starting over. No way around it.
- Turn the heat up to medium high. Add the diluted tomato paste immediately and stir until bubbles form (the oil will likely separate). This takes around 30 seconds to one minute depending on the heat.
- Add 3 oz of curry base. Stir until you see small craters forming, around 30-45 seconds. If it takes much longer that's a sign that you can turn the meat up a bit more. Watch the edges of the pan. The curry can stick here. That's not a problem. Just scrape it back into the pan.
- Now add 6 oz of curry base and stir briefly. Let it cook until the craters form again. This takes 1-2 minutes.
- Add the rest of the curry base and let cook until the craters form. Turn the heat down to low. Add the coconut milk and stir.
- Mix in the remaining diced green chili. Simmer for about 3-4 minutes.
- Add the diced tomatoes. Stir to combine. Add the prawns and cook until they are just warmed through.
- Serve with rice and/or parathas or chapatis.
Notes
The recipe for curry base is here.
The recipe for indian restaurant spice mix is here.
The recipe for garlic ginger paste is here.
If you haven't read about Indian restaurant technique yet, do that before you start cooking.
Have all your ingredients prepped and ready to go.
If you are making multiple curries, have your curry base warming in a pot on the stove. If you are just making one, microwave it to warm it up right before you start cooking.
Nutrition
Serving: 2servings | Calories: 494kcal | Carbohydrates: 14g | Protein: 26g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 1215mg | Potassium: 784mg | Fiber: 6g | Sugar: 4g | Vitamin A: 796IU | Vitamin C: 134mg | Calcium: 153mg | Iron: 5mg