Fish & other sea food

Pakistan style Prawn Curry

Prawn Curry 1

This is a very simple and quick prawn curry. Whether lunch or dinner it’s just perfect to dig in anytime.  No fancy spices and yet it tastes superb, it can be made either dry or with gravy depending on your choice. Enjoy this appetizing prawn masala/curry with aromatic basmati rice.  Get ready with your kitchen tools and lets cook !! 🙂

Preparation time: 10-15 minutes      Cooking time: 15-20 minutes      Serves:  2-3 people


  • 350-400 g raw or cooked king or tiger prawns
  • 2 tbsp of cooking oil
  • 1 medium onion, chopped
  • 1 tsp garlic paste or 3-4 cloves of garlic, minced
  • 1 tsp ginger paste or 1 inch piece of fresh ginger minced
  • 1 medium tomato, chopped and skinned(if you don’t like the skin)*

*method for removing the skin: pour some hot water in a pan, put the tomato in it for few minutes and cover with the lid. You will notice that the skin will start coming off, take it out and peel off the skin.

  • 4 tbsp natural set or Greek style yogurt diluted with some water and whisked smooth so that there are no lumps(add water according to the required thickness for gravy)
  • 1 tsp red chili powder(adjust according to the spiciness you want)
  • 1/2 tsp ground black pepper
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander powder
  • salt to taste
  • 1 medium sized  chopped green chilly deseeded(optional)
  • chopped coriander leaves for garnish


  1. Heat the oil in a pan and add cumin seeds and let them crackle.
  2. Add onions and sauté or fry until translucent.
  3. Add ginger and garlic paste or mince and sauté for a minute.
  4. Add tomatoes and sauté for a 1-2 minutes
  5. Add chili powder, black pepper, turmeric and cook until oil separates out.
  6. Add yogurt stirring continuously otherwise it will start coagulating. Keep stirring it for a while until it is mixed properly with the masala /paste.
  7. Give it a quick boil and simmer it for a few minutes depending upon required consistency of gravy.
  8. Turn off the heat and add prawns stirring them in the gravy and cover it with a lid so that they can absorb the masala or gravy.
  9. Serve hot garnished with coriander and green chilies.

Enjoy! 🙂

Prawn Curry Rice_small

(Adapted from: Curry – Fragrant Dishes from India,Thailand,Malaysia & Indonesia by Vivek Singh, David Thompson, Mahmood Akbar, Corrine Trang, Sri Owen, Das Sreedharan and published by Dorling Kindersley Limited)

If you are looking for some slow cooker recipes, don’t forget to check this one – Slow Cooked Chicken Pasanda Curry.

10 thoughts on “Pakistan style Prawn Curry

  1. Like most pakistani meat marinades this one too uses yoghurt but I would never have thought to combine it with sea food! Well we learn something new every day, strangely enough I had prawns in wild garlic pesto for dinner today!

    Liked by 1 person

    1. Thanks for visiting Manjiri. Well, the good thing about this recipe is, it doesn’t need any marination and yogurt just adds the tang and smoothness to the gravy. Love the sound of your dinner!!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s