Healthy Prawn Curry Recipe
Homemade by my Hubbie!

Homemade prawn curry recipe, one of my husbands' speciality curries. He always cooks healthy curries. A lot simpler than you might think. Its so easy and more affordable to make your own indian curry at home. Just follow his step by step recipe to prepare this tasty curry.

Ingredient Tips


This curry recipe is made using raw tiger prawns. If you are using precooked frozen prawns, let them thaw naturally. Rinse and pat dry with kitchen towel before adding them. The cooking time is shorter when using precooked shellfish.

About Buying Fish and Shellfish

When buying raw fish or shellfish from a fishmonger or supermarket counter, ALWAYS ask if the fish has been previously frozen. NEVER refreeze previously frozen RAW fish. You could end up with food posioning.

The same goes for refreezing cooked fish and shellfish after defrosting. Just Don't even think about it!

If you thawed cooked fish, then decided to put it back in the freezer - DON'T It can make you and your family very ill.

Prawn Curry Ingredients


  • Raw tiger prawns shelled and deveined
  • 2 onions finely chopped
  • 2-4 garlic cloves crushed
  • 400g tin chopped Italian tomatoes
  • 1 inch fresh ginger grated or 2 tsp pureed ginger
  • 1 tbsp cumin
  • 1 ½ tbsp coriander
  • 1/2 tbsp turmeric
  • 1/2 tsp chilli powder
  • 1/2 tsp cinnamon
  • handful of fresh coriander washed, dried and finely chopped
  • 3 tbsp vegetable oil
  • 1 pint of vegetable stock

Preparing your Prawn Curry

Heat the oil in a large pot.

Add the onions, ginger and garlic, stir to coat with the oil

Cover and cook on a low heat until the onions begin to soften, stirring occasionally.

Do not burn onion mix, as this will make your curry bitter.

Add the spices, stir to coat the onions ginger and garlic.

Stir constantly as the mix will become dry, if it starts to stick add a little stock.

Cover and cook for a few minutes to give the spices time to penetrate.

Add the tomatoes and stir.

Cover and simmer for a few minutes.

Add the stock, stir and cover.

Cook for 15 minutes to let the flavours mix., stir regularly.

Take care that the curry sauce does not stick to the pan. Add a little more stock or water to stop this happening.

Remove the lid and continue to simmer until the sauce reduces and becomes fairly thick.

Add the prawns, stir to mix them through the curry sauce.

Cover and simmer until the prawns are pink and firm.

When ready sprinkle the curry with chopped and washed coriander leafs.

Serve with steamed or boiled basmati rice and wholemeal chapati.
A little chopped cucumber mixed together with greek yogurt and half a teaspoon of mint sauce is a really taste dip.

Can you freeze leftover prawn curry?

If you have leftovers from making this prawn curry recipe and don't intend to have it the next day read the rule of thumb below.

If you used frozen cooked prawns DON'T freeze the leftovers.

IF you used raw prawns for this prawn curry recipe. Yes you can freeze it.

Freezing containers and bags.

We use either clear plastic containers, the type used for takeaway meals. We wash and reuse them for freezing many leftovers.

No need to buy plastic containers. Recyle instead. Another advantage... Your freezer will look more organised using containers!

Resealable freezer bags are handy, but can be expensive, as you can only use them once because of bacteria build up.

I hope you really enjoying making and eating this prawn curry recipe. My husband will be so pleased!

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