Dry Prawn Curry Recipe


Ingredients: (Serves 4)

  • 1 potato , large, cut into 8 cubes (optional)
  • 3 tablespoons sesame or vegetable oil
  • 4 cloves garlic, peeled and pounded
  • 2 cm/1 inch ginger, peeled; pounded
  • 25 shallots, or 2 large brown onions, peeled and sliced
  • 1 tablespoon ground coriander
  • ½ tablespoon ground cumin
  • ½ teaspoon ground turmeric
  • 1 tablespoon chilli powder
  • 500 g/1 lb 5½ oz  prawns (shrimps), peeled and deveined
  • Sugar  to taste
  • Salt to taste
  • 1 tablespoon tamarind pulp, mixed with 3 tablespoons water and strained
  • 1 stalk curry leaves, leaves plucked


If using potato, parboil for 6-8 minutes. Drain and set aside.

Heat oil in an earthenware pot. Saute garlic and ginger until golden. Add shallots or onions and stir-fry until golden and soft. Add ground coriander, cumin, turmeric and chilli powder and stir-fry until aromatic. Add prawns and potato and mix well. Add sugar and salt to taste. Gravy should coat prawns. If gravy is too dry, add 1 tablespoon water.

When prawns are curled and cooked, add tamarind liquid and stir well. Add curry leaves, stir and remove from heat. Serve hot.

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