Indian curries were one of the great comforts of my childhood; they were and continue to be among the cultural tapestry that makes up the magical streets of London. Fragrant kitchens, spice shops tucked into busy streets, and that unmistakable warmth that only a good curry brings. This prawn curry captures all of those memories: jumbo butterflied tiger prawns simmered in a rich, tangy tomato sauce with fresh ginger, turmeric, onion, and a beautifully tempered blend of whole spices.

It’s as nourishing as it is nostalgic. The fresh aromatics - ginger, garlic, turmeric, and chili are full of natural anti-inflammatory benefits, while the coconut cream gives it a silky finish without feeling heavy. As the colder days roll in, dishes like this become exactly what we crave; warming, vibrant, and deeply satisfying.

Butterflying the shrimp creates those perfect saucy crevices and ensures even cooking.

PRAWNS VS SHRIMP

The difference is mostly linguistic and cultural:

UK & Commonwealth countries (UK, Australia, India):
“Prawn” is the traditional term, used for everything from tiny cold-water varieties to giant tiger prawns. It’s the word you’ll see on menus, in supermarkets, and in classic dishes like prawn curry or prawn cocktail.
United States:
“Shrimp” became the dominant word over time, and is used for all sizes - from small pink shrimp to jumbo Gulf shrimp. You’ll rarely see the word “prawn” unless it’s referring to the very large ones.

Historically, each region adopted the term that became most common in local fishing industries and cookbooks. Over time, that became part of the food culture, even though the species themselves overlap.

In this recipe, you can use either prawns or shrimp; the larger the better. Go for the jumbo variety if you can find it.

Organic Ingredients, serves 6

2 Lbs Butterflied Jumbo Prawns/Shrimp
1 jar Crushed Tomato
5 Whole, dried Bayleaves
1 Cup Coconut Cream
1 Cup Cilantro, leaves only, chopped small
1 Tbsp. Celtic or Himalayan Salt
1/4 tsp Lime Zest + Juice from the Lime
2 Tbsps. Ghee or 1 Tbsp. Olive Oil + 1 Tbsp.Butter for cooking

Curry Paste:

1 Onion, peeled & quartered
4 Cloves Garlic, peeled
1 Thumbs worth Ginger, peeled
1/2 Thumbs worth Turmeric, peeled
1 Red Chili, de-seeded, stem removed - halved

Spice Mix:

1 Tsp. Ground Garam Masala
1 Tsp. Whole Cumin seeds
1/2 Tsp. Whole Coriander Seeds
1/2 Tsp. Whole Black peppercorns
6 Whole Cardamom Pods (Lightly crack the pods with the side of a knife so the flavor releases, but keep them whole so you can remove them before serving)
1 Tsp. Celtic or Himalayan Salt

Method:

Carefully toast your whole spices in a dry pan over medium-high heat for 1–2 minutes, just until they release their aroma. Remove from the heat and grind to a coarse powder using a heavy pestle and mortar.

Season the prawns with 1 teaspoon of the spice mix and 1 tablespoon of olive oil. Once seasoned, butterfly the shrimp if not already done. Cover and set aside at room temperature while you prepare the remaining ingredients.

Make your aromatic curry paste by blitzing the onion, garlic, ginger, turmeric, and red chili in a food processor. This fresh paste forms the anti-inflammatory, flavor-packed backbone of the dish.

Heat 2 tablespoons of ghee or olive oil in a wide pan. Add the remaining spice mix and temper it for about 2 minutes over medium-high heat. This step deepens the flavor, blooming the essential oils in the spices so they transform from sharp and raw to warm, rounded, and intensely aromatic.

Add the curry paste to the tempered spices, reduce the heat to medium, and cook for about 10 minutes, stirring frequently until the paste darkens slightly and loses its raw edge.

Stir in the crushed tomatoes, bay leaves, and lime zest. Once the mixture comes to a gentle bubble, reduce to a low simmer, cover, and cook for 20 minutes to let the flavors meld. Uncover, stir in the coconut cream, and let it cook for another minute or two.

Increase the heat to medium-high and add the butterflied shrimp. Cook for 3–5 minutes, or just until the prawns turn opaque and are cooked through - be careful not to overcook them.

Remove from the heat and stir in the cilantro and lime juice. Adjust seasoning with salt and pepper to taste.

Before serving, fish out the bay leaves and whole cardamom pods. Serve with Saffron Basmati Rice and soft Naan if you have it.

Carefully toast your whole spices in a dry pan over medium-high heat for 1 - 2 minutes, just until they release their aroma. Remove from the heat and grind to a coarse powder using a heavy pestle and mortar.

Season the prawns with 1 teaspoon of the spice mix and 1 tablespoon of olive oil. Once seasoned, butterfly the shrimp if not already done. Cover and set aside at room temperature while you prepare the remaining ingredients.

Make your aromatic curry paste by blitzing the onion, garlic, ginger, turmeric, and red chili in a food processor. This fresh paste forms the anti-inflammatory, flavor-packed backbone of the dish. Remember to remove the seeds from your Chili.

Temper your Ground Spices in a couple tablespoons of Ghee or Olive Oil for 2 minutes on medium high heat. This step adds depth and complexity to the Curry and is the foundation of Indian cooking. As the Spices temper, their essential oils bloom, turning sharp notes into beautifully rounded flavors. Add the Curry Paste and continue to cook, lowering your heat to medium for about 10 minutes stirring as you go.

Stir in the crushed tomatoes, bay leaves, and lime zest. Once the mixture comes to a gentle bubble, reduce to a low simmer, cover, and cook for 20 minutes to let the flavors meld. Uncover, stir in the coconut cream, and let it cook for another minute or two.

Increase the heat to medium-high and add the butterflied shrimp. Cook for 3–5 minutes, or just until the prawns turn opaque and are cooked through - be careful not to overcook them. Remove from the heat and stir in the cilantro and lime juice. Adjust seasoning with salt and pepper to taste.

PRAWN CURRY

Roasted Japanese Pumpkin (Kabocha) with Lentils AND LABNEH