Try this quick, tasty and satisfying south Indian King prawn curry.


  • 5cm fresh ginger, roughly chopped

  • 10 garlic cloves, roughly chopped

  • 6 onions, roughly chopped

  • 225ml vegetable oil

  • 800g large prawns, peeled and deveined

  • 1 tablespoon ground turmeric

  • 1 tablespoon of salt

  • 3 cinnamon leaves or bay leaves

  • 2 tablespoons ground cumin

  • 4 green chillies, slit lengthways

  • 200ml thick coconut milk

  • 1 tablespoon sugar

  • 5 green cardamom pods

  • 2 tablespoon clarified butter


  • 1.

    Blend the ginger and garlic together in a food processor to make a fine paste.  Remove and set aside.  Blend the onions to a fine paste with 100ml (3 ½ fl oz) of the oil.

  • 2.

    Season the prawns with ½ tsp each of the turmeric and salt.  Heat 2 tbsp of the oil in a non-stick frying pan and sear the prawns briefly, then remove and set aside.

  • 3.

    Heat the remaining oil in a heavy frying pan and add the onion paste with the cinnamon leaves. Sauté over a moderate heat for 10 minutes or until light brown, stirring occasionally. Mix together the cumin, remaining tumeric,

  • 4.

    Ginger-garlic paste and 150ml (5fl oz) water, then add to the onions. 

  • 5.

    Reduce the heat to low and cook for a further 5-8 minutes, stirring regularly.  Stir in the remaining salt, the green chillies and prawns and cook for 2-3 minutes.

  • 6.

    Mix in the coconut milk and simmer for 2-3 minutes or until the prawns are just cooked, adding a little more water if necessary. Correct the seasoning with salt and sugar, sprinkle over the cardamom powder and stir in the ghee. Serve immediately, with steamed rice.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 900kj
  • Fat Total 73g
  • Saturated Fat 17g
  • Protein 32g
  • Carbohydrate 33g
  • Sugar 13g
  • Sodium 1294mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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