Traditional King Prawn Curry (Indian Restaurant Style)

Recreate an Indian takeaway classic with this restaurant style traditional king prawn curry recipe! A mild and balanced curry.

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For those who like their curry on the milder side, this classic Indian takeaway style traditional king prawn curry is a winner. The recipe uses Indian restaurant style curry broth, with garlic ginger paste, tomato puree, dried fenugreek leaves and fresh coriander. The traditional curry sauce is full of flavour but not too hot. If you’ve ever ordered a tandoori or ‘mixed grill’ dish from your local Indian takeaway, this is the kind of sauce you might typically get bundled with it as standard.

Ingredients For Indian Restaurant Style Traditional King Prawn Curry

This easy traditional king prawn curry recipe takes just minutes to put together using takeaway style curry broth. This precooked broth is an onion and spice filled blend that you can use in a wide range of dishes. As in many restaurants, it serves as a building block for curry sauces and makes it easy to cook dishes in just minutes. In this case, curry broth is cooked out with garlic ginger paste, tomato puree, dried fenugreek leaves and fresh coriander leaves to make a deliciously mild curry sauce. With sizzling king prawns stir fried, you can serve up your favourite Indian restaurant style curry in just a few minutes!

• Curry Broth
• Garlic Ginger Paste
• Tomato Puree
• Mild Red Chilli Powder
• Dried Fenugreek Leaves (Methi)
• Sea Salt
• King Prawns
• Fresh Coriander Leaves

How To Make Indian Restaurant Style Traditional King Prawn Curry

Putting together this traditional king prawn curry is easy! And, with curry broth in the fridge or freezer, it takes just minutes too. First, a small amount of curry broth is added to a frying pan or curry pan with garlic ginger paste, tomato puree, chilli powder, dried fenugreek leaves and sea salt. More curry broth is added, along with sizzling stir fried king prawns, and the sauce is simmered to perfection.

Step 1: Begin Curry

Heat 1 teaspoon vegetable oil in a frying pan or curry pan over a medium heat. Add 9 king prawnsand stir-fry for 2 minutes until the prawns begin to turn pink. Add 80 millilitres curry broth, 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves (methi) and pinch sea salt. Mix well bring to the boil and simmer for 1 minute. Add another 80 millilitres curry broth. Mix well and simmer for 2 minutes.

Step 2: Simmer Curry

Add the remaining 80 millilitres curry broth. Mix well and simmer for 2-3 minutes, stirring occasionally.

Step 3: Serve Curry

Transfer the traditional king prawn curry to a serving bowl and finish with 1 small handful fresh coriander leaves, finely chopped. Serve with your favourite Indian rice and breads.

Recipe Tips For Indian Restaurant Style Traditional King Prawn Curry

Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer instead of cooked king prawns.

Cooking The Curry Sauce: Each time 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 traditional 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 curry sauce is simmering.

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

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Indian Restaurant Style Traditional King Prawn Curry Recipe FAQ

What is Indian restaurant style 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.

Can I use frozen prawns to make Indian takeaway style traditional king prawn curry

Yes, just defrost according to instructions and pat dry with kitchen paper before use as per the recipe.

Can I use cooked prawns?

You can, simply add them to the simmering sauce until piping hot.

Can I cook king prawn curry ahead of time and reheat it?

If you use raw, fresh king prawns, you could make this curry ahead of time and reheat it. But, as king prawns are so easy to overcook, I would suggest making the curry sauce on its own and storing that in the fridge or freezer. Then, when you’re ready to eat, simply stir-fry your king prawns and add them to the reheated curry sauce. This will ensure the king prawns keep their delicious texture and flavour.

What can I serve with traditional king prawn curry?

This mild curry is delicious with pilau rice and poppadoms.

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Do you like this Indian takeaway style traditional 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 Glasgow takeaway style veg pakora, lamb kebabs, South Indian garlic chilli king prawn curry, mushroom rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

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