East Indian Prawn Curry is a traditional Recipe and has no Coconut Milk or fresh Coconut. This quick, easy, and spicy prawn curry recipe can be made in just under 30 minutes.
Table of Contents
East Indian Prawn Recipe
This Spicy prawn curry also has a tangy gravy that comes from the tamarind extract. Tamarind is used extensively in East Indian Recipes. To spice up the curry we use the East Indian Bottle Masala, a versatile spice blend for veg and non-veg cooking.
Other than prawns, fish like Bombay Ducks, both fresh and dry are also an excellent choice for making this recipe.
Nonetheless, this East Indian Prawn Recipe or Prawn Atwan is a very delicious and simple curry quick and easy to prepare. For this curry, we like to use white prawns with thin skin. We do not peel the entire skin off but only trim the head and tail. The juices from the prawn heads give the curry a natural flavour and enhance the taste.
Watch the Prawn Recipe Video –
Prawn Curry Ingredients
PRAWNS. I use fresh prawns and prefer to keep the heads and a little of the shell intact. Devein the prawns and wash them well. You may like to clean the prawns entirely, feel free to do so.
ONIONS. I have used the regular red onions for this prawn recipe. Spring onions along with the greens are much preferred for this recipe. Use them if they are readily available.
GINGER, GARLIC & GREEN CHILLIES. Cut ginger and garlic into juliennes and slit the green chillies.
BOTTLE MASALA. Bottle Masala is a blend of aromatic spices and you will not need any other spice for this recipe. If you do not have Bottle Masala then you can use any storebought curry masala or a mix of red chilli powder and garam masala powder. Though you will not get exact taste and flavour of the bottle masala your prawn recipe will still taste awesome.
TAMARIND. Soak a small ball of tamarind in warm water and then extract the pulp. This tamarind extract will give a nice tang to the prawn curry. You could substitute tamarind with Kokum.
FLOUR FOR THICKENING. We like to thicken the prawn curry with a slurry of wheat or rice flour. Though optional, adding flour is a nice option to thicken the curry if you are not using coconut milk or coconut.
CORIANDER LEAVES. Chopped coriander leaves for garnish add a hint of freshness to the recipe.
How to make Indian Prawn Curry Recipe
- First, clean and wash and devein the prawns. Trim the front portion head of the prawn and discard the legs and the tail.
- In a vessel, heat 3 tbsp oil and saute the sliced onions, chillies, garlic, and ginger. Fry until the onions start turning slightly brown at the sides.
- Then add the bottle masala and stir. Also, add the tamarind pulp and a cup of water to make the gravy. Bring the gravy to a boil.
- Now add 1 tbsp wheat flour or rice flour to 1/4 cup water and make a slurry. Add this slurry to the gravy and simmer for 2 minutes until it thickens.
- Next, add the prawns and cook till they are well done. Adjust seasoning.
- Finally, garnish with coriander leaves and switch off the heat.
Serving Suggestions
This spicy and tangy East Indian Prawn recipe goes well with the rice Rotis called hand bread. You could also serve this with steamed rice or chitaps.
Enjoy Prawn Curry with Rice along with a side dish of vegetables such as Beans foogath, Drumstick foogath and some fresh onion-tomato salad.
Other Prawn Curry Recipes you may like
Kanji Curry (Prawn Curry with rice gruel and vegetables)
Printable Recipe
East Indian Prawn Curry Recipe – Prawn Atwan
Ingredients
Prawn Curry Ingredients
- 500 grams Prawns with head and tail trimmed (deveined)
- 2 medium Onions sliced
- 3 – 4 Green Chillies, slit
- 6 – 7 Garlic cloves, juliennes
- 1 inch Ginger, juliennes
- 1.5 tbsp East Indian Bottle Masala
- Tamarind extract (small ball of tamarind soaked in water)
- 1 tbsp Wheat/rice flour to thicken the gravy
- 3 tbsp Oil
- Salt to taste
- Coriander leaves for garnish
Instructions
How to Make Prawn Curry
- Clean and wash prawns. Trim the head and tail. Keep part of the head and shell intact.
- In a vessel, heat 3 tbsp oil and saute the sliced onions, chillies, garlic, and ginger.
- Add bottle masala and stir. Add tamarind pulp. Add 1 cup of water to make the gravy and bring it to a boil.
- Into1 tbsp wheat flour add ¼ cup water to make a slurry and add this to thicken the gravy,
- Add the prawns and cook till done. Adjust seasoning
- Garnish with coriander leaves and then switch off the flame.
Notes
- Substitute Bottle Masala with chilli powder and garam masala. Alternatively, use store-bought curry masala.
- Adjust spice and tamarind to suit your taste.
- You could also use cleaned prawns for this recipe, and discard the heads and tails.
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Thanks Anita for all the EI recipes published in your web site
So our young ones can learn and keep out traditions going.
Good on you.
Thank you so much for your appreciation. This is my humble attempt to pass on our ancestral food culture to our younger generation. Rgds Anita
Will try
Thank you Wynetta.
Yummy 😋
Thank you, Leslie.