Madhur Jaffrey's Prawn Shrimp Curry

Dive into the tantalizing flavors of **Madhur Jaffrey's Prawn Shrimp Curry**, a vibrant and aromatic dish that celebrates the bold spices of Indian cuisine. Succulent shrimp are marinated in turmeric and salt, then simmered in a rich sauce of sautéed onions, fragrant ginger, garlic, and warming spices like cumin, coriander, and garam masala. Creamy coconut milk and tender tomatoes perfectly balance the heat of cayenne pepper, creating a luscious, flavorful curry that’s ready in just 45 minutes. Finished with fresh cilantro and optional green chili for an added kick, this one-pot dish is perfect served over fluffy basmati rice or paired with soft, pillowy naan. Whether it’s a quick weeknight dinner or a special occasion meal, this prawn curry is a beautiful blend of simplicity and indulgence—an absolute must-try for curry lovers.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams raw shrimp (peeled and deveined)
• 0.5 teaspoons turmeric powder
• 1.5 teaspoons salt
• 2 tablespoons vegetable oil
• 1 large onion (finely chopped)
• 1 tablespoon ginger (finely grated)
• 3 garlic cloves (minced)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoons cayenne pepper
• 400 grams diced tomatoes (canned or fresh)
• 200 milliliters coconut milk
• 125 milliliters water
• 0.5 teaspoons garam masala
• 2 tablespoons fresh cilantro (chopped)
• 1 fresh green chili (sliced, optional)

Directions

Step 1

Place the shrimp in a bowl and sprinkle them with turmeric powder and 0.5 teaspoons of salt. Mix well and set aside for 10 minutes.

Step 2

Heat the vegetable oil in a large pan over medium heat.

Step 3

Add the finely chopped onion and sauté until golden brown, about 8-10 minutes.

Step 4

Add the grated ginger and minced garlic. Stir for 1-2 minutes until fragrant.

Step 5

Stir in the ground cumin, ground coriander, and cayenne pepper. Cook for another 1 minute, stirring constantly to prevent burning.

Step 6

Add the diced tomatoes and stir well. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.

Step 7

Pour in the coconut milk and water. Stir to combine, and bring the mixture to a gentle simmer.

Step 8

Add the marinated shrimp to the pan. Cook for 5-7 minutes, stirring occasionally, until the shrimp are fully cooked and opaque.

Step 9

Sprinkle the garam masala over the curry and stir gently to incorporate.

Step 10

Taste and adjust salt if needed, then turn off the heat.

Step 11

Garnish with fresh cilantro and sliced green chili (optional) before serving.

Step 12

Serve hot with steamed basmati rice or warm naan bread.

Nutrition Facts

Serving size	(1452.4g)

Amount per serving	% Daily Value*
Calories	983.5

Total Fat 30.7g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 16.8g
Cholesterol 945mg	0%
Sodium 4181.6mg	0%
Total Carbohydrate 61.2g	0%
Dietary Fiber 10.1g	0%
Total Sugars 34.4g
Protein 127.6g	0%

Vitamin D 0IU	0%
Calcium 519.7mg	0%
Iron 7.1mg	0%
Potassium 2746.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.8%

Protein: 49.5%

Carbs: 23.7%