Some curries need slow simmering to build depth. Rick Stein’s Prawn Curry proves you can get rich, layered flavor in just half an hour.
Fresh prawns, a bright coconut masala, and a handful of warm spices come together quickly — and taste like you spent all afternoon at it.
Why This Prawn Curry Works So Well
The coconut milk and fresh ground spices build richness fast, without needing long slow cooking.
Kashmiri chilies bring gentle heat and deep color without overpowering the prawns.
Because the prawns are cooked just at the end, they stay juicy and tender, soaking up all that fragrant sauce instead of drying out.
It’s a smart dish: big flavor, short time, no fuss.
Ingredients (And Why They Matter)
- Jumbo Prawns: Bigger prawns stay succulent; small ones can toughen fast.
- Kashmiri Red Chilies: Mild, bright red chilies that color the sauce without too much fire.
- Garlic: Builds the base of the masala — you’ll miss it if it’s not there.
- Peppercorns: Bring a slow, deep warmth, not sharp heat.
- Coriander Seeds: Toasty and citrusy — gives the sauce lift.
- Cumin Seeds: Earthy depth; ties the coconut and chilies together.
- Tamarind: A little tang cuts through the richness.
- Turmeric Powder: For earthiness and that sunny yellow color.
- Fresh Grated Coconut: Sweetness and body; freshly grated makes a huge difference.
- Coconut Milk: Smooths the spice and makes the sauce luxurious.
- Coconut Oil: Boosts the coconut notes and fries cleanly.
- Ginger, Onion, Tomatoes: Build the proper curry backbone.
- Curry Leaves: Tossed in at the end, they lift everything with a flash of lemony brightness.
How to Make It
1. Blend the Masala
In a blender, combine:
- 8–10 dried Kashmiri chilies
- 6 garlic cloves
- 1 teaspoon whole peppercorns
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 small knob tamarind or 1 teaspoon tamarind paste
- 1 teaspoon turmeric
- ½ cup fresh grated coconut
- 1 cup coconut milk
Blend into a thick, smooth paste.
Pro Tip: If it looks too thick to catch, add a splash more coconut milk to loosen it.
2. Start the Curry
Heat 2 tablespoons coconut oil in a big pan over medium heat.
Add 1 tablespoon minced ginger and ½ cup chopped onions.
Cook gently until the onions soften and turn pale gold — about 5 minutes.
3. Build the Sauce
Toss in ½ cup chopped tomatoes.
Let them cook until they collapse into the onions — you want a soft, jammy base, not chunks.
4. Simmer the Masala
Pour in the masala paste and ¾ teaspoon salt.
Bring it to a light boil, then lower the heat and simmer gently for about 10–15 minutes, stirring now and then.
Pro Tip: You’ll smell when it’s ready — deep, rich, and slightly toasted — and see little spots of oil on the surface.
5. Add the Prawns
Stir in 20 jumbo prawns (about 250g, cleaned and deveined).
Simmer gently for 7–8 minutes, just until the prawns turn pink and curl into a loose “C” shape.
Pro Tip: Don’t walk away — prawns go from perfect to rubbery fast.
6. Finish and Rest
Toss in 8–10 curry leaves.
Turn off the heat and let the curry rest for 5 minutes before serving — the prawns will stay tender and the sauce will tighten up a bit.
Common Mistakes and How to Fix Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Prawns turn rubbery | Cooked too long or at too high a heat | Simmer gently, pull off heat once pink |
| Sauce too thin | Simmering too hard too fast | Keep the simmer low and slow |
| Flat flavor | Masala rushed or not simmered enough | Let it cook until the oil separates slightly |
What to Serve With It
- Steamed basmati rice
- Warm naan or chapati
- Cucumber raita
- Mango chutney
- Crisp side salad with red onions and lime wedges
How to Store and Reheat
Fridge: Store cooled curry in an airtight container for up to 3 days.
Freezer: Freeze leftovers for up to 3 months — best to thaw overnight in the fridge.
Reheat:
- Stovetop: Gentle heat, stir often.
- Microwave: Medium power, short bursts.
Pro Tip: Always reheat prawns gently to avoid toughening them.
A Quick Bite of History
In India’s coastal kitchens, coconut milk, tamarind, and seafood have been cooking together for centuries.
Rick Stein’s version captures that spirit but trims it down for home kitchens — quick, easy, full of honest flavor.
Rick Stein Prawn Curry
Description
Rick Stein’s Prawn Curry is a fast, fragrant dish where tender jumbo prawns simmer gently in a rich coconut masala, finished with bright curry leaves.
Big flavor, ready in under half an hour.
Ingredients
Instructions
- Blend chilies, garlic, spices, coconut, tamarind, and coconut milk into a thick paste.
- Heat coconut oil; cook ginger and onions until soft and pale golden.
- Add tomatoes; cook until they melt into the onions.
- Stir in the masala paste and salt; simmer gently for 10–15 minutes.
- Add prawns; cook just until pink and curled into a “C” shape.
- Toss in curry leaves, turn off heat, and let the curry rest for 5 minutes.
- Serve hot with basmati rice or naan.
Notes
- Always simmer prawns gently — hard boiling will make them rubbery.
- If the masala looks too thick while blending, add a splash more coconut milk.
- Freshly grated coconut gives the sauce a much sweeter, cleaner flavor.
- Leftover curry is perfect next day — just reheat slowly to keep prawns tender.