Prawn Curry

Rubbing the prawns with salt and turmeric before cooking isn’t just for color. It draws out surface moisture so the shrimp sear better in the pan, and infuses them with flavor all the way through.

The gravy here cooks down thick, not soupy. Onions fried golden with cumin, garlic, ginger, and red pepper build a fragrant base, then coconut (fresh grated, ground, or milk) brings body and richness. As it simmers low, the sauce reduces and clings to each prawn.

You have flexibility with the coconut. Fresh grated gives the most texture. Ground coconut melts into a smoother sauce. Coconut milk produces the silkiest result. All three work, so use what you have on hand.

Serve this over steamed basmati rice to soak up every bit of that gravy.

Pro Tips

• Don’t skip the turmeric rub. Let the prawns sit at least 10 minutes after rubbing so the spices penetrate.
• Fry the onions until truly golden, not just translucent. This caramelization is the flavor foundation.
• Cook over low heat with the lid on. High heat toughens shrimp fast.
• The curry is done when the gravy is thick enough to coat the back of a spoon.

Variations

• Creamy version: Stir in a few tablespoons of yogurt at the end for a tangy, richer sauce.
• Extra heat: Add fresh green chilies along with the spices for a sharper, more immediate burn.