Prawn curry is a flavourful and comforting dish made with prawns (shrimp), spices, and a rich, aromatic gravy. Popular in many coastal and South Asian cuisines, including Nepali, it combines tender prawns with ingredients like onion, garlic, tomato, and traditional spices such as turmeric and coriander. In Nepali-style prawn curry, the taste is mild yet deeply spiced, often enjoyed with steamed rice or roti.
Ingredients:
- Prawns 250 grams (cleaned)
- Onion 2 medium (finely chopped)
- Tomato 2 medium (chopped)
- Ginger 1 inch piece (crushed or paste)
- Green chilli 2 (sliced)
- Turmeric powder ½ teaspoon
- Coriander powder 1 teaspoon
- Salt to taste
- Oil 3 tablespoons
- Water 1 cup (adjust as needed)
- Fresh coriander leaves for garnish
Instructions
- Marinate the Prawns: Clean the prawns. Mix them with a little salt and turmeric. Set aside for 10 minutes.
- Heat Oil: In a pan, heat the oil on medium flame.
- Cook Onions: Add onions (chopped) and fry until they turn golden brown.
- Add Ginger, Garlic, and Chilli: Put in the crushed ginger, garlic, and green chili. Cook for 2–3 minutes.
- Add Tomatoes: Add chopped tomatoes and cook until they become soft and mushy.
- Add Spices: Add turmeric, coriander powder, and salt. Mix well.
- Add Prawns: Now add the marinated prawns. Cook for 5–7 minutes, stirring occasionally.
- Add Water: Add 1 cup of water (more if you want more curry). Let it simmer for a few more minutes until prawns are cooked through.
Pro Tip:
For extra flavour, lightly fry the marinated prawns for 2–3 minutes before adding them to the curry. This helps lock in the juices and gives a richer taste to your dish.
Short on Time But Craving Prawn Curry?
Come visit Gurkhas Restaurant and enjoy our delicious Nepali-style prawn curry — freshly made and full of flavour!
