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Prawn curry is a popular dish in many coastal regions around the world. In Indian cuisine, prawn curry takes on various forms depending on regional influences, but it typically features prawns simmered in a spiced gravy. The base of the curry often includes a combination of onions, tomatoes, and coconut milk, which gives it a creamy texture and a hint of sweetness that complements the natural sweetness of the prawns. The dish is then seasoned with a blend of spices such as turmeric, cumin, coriander, and garam masala, which add depth and complexity to the flavour profile.
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In regions like Goa and Kerala, prawn curry is made with local ingredients such as kokum and tamarind, adding a tangy note that balances the richness of the coconut. In Bengal, prawn curry is often made with mustard oil and a mustard seed paste, giving it a pungent, sharp flavour. Regardless of the regional variations, prawn curry is typically served with steamed rice, which absorbs the flavourful gravy, making it a comforting and satisfying meal. It’s a dish that showcases the versatility of prawns and the diverse culinary traditions that celebrate this delicious seafood.
Goan Prawn Curry
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Goa’s cuisine is known for its vibrant flavours, and the Goan prawn curry is no exception. This dish features succulent prawns cooked in a rich, tangy coconut-based gravy that is flavoured with tamarind, kokum, and a blend of spices like coriander, cumin, and turmeric. The addition of freshly grated coconut and coconut milk gives the curry a creamy texture, while the use of kokum gives it a unique sourness that balances the heat from the chillies. Typically served with steamed rice, this curry captures the essence of coastal Goa, where fresh seafood is a staple in everyday meals.
Kerala Chemmeen Curry
Kerala’s Chemmeen Curry is a spicy and aromatic prawn dish that reflects the state’s love for coconut and spices. The curry is made with prawns simmered in a gravy of coconut milk, green chillies, and a mix of spices such as turmeric, coriander, and fenugreek. The star ingredient, however, is the freshly ground coconut paste that gives the curry its signature thick and creamy consistency. The use of curry leaves and mustard seeds in the tempering adds an extra layer of flavour. This curry is often enjoyed with steamed rice or appams.
Bengali Chingri Malai Curry
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A signature dish in Bengal, Chingri Malai Curry is a delicate and flavourful prawn curry cooked in a coconut milk base. What sets this curry apart is its subtlety—unlike other Indian curries, it relies on fewer spices, allowing the sweetness of the prawns and the creaminess of the coconut milk to shine through. The curry is flavoured with whole spices like cinnamon, cardamom, and bay leaves, along with a hint of mustard and a touch of sugar to balance the flavours. It is typically served with hot, fluffy basmati rice.
Mangalorean Prawn Gassi
Mangalorean Prawn Gassi is a robust and flavourful curry from Karnataka’s coastal region. This curry features prawns cooked in a spicy, tangy, and coconut-rich gravy, typical of Mangalorean cuisine. The key to this dish is the unique spice blend, which includes red chilies, coriander seeds, cumin, and methi seeds, all roasted and ground to perfection. The addition of tamarind gives the curry its signature tanginess, while the coconut milk tempers the heat, creating a harmonious balance of flavours. Prawn Gassi is best enjoyed with neer dosa, a thin, rice-based pancake that complements the curry’s rich flavours.
Kolambi Cha Kalwan (Maharashtrian Prawn Curry)
Kolambi Cha Kalwan is a traditional prawn curry from Maharashtra that is both spicy and tangy. The curry is made with prawns cooked in a thick gravy made from onions, tomatoes, and a special blend of Maharashtrian spices. What makes this curry unique is the use of goda masala, a traditional spice mix that adds depth and complexity to the dish. The curry is finished with a squeeze of fresh lime juice and garnished with coriander leaves, giving it a burst of freshness. Kolambi Cha Kalwan is eaten with steamed rice or bhakri.
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Andhra Royyala Iguru
Royyala Iguru is a spicy and fiery dish from Andhra Pradesh, a state known for its bold and intense flavours. The stir-fried prawns are cooked in a thick, spicy masala made from onions, tomatoes, and a generous amount of red chillies and garam masala. The curry is finished with fresh coriander leaves and a squeeze of lemon juice, which adds a refreshing contrast to the heat. Royyala Iguru is eaten with steamed rice or chapati.
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East Indian Prawn Curry
This is a specialty of the East Indian community in Mumbai that reflects the community’s rich culinary heritage. This curry is known for its vibrant yellow colour, which comes from the generous use of turmeric. The prawns are cooked in a thick, tangy coconut-based gravy infused with the warmth of East Indian bottle masala, a unique spice blend that includes red chillies, cumin, coriander, and other spices. The addition of tamarind or kokum gives it a pleasant sourness, balancing the richness of the coconut.
