A hot Indian restaurant classic, made at home with this takeaway style king prawn madras curry recipe. Made with fresh chillies and chilli powder, it’s a curry with a kick!
For those who enjoy curry with a spicy kick, this classic Indian takeaway style king prawn madras is sure to please. This recipe uses Indian restaurant style curry broth, as well as a combination of fresh green chillies and hot red chilli powder for heat. The resulting curry sauce is definitely on the spicier side, and packed full of flavour.
Ingredients For Indian Takeaway Style King Prawn Madras Curry
This quick king prawn madras curry recipe takes just a few minutes to put together using Indian restaurant style curry broth. This precooked broth is a spice and onion filled blend that you can use in a wide range of dishes. As in many takeaway kitchens, it serves as a building block to curry sauces and makes it possible to cook dishes in just a few minutes. In this case, the broth is cooked out with other ingredients including garlic ginger paste, fresh green chilli and red chilli powder to make a hot and spicy curry sauce. With sizzling king prawns added, you can serve up your favourite Indian takeaway style madras in just a few minutes!
- Fresh Green Chillies
- Sea Salt
- Vegetable Oil
- Curry Broth
- Garlic Ginger Paste
- Tomato Puree
- Hot Red Chilli Powder
- Dried Fenugreek Leaves (Methi)
- Fresh Coriander Leaves
- King Prawns
- Fresh Lemon Juice or Lemon Dressing
How To Make Indian Takeaway Style King Prawn Madras Curry
Making this king prawn madras curry is so quick and 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, hot chilli powder and other flavourful ingredients. More curry broth is added, along with cooked king prawns, and the sauce is simmered until thick and delicious. Finally, king prawn madras curry is finished with fresh lemon juice or lemon dressing and it’s ready to serve.
Step 1: Make Chilli Paste
In a pestle and mortar, add 2 fresh green chillies, thinly sliced and Pinch sea salt. Pound to a paste (be careful and look the other way to avoid any chilli cplashback!). Add 2 teaspoons vegetable oil, mix and set aside.
Step 2: Make King Prawn Madras
Heat 80 millilitres 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 hot red chilli powder, 1 teaspoon dried fenugreek leaves (methi), 1 small handful fresh coriander leaves, finely chopped and another 80 millilitres curry broth. Add 9 cooked king prawns and the prepared green chilli paste, mix well and simmer for 2 minutes.
Step 3: Simmer King Prawn Madras
Add the remaining 80 millilitres curry broth and simmer for another 2 minutes. Add 1 teaspoon fresh lemon juice or lemon dressing and mix well once more. Transfer the king prawn madras curry to a serving bowl and finish with a little more fresh coriander and 1 fresh lemon slice . Serve with your favourite Indian rice and breads.
Recipe Tips For Indian Takeaway Style King Prawn Madras Curry
Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer instead of cooked chicken.
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 madras curry sauce becomes thick too quickly (or if you like more madras 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 king prawn madras curry recipe. If you do, let me know in the comments how it went!
King Prawn Madras Curry (Indian Takeaway Style)
Equipment
- 1 Frying Pan or Curry Pan
Ingredients
- 2 fresh green chillies, thinly sliced
- Pinch sea salt
- 2 teaspoons vegetable oil
- 80 millilitres curry broth (for the first stage)
- 1 teaspoon garlic ginger paste
- 1 teaspoon tomato puree
- 1/4 teaspoon hot red chilli powder
- 1 teaspoon dried fenugreek leaves (methi)
- 1 small handful fresh coriander leaves, finely chopped
- 80 millilitres curry broth (for the second stage)
- 9 cooked king prawns
- 80 millilitres curry broth (for the third stage)
- 1 teaspoon fresh lemon juice or lemon dressing
- 1 fresh lemon slice
Instructions
- In a pestle and mortar, add 2 fresh green chillies, thinly sliced and Pinch sea salt. Pound to a paste (be careful and look the other way to avoid any chilli cplashback!). Add 2 teaspoons vegetable oil, mix and set aside.
- Heat 80 millilitres 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 hot red chilli powder, 1 teaspoon dried fenugreek leaves (methi), 1 small handful fresh coriander leaves, finely chopped and another 80 millilitres curry broth. Add 9 cooked king prawns and the prepared green chilli paste, mix well and simmer for 2 minutes.
- Add the remaining 80 millilitres curry broth and simmer for another 2 minutes. Add 1 teaspoon fresh lemon juice or lemon dressing and mix well once more. Transfer the king prawn madras curry to a serving bowl and finish with a little more fresh coriander and 1 fresh lemon slice . Serve with your favourite Indian rice and breads.
Indian Takeaway Style King Prawn Madras 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 madras, korma, 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 king prawn madras curry instead?
You can definitely use cooked tandoori king prawns in this recipe to make a takeaway style king prawn madras 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 king prawn madras curry?
This hot curry is delicious with pilau rice and plain chapati.
Do you like this Indian takeaway style king prawn madras 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 Glasgow style pakora, vindaloo, pilau rice, naan and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.
- McGovern, Kenny (Author)
- English (Publication Language)
- 256 Pages – 05/06/2021 (Publication Date) – Robinson (Publisher)
