Prawn curry is a scrumptious dish made of fresh prawns, onions, pureed tomatoes, aromatic spices, and tomato ketchup, which adds a sweet, tangy, and umami flavour to the dish. It goes well with rice, roti, or phulka and is also known as prawn masala.
Prawn Curry
152 20 mins 2 Servings
Nutritional info
144.00 kcal
Nutritional Distribution
- Carbohydrate 6.09 gm
- Protein 7.65 gm
- Fat 6.78 gm
- Fiber 1.73 gm
Ingredients

Prawns
75.0 Gm(75.0 gm) Prawns

Tomato
2.0 Chopped Tbsp(25.0 gm) Tomato

Onion
2.0 Chopped Tbsp(16.0 gm) Onion

Coriander Leaves
1.0 Chopped Tbsp(3.0 gm) Coriander Leaves

Tomato Ketchup
1.0 Tsp(5.0 gm) Tomato Ketchup

Garlic
1.0 Chopped Tsp(2.0 gm) Garlic

Lemon Juice
1/2 Tsp(2.0 ml) Lemon Juice

Fennel Seeds
1/2 Tsp(1.0 gm) Fennel Seeds

Rai
1/4 Tsp(0.93 gm) Rai

Red Chilly
1/2 Powder Tsp(1.0 gm) Red Chilly

Jeera Powder
1/2 Tsp(0.88 gm) Jeera Powder

Coriander Powder
1/2 Tsp(0.82 gm) Coriander Powder

Salt
1/4 Tsp(1.0 gm) Salt

Oil
2.0 Tsp(7.0 ml) Oil

Water
50.0 Ml(50.0 ml) Water
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Steps
- Step 1 Heat 2 tsp oil in a pan
- Step 2 Add 1/2 tsp saunf, 1/4 tsp rai, chopped 1 tsp chopped garlic and saute till colour changes
- Step 3 Add 2 tbsp chopped onions and saute till transparent
- Step 4 Now add 1/2 tsp red chilly powder, 1/2 tsp dhania powder, 1/2 tsp jeera powder and cook till oil releases
- Step 5 Add the prawns and toss it in 1/4th cup tomato puree
- Step 6 Add 1 tsp tomato ketchup, 1/2 tsp lemon juice and mix well
- Step 7 Add water to adjust the consistency and cook well
- Step 8 Switch off the heat and garnish with 1 tbsp chopped coriander leaves
- Step 9 Serve hot
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