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30-Minute Mild Indian Prawn Curry Recipe

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Look, we’ve all been there. You want the deep, soulful hum of an Indian curry, but you also value the integrity of your taste buds and would prefer not to breathe fire like a disgruntled dragon. Enter: the Mild Prawn Curry. It’s the culinary equivalent of a silk robe - smooth, luxurious, and makes you feel significantly more sophisticated than you actually are while eating over a kitchen sink. This isn't a spice-heavy battle; it's a creamy, coconut-infused vacation for your mouth.

What makes this dish a total superstar? It’s the king prawns. They’re essentially the "royalty" of the seafood world, and here they get to swim in a velvety pool of coconut milk and hand-peeled tomatoes. Yes, we are peeling the tomatoes. It sounds extra, I know, but trust me—it’s the difference between a "good" curry and a "why-is-this-so-smooth-and-perfect" curry. Plus, the shredded mint at the end adds a zingy plot twist that will have your guests asking for your secret.

The Secret Sauce (Literally)

Before we dive into the prawns, let's talk aromatics. We’re using garlic, ginger, and just a hint of chili (deseeded, because we’re being civil today). This creates a base layer of flavor that is warm rather than hot. When you add that pinch of turmeric, the whole dish turns into a golden masterpiece that looks as good as it tastes.

The cooking process is surprisingly fast—prawns are the sprinters of the protein world. Overcook them, and they turn into rubber erasers. Get them just right (3-5 minutes!), and they are tender, juicy, and sweet.

🍤 Mild Indian Prawn Curry: Coastal Comfort

A creamy, aromatic, and gorgeously mild seafood delight featuring succulent prawns in a velvety coconut and tomato base.

  • Prep: 15 minutes
  • Cook: 20 minutes
  • Servings: 4

Ingredients

  • 50 g unsalted butter
  • 1 onion, finely chopped
  • 2 ripe tomatoes (blanched and peeled)
  • 2 large garlic cloves, finely chopped
  • 1/2 tsp grated fresh ginger
  • 2 small red chillies, deseeded and finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 pinch ground turmeric
  • 2 tbsps tomato paste
  • 400 ml coconut milk
  • 16 king prawns, peeled and deveined (tails on)
  • 2 tbsps shredded mint

Instructions

  1. Sauté Onions: Melt the butter in a saucepan. Add the onion and cook for 8-10 minutes until softened and sweet.
  2. Prep Tomatoes: Score a cross in the base of the tomatoes. Blanch in boiling water for 30s, plunge into cold water, then peel. Roughly chop, keeping the juices.
  3. Add Aromatics: Stir in the garlic, ginger, and chili. Cook for 2 minutes, then add the coriander, cumin, garam masala, and turmeric for 1 minute of toasted bliss.
  4. Build the Base: Add the chopped tomatoes (with juices), tomato paste, and coconut milk. Simmer gently for 10 minutes.
  5. Cook Prawns: Toss in the prawns. Simmer for 3-5 minutes until they turn pink and opaque. Season with salt and stir in that fresh mint.
  6. Serve: Plate up alongside steaming bowls of boiled basmati rice.

Pro Tips:

The Carryover Rule: Don't overcook your prawns! Take the pan off the heat the second they turn opaque; the residual heat in the sauce will finish them off perfectly without turning them into rubber.

Acid Balance: If the curry feels a little too heavy or "flat," add a tiny squeeze of fresh lemon juice right before serving. It cuts through the coconut richness and makes the spices pop.

Second Life: Got leftovers? This curry base makes an incredible breakfast the next day if you poach a couple of eggs directly in the sauce. Trust me on this one.

I hope you enjoyed this recipe! Please share it with your fellow food lovers.


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