A simple and easy preparation with fresh tomatoes, juicy succulent prawns and a kick of chillies turns this dish into a lip-smacking curry. A delight for all prawns lovers! Keeping the head and tail of the prawns during cooking this particular recipe brings out additional flavours to the dish. This spicy delicious King Prawns Tomato Curry can be enjoyed with steamed rice or rotis.
Prep time : 10 mins, Cooking time : 10mins
700 gms king prawns (cleaned, de-veined, head and tail intact)
1 big sized onion chopped finely
2 big ripe red tomatoes chopped finely
3 green chillies (seeded/de-seeded) chopped/slit
3 garlic cloves chopped finely
1 inch ginger chopped finely
½ tsp cumin powder
½ tsp haldi/turmeric powder
½ tsp red chilli powder/cayenne
1 tblspn kashmiri chilli powder/paprika
few curry leaves
Salt to taste
Oil (preferably coconut oil)
In a bowl, marinate king prawns with little turmeric and salt. Keep aside and leave it in room temperature for 15mins.
Heat oil in a saucepan/claypot. Tip in curry leaves, green chillies, ginger, garlic and onions. Saute for sometime on low heat till the onion becomes soft and translucent.
Add the tomatoes, cumin powder, turmeric powder, and chilli powders with a dash of water. Add salt. Cook further till the sauce thickens and oil starts releasing at the edges. Stir occasionally.
Now, add the marinated prawns and cook covered on medium heat until the prawns changes colour and is cooked just right, turning once.
Tip in little coconut oil and curry leaves on top. Serve with steamed rice.
The cook’s notes
do not add too much water to the prawns. It releases its own moisture while cooking.
can use shallots instead of onions
can reduce the spice level of the dish
if the size of the garlic cloves is small increase the quantity
I did not have curry leaves, so I skipped it
I cooked in a mannchatti/meenchatti (earthernware) pot traditionally used in Kerala (India) to cook fish curries