Butter King Prawn Curry (Indian Takeaway Style)

Comforting and rich, this Indian takeaway style butter king prawn curry recipe is indulgently satisfying.

---

Butter king prawn curry is perhaps one of the best examples of just how rich, delicious and comforting a good Indian restaurant style curry can be. Full of flavour, deliciously creamy and oh so moreish. This recipe uses Indian restaurant style curry broth, as well as a combination of cream and, perhaps surprisingly, condensed tomato soup. The resulting curry sauce is smooth, rich and full of flavour, and pairs perfectly with king prawns – perhaps even more so than the more famous butter chicken.

Ingredients For Indian Takeaway Style Butter King Prawn Curry

This easy butter king prawn curry recipe takes just a few minutes to put together using Indian restaurant style curry broth. This preprepared broth is a spice and onion filled blend that you can use in a wide range of dishes. As in many restaurant kitchens, it serves as a building block to curry sauces and makes it easy to cook dishes in just a few minutes. In this case, the broth is cooked out with other ingredients including garlic ginger paste, condensed cream of tomato soup, cream and ghee to make a deliciously mild curry sauce. With delicious sizzling king prawns added, you can serve up your favourite Glasgow Indian takeaway style butter king prawn curry in just a few minutes!

• Curry Broth
• Garlic Ginger Paste
• Tomato Puree
• Red Chilli Powder
• Dried Fenugreek Leaves (Methi)
• Sea Salt
• Fresh Coriander Leaves
• Cooked King Prawns
• Condensed Cream of Tomato Soup
• Beetroot Powder
• Ground Almonds
• Caster Sugar
• Water
• Single Cream
• Ghee
• Salted Butter
• Garam Masala

How To Make Indian Takeaway Style Butter King Prawn Curry

Making this butter king prawn curry is so easy! And, with curry broth in the fridge or freezer, it takes just a few minutes too. First, green chillies are pounded to a paste with salt. Next, a small amount of the curry broth is added to a frying pan or curry pan with garlic ginger paste, tomato puree, chilli powder and other flavourful ingredients. More curry broth is added, along with cooked king prawns, condensed cream of tomato soup, cream and ghee and the sauce is simmered until rich and delicious. Finally, the butter sauce is finished with salted butter and garam masala and it’s ready to serve.

Step 1: Begin Curry

Heat 80 milliliters curry broth in a frying pan or curry pan over a medium heat. Once the sauce begins to sizzle, add 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves (methi), pinch sea salt and 1 small handful fresh coriander leaves, finely chopped. Once the sauce begins to sizzle, add another 80 millilitres curry broth. Mix well and simmer for 2 minutes.

Step 2: Simmer Curry

Add 9 cooked king prawns, 100 millilitres condensed cream of tomato soup, the remaining 80 millilitres curry broth, 1/4 teaspoon beetroot powder, 1 1/2 teaspoons ground almonds, 1/2 teaspoon caster sugar, 75 millilitres water, 1 tablespoon single cream and 1 teaspoon ghee. Mix well and simmer for 3-4 minutes or until the butter king prawn curry sauce is medium thick and bubbling hot.

Step 3: Serve

Transfer butter king prawn curry to a serving bowl and finish with 1 teaspoon salted butter, pinch garam masala and a touch more fresh coriander. Serve with your favourite Indian rice and breads.

Recipe Tips For Indian Takeaway Style Butter King Prawn Curry

Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer instead of cooked king prawns.
Cooking The Curry Sauce: Each time the curry broth is added, let it simmer well and caramelise in the pan. You’ll see the sauce change colour slightly as it cooks. You can do this with even better results using a curry pan.
More Curry Sauce: If the butter king prawn curry sauce becomes thick too quickly (or if you like more curry sauce to mop up with plain chapatis), you can add a few tablespoons of water while the sauce is simmering.

I hope you’ll try this Indian takeaway style butter king prawn curry recipe. If you do, let me know in the comments how it went!

---

Indian Takeaway Style Butter King Prawn Curry Recipe FAQ

What is curry broth?
Restaurant and takeaway kitchens often use a prepared curry broth. It’s a rich onion and spice filled gravy that can be turned into bhuna, dansak, South Indian garlic chilli and most every other curry you can think of. You can use this recipe.

Can I use tandoori king prawns to make butter tandoori king prawn curry instead?
You can definitely use cooked tandoori king prawns in this recipe to make a takeaway style butter tandoori king prawn curry instead. It’s a great variation that will add a touch of char and smoke flavour to the finished curry sauce.

What can I serve with butter king prawn curry?
This mild and creamy curry is delicious with basmati rice and plain chapati.

---

Do you like this Indian takeaway style butter king prawn curry recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make Scottish Indian restaurant style chicken pakora, pink pakora sauce, puri, South Indian garlic chilli curry, pilau rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

You might like this…