Creamy Prawn Curry


  • 500g Prawns (deveined, medium size)
  • 1 tablespoon of turmeric powder
  • 1 tablespoon of lemon juice
  • 4 tablespoons of ShreeGun Prawn Masala
  • 1 Cup vegetable oil
  • 2 medium onion, peeled and chopped
  • 2 medium tomatoes, peeled and chopped
  • 2 teaspoon of ginger paste
  • 4 teaspoon of garlic paste
  • Salt to taste
  • Water as required

    Cooking Instructions:


    1. Marinate the prawns in turmeric powder, lemon juice, 2 tablespoon garlic paste and salt to taste. Keep aside for 10 minutes.

    2. Heat the oil in a saucepan over medium heat.

    3. Shallow fry the marinated prawns till they start curling up (2-3 minutes). Remove and keep aside.

    4. In the remaining oil add the chopped onion and fry until golden brown.

    5. Add the ginger paste and garlic paste and fry for 1 minute.

    6. Add the chopped tomatoes and fry until the tomatoes are soft.

    7. Add the ShreeGun Prawn Masala, salt to taste and stir well.

    8. Add water as required and simmer for 10 minutes stirring occasionally.

    9. Add the prawns. Cook for 5 minutes stirring often.

    10. Taste and adjust seasoning if needed.

    11. Serve hot with steamed rice.


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