Prawns/Shrimp Curry | Delicious Prawns Curry in Tomato Sauce

Here’s a delicious prawns/shrimp curry, succulent prawns cooked in a beautiful tomato sauce. A family recipe from my kitchen to yours, it’s a real hit in my home. A flavoursome combination of garlic, ginger, onion & ripe tomatoes, seasoned with complimenting spices & cooked with prawns/shrimp to give an aromatic delectable curry.

A nice recipe to prepare if you are entertaining, a crowd pleaser, simple to prepare & delicious in flavour.

They taste amazing when prepared ahead, as the cooked prawns soaks up all the flavours from the beautifully seasoned curry & flavours & juices of the prawns/shrimp blend into the curry to make an aromatic delicious curry.

Please do give it a try. They go great with hot rice, roti, phulkas, bread etc.

You can also watch my video on

Ingredients:

• Prawns/Shrimp – ½ Kg (deshelled, head & tail removed)
• 3 Tsp – Oil
• 1 Tsp – Ghee
• 1 Tbsp – Garlic (grated)
• 1 Tbsp – Ginger (grated)
• 1 Medium – Onion
• 3 Medium – Tomatoes (choose ripe tomatoes)
• ¼ Tsp – Turmeric Powder
• 2 Tsp – Homemade Sambhar/Curry Powder (for the recipe please check my previous post on – Homemade Aromatic Sambhar/Curry Powder)
• 1 ½ Tsp – Salt
• ½ Tsp – Garam Masala (Homemade)
• 1 Heap Tbsp – Fresh Coriander Leaves

Method:

1.Clean Prawns/Shrimp:

• Usually fresh prawns/shrimp are sold whole, we buy prawn/shrimp whole & they are weighed & then cleaned as per request (you can use frozen prawns/shrimp as well).
• I bought 1 kg whole fresh prawns/shrimp & then I requested them to deshell, remove head & tail.
• Finally I got ½ Kg prawns/shrimp.
• If we can see black veins running on the prawns & underneath, we need to remove it, as when cooked as is, we get a gritty texture when we bite the cooked prawns/shrimp (the fishmongers sometimes devein prawns on request).
• We take one prawn & we check for the back vein, with a knife we slit the top length of the prawn, slit very slightly but well so the vein comes off easily.
• We take a tooth pick & gently roll the vein around the tooth pick & remove the vein.
• We check the bottom part of the prawn & if there is a black vein we slit along nicely & gently remove vein, we can remove vein with our fingers too (as per your wish).
• We devein all prawns & rinse well.
• We drain water out & set aside.

2.Prepare Prawns/Shrimp Curry:

• Heat a heavy bottom pan/wok.
• Add oil, ghee (please turn heat to low).
• As oil heats add garlic, ginger, salt & sauté.
• Cook it for a minute, then add onion & sauté.
• Cover with lid & cook onion (please turn heat to medium).
• After a few minutes, open lid & onion is soft & translucent.
• Add tomatoes & sauté.
• Cover with lid and cook tomatoes until soft.
• After a few minutes once the tomatoes are soft mix and mash with back of spoon for more gravy.
• Add salt as per taste.
• Add turmeric powder & homemade sambhar/curry powder & sauté well.
• Mash with back of spoon.
• Now we add the prawns / shrimp & mix gently (please turn heat to medium-low).
• Cover with lid & let prawns cook (no need to add water, as prawns cook they give liquid).
• We cook prawns for 7 to 8 minutes (Prawns cook fast, please check ahead, if prawns cook for long they will turn tough & dry).
• For me it took 7 to 8 minutes to cook the prawns just right (so please check accordingly).
• We take one prawn & cut it with a butter knife, it cuts through easily & prawns/shrimp are cooked.
• Add garam masala powder & mix gently.
• Turn off heat.
• Add fresh coriander leaves & mix gently.
• Ready to serve.