Shrimp Curry Recipe | Best Prawn Curry

spicy Indian shrimp curry, best prawn curry recipe, sungta hinga udda in clay pot, curried shrimp

5 from 18 votes

Shrimp Curry Recipe | Best Prawn Curry

Shrimp Curry or Prawn Curry is a simple and easy-to-make spicy Indian red curry recipe ready in less than 30 minutes that you must try if you are a seafood lover. Prawns curry tastes best when served with steamed rice or Mangalorean kori rotti.

Prep Time10

Cook Time12

Course: Dinner, Lunch

Cuisine: Coastal Karnataka, Goa, kundapur, Mangalore, South Indian, Udupi

Servings:

Calories: 122kcal

Author: Kushi

Equipment

1 Pot

Ingredients

20 Shrimp or Prawns
¾ to 1 cup Fresh coconut, grated
5 to 8 Dry red chilies (adjust to taste)
½ teaspoon Asafoetida or Hing
6 to 8 Cashews (optional, check tips for its use)
1 tablespoon Coconut oil
Salt, to taste

Instructions

Peel and devein the Shrimp

Peel and devein the shrimp and wash them. If using frozen shrimp, follow the instructions given on your package.
20 Shrimp or Prawns

Making the coconut masala paste

Grind the coconut, dried red chilies, and cashews with water to form a thick, smooth paste. Only add a little water at a time.
¾ to 1 cup Fresh coconut, grated, 5 to 8 Dry red chilies (adjust to taste) , 6 to 8 Cashews (optional, check tips for its use)

Making of the curry shrimp

Transfer this ground paste to a pan, add salt and adjust the water for desired consistency and bring it to a nice boil.
Salt, to taste
Now add the shrimp and cook it for 3 to 5 minutes, depending on the size of the shrimp. Shrimps cook faster. Do not overcook the shrimp. When the shrimp is cooked, it will turn orange in color and opaque in the center.
Finally, add the asafoetida / hing powder or hing water and drizzle coconut oil. Switch off the flame. Cover the pan for 2 minutes.
½ teaspoon Asafoetida or Hing , 1 tablespoon Coconut oil
Serve hot and enjoy with steamed rice or kori rotti.

Notes

Traditionally fresh grated coconut is used. But if you do not have access to fresh ones, use frozen or dry-grated coconut. The gravy tastes best when fresh coconut is used.
Vary the amount of dry red chilies as per your taste. If you want to make the dish spicier or if the dried chilies used were not spicy enough, then add red chile powder. I generally mix Kashmiri chilies and Guntur chilies which give both color and spiciness to the dish.
If the gravy is too thick, add water. I love the gravy to have medium-thick consistency when served with rice or rotti.
If you like a little sourness in the dish, add a small ball of tamarind while grinding.
Adding cashew is my mom's way of making hinga udda. This makes your curry creamy and rich and gives a little sweetness, making your sauce tastier.

Nutrition