Prawn Curry
Lunch • India
How to Make Prawn Curry (Traditional & Healthy Version)
Prawn Curry, known as 'Chemmeen Curry' in Kerala and 'Royyala Iguru' in Andhra Pradesh, is a beloved South Indian seafood dish celebrated for its vibrant flavors and aromatic spices. Traditionally served during lunch, especially in coastal regions, this curry features succulent prawns simmered in a coconut-based gravy infused with curry leaves, mustard seeds, and regional masalas. The balance of tangy tamarind, earthy turmeric, and fiery red chilli creates a dish that's both comforting and exciting—a true testament to India's rich culinary heritage. Indian Prawn Curry is not only cherished for its taste but also for its cultural significance. It often graces festive tables during Onam in Kerala, and is a popular Sunday lunch in Tamil Nadu homes. The use of local ingredients such as coconut oil and freshly ground masala ensures authenticity and nutrients. Its versatility allows it to be paired with 'steamed rice' or 'idiyappam', making it a staple in South Indian households. If you're seeking a healthy, protein-rich lunch option that brings the flavors of India's coast to your plate, this Prawn Curry is a perfect choice.
Ingredients(for 1 bowl (approx. 200g curry with 100g prawn))
- 200g Prawns (fresh, cleaned and deveined) (Chemmeen (Kerala))
- 2 tbsp Coconut oil (Nariyal tel)
- 1 medium Onion (finely chopped) (Pyaz)
- 1 medium Tomato (finely chopped) (Tamatar)
- 4 Garlic cloves (Lahsun)
- 1 inch Ginger (Adrak)
- 10-12 Curry leaves (Kadi patta)
- 1/2 tsp Mustard seeds (Rai)
- 1/2 tsp Turmeric powder (Haldi)
- 1 tsp Red chilli powder (Lal mirch)
- 1 tbsp Tamarind pulp (Imli)
- 1 cup Coconut milk (thin) (Nariyal ka doodh)
- to taste Salt (Namak)
- 1/4 tsp Black pepper powder (Kali mirch) - optional
Instructions
- 1
Heat coconut oil in a kadhai (wok) on medium flame. Add mustard seeds and let them splutter. Add curry leaves and sauté for 30 seconds.
5 minutes
Use fresh curry leaves for authentic aroma.
- 2
Add chopped onions, ginger, and garlic. Sauté until onions turn golden brown and raw smell disappears.
5 minutes
Cook on medium flame to avoid burning.
- 3
Add chopped tomatoes, turmeric, red chilli powder, and salt. Cook until tomatoes are soft and oil separates.
5 minutes
Mash tomatoes well for a smooth gravy.
- 4
Add prawns and toss well to coat with masala. Cook for 2-3 minutes until prawns turn pink and are half done.
3 minutes
Do not overcook prawns to keep them tender.
Why This Dish is Healthy
This Prawn Curry uses coconut oil instead of refined oils, and relies on fresh, local ingredients with minimal processing. The use of prawns ensures high protein and low saturated fat, making it suitable for weight management. Coconut milk adds healthy fats without cholesterol, supporting heart health. Plus, the abundance of spices boosts metabolism and adds flavor without extra calories.
Prawn Curry is a protein-rich dish, providing essential amino acids for muscle repair. Prawns are low in fat and calories compared to other meats, making them a great lean protein source. Coconut milk supplies healthy fats and minerals such as manganese, while curry leaves and spices add antioxidants and anti-inflammatory properties. Garlic and ginger support immunity and digestion. This curry is gluten-free, and can be adapted for dairy-free diets.
Pro Tips
- 💡Tip 1: Use freshly cleaned prawns for best flavor and texture.
- 💡Tip 2: Adjust coconut milk thickness to match your preferred consistency.
- 💡Tip 3: Add curry leaves at the beginning and end for layered aroma.
Storage & Serving
Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove; avoid microwaving to preserve prawn texture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
