Simple Prawn Curry Recipe. Prawns are one of our favorite seafood dishes. We love them cooked in many different ways. In this recipe, we’ll cook prawns in a spicy and tangy coconut sauce without oil.
Prawn Curry or Prawn Chinchoni is a simple recipe cooked in different ways. Mum would often make this curry without any oil. Sometimes she would fry the masala paste in oil, make the gravy, and add the fish or prawns. Similar to the Fish Cinchoni recipe in this blog.
Table of Contents
Ingredients for Simple Prawn Curry Recipe
Prawns/Shrimps. I am using fresh prawns/shrimps because these are easily available locally. But, you could also consider using frozen shrimp. Even fresh fish like pomfrets, Surmai, Bombay ducks, or even a few different types of fish are perfect for this curry recipe.
Chinchoni Masala. I make a paste with dry red chillies, cumin seeds, garlic, tamarind, raw rice and freshly grated coconut. I like to strain this paste by adding a little more water. Optional though, this step gives the curry a smooth texture. The color of your masala will depend on the red chillies and the turmeric you add.
Chillies. You can use Bedki chillies or use Kashmiri red chillies to make the curry less spicy.
Coconut. I am using freshly grated coconut. You could also skip coconut in the ground masala paste and use coconut milk instead while making the curry.
Tamarind. Use a lime size piece of fresh tamarind soaked in ¼ cup of warm water. I add it while making the Chinchoni Masala Paste. You can also use readymade tamarind pulp and add it to the curry and simmer.
Turmeric. You can use turmeric in three ways, add it while making the masala paste. 2nd you marinate the shrimps/prawns with turmeric and salt, as I do. Or just add turmeric powder to the curry while it is simmering.
Step-by-Step Instructions
This Prawn Curry is a very simple and easy recipe to make. You just need to follow these steps.
Step I.
Wash and devein the prawns. Apply 1/2 tsp of turmeric powder and salt and set them aside for a few minutes.
Step II.
Add the masala ingredient to a mixer grinder or a food processor and grind to a smooth paste. Then strain this paste by adding more water, to get a smooth texture. Add the thick residue back into the mixer with water and strain once again.
Step III.
Place the vessel with the gravy on high heat. Add more water, to make the gravy as desired. Add tamarind extract if you have not added tamarind to the masala paste. Now, bring the curry to a boil.
Step IV.
When the curry boils, add in the prawns and 2 or 3 slit green chillies. Then cover the vessel and let the prawns cook for 5 to 6 minutes or till done. Adjust seasonings and then switch off the heat. Garnish with coriander leaves (optional).
Serving Suggestions
Serve Simple Prawn Curry or Prawn Chinchoni with steamed rice or rice rotis. Enjoy with a side dish of Beans Foogath, Drumstick Foogath, or Sauteed Cabbage.
Tips for a Simple Prawn Curry Recipe
If you are looking for ways to make your Simple Prawn Curry taste delicious, then here’s what I suggest :
- Soak the red chillies in warm water for at least 10 minutes. This softens the skin of the chillies and renders a smooth paste quickly.
- Soak tamarind in warm water for 10 minutes to extract maximum juice.
- Add a tablespoon of raw rice to the masala paste. This will help in thickening the curry and giving it a good texture.
- Simmer the curry for 5 to 8 minutes after you add the prawns. Don’t overcook the prawns or they’ll turn rubbery.
- Check for seasonings and adjust them to suit your taste. If your curry is not spicy enough add red chilli powder to the curry. Mix the chilli powder in a little water and then add it to the gravy.
- Add a dash of vinegar if you need your curry to be a little tangier.
Other Prawn Curry Recipes For You To Try
7 East Indian Prawn Curry Recipes
Printable Recipe
Simple Prawn Curry Recipe |Prawn Chinchoni Recipe
Ingredients
- 12 to 15 Prawns, shelled & deveined
- ½ tsp Turmeric powder
- Salt to taste
Chinchoni Masala Paste
- 8 Red chilies -Bedki or Kashmir (or a mix of both)
- 8 cloves Garlic
- 1 tsp Cumin seeds/ Jeera
- 1 tsp Raw rice (optional)
- 1 lime-size Tamarind (soak in ¼ cup warm water)
- ¼ cup Freshly grated coconut up to ½ cup
Instructions
- Shell, devein and wash the prawns thoroughly. Apply salt and ½ tsp turmeric and set it aside.
- Make the Chinchoni Masala Paste and strain it to get the smooth gravy. Add a cup of water, if needed.
- Place this vessel on high heat. Add salt and water to adjust the gravy.
- When the gravy comes to a boil add the prawns and 2 slit green chillies. Cover and cook for 5 to 6 minutes or till the prawns are tender.
- Switch off the heat and serve prawn curry with rice or rice rotis.
Notes
- Adjust red chillies to suit your taste.
- You can add tamarind extract to the curry or grind the tamarind along with the chinchoni masala.
- Marinating the prawns with salt and turmeric is optional. You can add turmeric to the curry later or grind it along with the masala paste.
- The curry has no oil, but you can add a tablespoon to the curry if you like.
- Adding raw rice to the masala is optional, but it gives a nice texture to the chinchoni curry.
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