Prawn (Shrimp) Curry

This Indian prawn curry takes an approach you don’t see in most Western curry recipes. Instead of simmering the shrimp in a sauce, you boil them with spices until all the water evaporates, then fry the dry, spice-coated prawns in oil with cinnamon and onions.

The result is intensely flavored prawns with a concentrated spice crust rather than a saucy dish. Dhania (coriander seed), turmeric, ginger, chili, and garlic all go onto the raw prawns before cooking, so the spices bloom directly into the seafood as the liquid cooks off.

Browning the onions separately after frying the prawns is a key step. The caramelized onions add a sweet depth that balances the heat from the chili powder and the earthiness of the turmeric.

Kitchen Tips

• Squeeze the water out of the cleaned prawns thoroughly before adding spices. Excess water dilutes the spice coating.
• Keep the heat low during the boiling stage. High heat toughens prawns fast.
• Add the teaspoon of oil while the prawns are still boiling. It coats them lightly and prevents sticking once the water is gone.
• Fry the spiced prawns for only 2 minutes. They’re already cooked from the boiling step and will turn rubbery if overcooked.

Variations

• Add a chopped tomato with the onions for a slightly saucier version.
• Use fresh garlic and ginger paste instead of powders for a sharper, more pungent flavor.
• Stir in coconut milk at the end for a South Indian-style creamy prawn curry.