Easiest Prawn Curry

I am not kidding when I say this is the easiest prawn curry ever. This is a dish you can rustle up last minute when you don’t feel like cooking anything elaborate or are not prepared with a meal plan. There is no chopping or frying of onions, nor roasting or grinding of masalas. Made with frozen prawns and coconut milk powder, this one-pot meal packs a ton of flavor for such minimal ingredients and effort. The curry gets its vibrant hue from the use of Kashmiri chilli powder and despite its fiery appearance, it is mildly hot. It is delicious served with a side of steamed rice, pav buns or some crusty bread (the thin gravy is perfect for dipping). This recipe was shared by my aunt and I made a few changes based upon my taste. It is going to be my no-brainer dinner for days I am taxed with chores. I hope you try it and enjoy it as much as we did.

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Recipe

EasIEst Prawn Curry

(Serves 3)

Ingredients

18-20 medium sized tail-on shrimp/prawns (fresh/frozen), shelled and deveined
1/4 tsp turmeric powder
1 level tsp Kashmiri red chilli powder (adjust the quantity depending upon how hot you like your curry)
Salt to taste 
1 tbsp olive/coconut oil 
3 tbsp coconut powder dissolved in 1 1/2 cups hot water (or use 1 1/2 cups of thin coconut milk)
1 heaped tbsp finely chopped cilantro 
8-10 fresh curry leaves (optional)
1/4 tsp garlic powder (optional) 
3-4 tsp freshly squeezed lemon juice 

Method

Wash, drain and pat the shrimp dry.

In a mixing bowl, combine the prawn, turmeric powder, red chilli powder and salt. Rub the spices into the shrimp, then cover and marinate for about 20 minutes. 

In a heavy-based pan, heat the oil over a medium flame. Add the marinated prawns (along with any spices remaining in the bowl) and sauté for a few minutes until the shrimp curl up and turn opaque. 

Lower the flame and stir in the coconut milk. Once it reaches a simmer, stir in the cilantro, curry leaves and garlic powder.

Cover the pan and allow the prawns to cook in the coconut milk for 7-8 minutes until the raw smell of the turmeric disappears.

Turn off the heat and stir in the lemon juice. Taste and adjust the salt and lemon juice if needed and serve hot with steamed rice or pav.