Andhra-Style Spicy Prawn Curry is a flavor-packed dish that will wake up your taste buds with its bold spices and tangy tamarind. Perfect for seafood lovers, this curry brings the authentic taste of South Indian cuisine right to your kitchen.
Prawns are the star of this dish, offering a tender bite and a subtle sweetness that pairs beautifully with the spicy sauce. Red chili powder and turmeric powder are the primary spices, bringing heat and earthiness to the curry. The tamarind pulp adds a tangy depth that complements the richness of the prawns. Ginger-garlic paste infuses the dish with aromatic warmth, while onions and tomatoes form the base of the curry, providing sweetness and acidity. A touch of coconut milk rounds out the flavors with its creamy texture. Curry leaves add a distinct herbal note, and mustard seeds bring a nutty, slightly pungent flavor when they pop in the hot oil. Finally, a sprinkle of cilantro freshens up the dish right before serving.
This spicy prawn curry pairs wonderfully with steamed basmati rice or soft, fluffy naan to soak up the sauce. For a complete meal, add a side of cucumber raita to cool your palate between bites.
First, make sure your prawns are clean and ready to go. If you haven't already, peel and devein them, then set them aside. In a bowl, combine red chili powder, turmeric powder, ginger-garlic paste, and a pinch of salt. Mix the prawns in this spicy marinade and let them soak up the flavors for at least 30 minutes. This gives you just enough time to prep the rest of your ingredients.
Heat up some vegetable oil in a pan over medium heat. When it's hot, throw in the mustard seeds and let them splutter. This step releases their nutty aroma, setting the stage for the curry. Add the curry leaves and chopped onions, and sauté them until the onions turn a rich golden brown. This process caramelizes the onions, adding sweetness and depth to your dish.
Once your onions are ready, stir in the tomato puree. Cook this mixture until the oil begins to separate from the tomatoes. This is a sign that the tomatoes have cooked down and the flavors are concentrated. Now, it's time to add the marinated prawns. Let them cook for about 5-7 minutes until they turn opaque and start to curl.
Pour in the tamarind pulp and coconut milk, stirring everything together to create a rich, spicy sauce. Allow the curry to simmer on low heat for another 10 minutes. This lets the flavors meld together beautifully. Before serving, taste and adjust the salt if needed, then garnish with a generous handful of cilantro.
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