Prawns Curry in a Hurry

It’s a quick version of the delicious prawn curry, best served with rice. Mild coconut milk wonderfully balances the spices, making it a comforting dish when you’re seeking something warm and hot!


  • 20 Big Prawns
  • 2 Tsp Turmeric
  • 2 Tsp Ginger Garlic (Paste)
  • 2 Onions (Finely Sliced)
  • 3/4 Green Chilies (Roughly Chopped)
  • A Handful of Coriander (Finely Chopped)
  • 2 Cup Coconut Milk (Tetra Pack)
  • 8/10 Curry Leaves
  • 1 Tbsp Garam Masala
  • 1 Tsp Mustard Seeds
  • Salt to Taste
  • Coconut Oil (For Frying)


Prep: 15 minutes
Cooking: 20 minutes

  1. Thoroughly wash and clean the prawns.
  2. Apply salt, turmeric and ginger-garlic paste to marinade.
  3. Heat oil in a vessel and add mustard seeds. Once they start to splutter, add finely sliced onions and let them turn translucent.
  4. Next, add coriander, curry leaves, chillies and fry well.
  5. Then add the marinated prawns, followed by garam masala and fry well until oil starts to leave.
  6. Lastly, add very little water and let it cook for a minute. Then add coconut milk and cook until the curry gets a nice boil.
  7. Serve hot with steamed rice.