Neha Ryan’s Prawn Curry

This is an outstanding shrimp curry I tried this past summer. It’s a really easy recipe and works well with the tiny shrimps. Thanks Neha for sharing!



Neha Ryan’s Prawn Curry

Serves 6


1 kg. small shrimp

4 shallots, chopped

4 small plum tomatoes, chopped

2 tsp. garlic and ginger paste

½ tsp. garam masala

1 tsp. turmeric (haldi)

2 ½ tsp. dhaniya powder ( coriander)

2 tsp. chili powder ( to taste)

1 small bunch cilantro, chopped


• Heat 4 tsp. oil in a wok or kadai on a medium flame.

• Add the chopped onions and fry for 15 minutes.

• Add garlic and ginger paste.

• Fry for 5 minutes.

• Add the chopped tomatoes and cook it in one half of the wok.

• Cook for 5 minutes and then mix it with the onions in the wok.

• Add salt and mix well.

• Add ½ tsp. garam masala, 1 tsp. turmeric, 2 ½ tsp. coriander powder, chili to taste and mix well.

• Add 1 -2 tsp. more of oil.

• All his mixture to continue cooking.

• In a separate wok, heat the pan.

• Add the shrimp mixed with about 1 tsp. of turmeric.

• Cook the shrimp till it releases its water – about 4-5 minutes.

• Then remove the shrimp from heat and strain out all the liquid.

• Add the cooked shrimp to the curry mixture and mix well.

• Cook to 4-5 minutes and garnish with cilantro.

• Serve immediately with rice, dosas or appams.

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