East Indian Prawn Curry with Cumin and Pepper

East Indian Prawn Curry with Cumin and Pepper – Prawn Jeere Meere! This spicy East Indian Prawn Curry is a simple and delicious seafood recipe made with prawns, cumin seeds, peppercorns, garlic, Kashmiri red chillies and tamarind. Traditionally known as Prawn Jeere Meere, this flavourful curry has a spicy, tangy masala that pairs beautifully with steamed rice, rotis or chapatis.

The freshly ground cumin and pepper masala gives this East Indian prawn curry its distinctive flavour. Fry the masala until the oil separates before adding the prawns, creating a rich, aromatic curry that comes together in just a few minutes. If you enjoy Prawn Curry Dishes, then this recipe is for you!

What is Prawn Jeere Meere?

Jeere Meere means cumin and pepper, two of the key spices used in this East Indian prawn curry. Unlike creamy or coconut-based prawn curries, this recipe gets its flavour from a freshly ground spice paste.

The masala is fried until the oil separates, which helps develop a deep, rich flavour. The prawns then simmer briefly in the spicy gravy until perfectly cooked.

If you enjoy traditional East Indian recipes, this Prawn Curry with spicy masala is worth trying. You may also like my Cumin Black Pepper Prawns

Ingredients

• 300 g prawns/shrimps, cleaned and deveined
• 2 onions, sliced
• A few curry leaves
• 2–3 tbsp oil
• Salt to taste
• 1 cup water, or as required

For the Masala Paste

• 6 Kashmiri red chillies
• 1 tsp cumin seeds
• 1 tsp peppercorns
• 7 to 8 garlic cloves
• ½ tsp turmeric powder
• A small ball of tamarind, soaked in warm water

How to Make East Indian Prawn Curry (Prawn Jeere Meere)

1. Prepare the masala paste

Soak the tamarind in a little warm water and extract the pulp. Grind the Kashmiri red chillies, cumin seeds, peppercorns, garlic, turmeric and tamarind pulp into a smooth paste. Add a little water while grinding, if required. The Kashmiri chillies give the curry its beautiful red colour without making it excessively hot.

2. Fry the masala

Heat 2–3 tablespoons of oil in a pan. Then add the sliced onions and sauté until they soften. When the onions turn translucent, add the prepared masala paste and fry well on medium heat. Keep stirring and cook until the masala is nicely cooked and the oil begins to separate from the paste. Also add salt to taste.

3. Make the Prawn Curry

Once the masala is well fried and the oil oozes out, add about 1 cup of water. Mix well and bring the curry to a boil.

4. Add the Prawns

Add the cleaned prawns/shrimps and a few curry leaves. Mix gently and cook for about 7–8 minutes, or until the prawns are cooked through. Avoid overcooking the prawns as they can become rubbery. Check the consistency and add a little more water if required. Don’t forget to adjust the salt to taste. Finally, turn off the heat.

Your delicious Prawn Jeere Meere is ready to serve!

Serving Suggestions

Prawn Jeere Meere (East Indian Prawn Curry with Cumin and Pepper) tastes especially good with:

• Steamed rice
• Rice Rotis
• Chapati

The spicy, tangy gravy is perfect for spooning over hot rice.

Tips for Making the Best East Indian Prawn Curry with Cumin and Pepper

• Don’t skip frying the masala. Cooking it until the oil separates develops the best flavour.
• Use fresh prawns whenever possible, although good-quality frozen prawns can also be used.
• Adjust the amount of water according to how much gravy you prefer.
• The tamarind adds a pleasant tanginess, so add it according to your taste.
• Prawns cook quickly, so avoid cooking them for too long.

Why You’ll Love This Recipe

This East Indian Prawn Curry with Cumin and Pepper – Jeere Meere is:

• Spicy and flavourful
• Quick and easy to prepare
• Made with simple ingredients
• Naturally dairy-free
• Perfect with rice or rotis
• A wonderful traditional East Indian seafood recipe

Frequently Asked Questions

What does Jeere Meere mean?

Jeere Meere refers to cumin and pepper. Jeere means cumin, while Meere refers to pepper. These spices give this traditional East Indian prawn curry its characteristic flavour.

Can I use frozen prawns?

Yes. Frozen prawns can be used. Thaw them completely and drain off excess water before adding them to the curry.

Can I make this curry less spicy?

Yes. Though Kashmiri chillies are mild in spice, you could reduce the number according to your preference.

What can I serve with Prawn Jeere Meere?

It pairs beautifully with steamed rice, rotis or chapatis. Rice is particularly good because it absorbs the spicy, tangy gravy.

Prawn Curry Dishes You May Also Like

East Indian Prawn Curry Recipe | Prawn Atwan

Prawn Chilli Fry with Potatoes

East Indian Recipe of Prawn Curry | Prawn Frithad

Spicy Shrimp Curry with Vegetables – East Indian Style

Traditional East Indian Flavours from My Kitchen

I love sharing recipes that are rooted in our East Indian culinary traditions—simple recipes my Mum made with familiar ingredients and plenty of flavour. This Prawn Jeere Meere (Cumin Pepper Prawns) is a wonderful example of how a few spices such as cumin, pepper and Kashmiri chillies can create a delicious seafood curry.

If you try this recipe, I hope it becomes a family favourite at your table too.

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