This Hot Prawn Madras Curry is composed of a spicy tomato & coconut milk based curry sauce, studded with cooling juicy prawns and is a total delight.
Oh my goodness, I am over the moon with this recipe!
The rich and creamy sauce will make your kitchen smell just incredible whilst it’s cooking.
And with it being on the table in just 20 minutes, it makes the perfect midweek meal, or speedy one pot camping dish.
How to Make Your Own Madras Spice Blend
Whilst you can absolutely pick up a Madras spice blend from the supermarket, it is so quick and easy to make your own.
Not only does this give you a more pungent taste, as the spices are toasted and ground freshly.
But it also keeps the spices in your kitchen constantly used, and therefore fresher.
Win-win!
When making this spice blend at home, I first toast the whole spices to bring out their aromatics.
And then I ground them in my electric coffee grinder.
However, if you are camping, or don’t have a coffee grinder.
Check out this video to see how I grind them ‘off grid’ in Myrtle the camper van!
Any leftover spices can be stored in a small glass jar or Ziploc bag for the next time you fancy making a madras.
What Prawns Should I use in a Curry?
Using prawns for the protein in this curry is the key to making it such a quick meal.
I used frozen prawns that I defrosted before I started cooking.
Feel free to use fresh ones, but be sure they have enough time in the curry sauce to cook through completely before serving.
I have made this madras with various different types and sizes of prawns over the years.
However, hands down my favourites are the large and juicy king prawns.
As they are so big, and in the madras sauce for such a short amount of time, the spices don’t have time to sink deep into the flesh.
Therefore, when you bite into one, you are hit by a sweet, clean and cooling burst which makes the perfect contrast to the hot and spicy curry!
Hot Prawn Madras Curry
To make the prawns go further, add in some vegetables to your taste.
Peas would work well, as would sliced peppers.
Or you could really bulk it out by cooking some new potatoes in the sauce before adding in the prawns.
Oh, and don’t forget if the prawns you source are grey in colour, it means they are raw.
They will need a minute or two extra cooking time than the pink ones that I used.
As far as heat goes, obviously set the heat levels to your personal preference.
I used a tablespoon of chilli flakes in my curry.
But I remade it yesterday on a batch cooking day with my bestie and only used a teaspoon.
And it still tasted gorgeous.
Likewise, if my ‘hot’ is your version of a korma, go pump it up ;)
If you give this hot prawn madras curry recipe a go, please do let me know what you think of it!
And as promised, here’s the video of me making an off-grid version in Myrtle the Campervan :)
If you’d like some more one pot inspiration, please visit all my recipes here: One Pot Stove Top Recipes.
Enjoy!
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- 3 cloves
- 1 teaspoon fennel seeds
- 1 tablespoon chilli flakes
- 2 inches fresh turmeric
- 2 inches fresh ginger
- 4 cloves garlic
- 1 red pepper
- 6 banana shallots or 1 large onion
- 1 tablespoon of your favourite fat or oil
- 1 carton passata or chopped tinned tomatoes
- 1 can coconut milk
- 450 g prawns defrosted
- Heat a heavy saucepan and dry fry (with no oil) the coriander seeds, peppercorns, fennel seeds and cloves for 1-2 minutes or until they release their spicy aroma.
- Remove from the hot pan, add the chilli flakes and grind together into a powder either in a pestle & mortar or coffee grinder. Put to one side.
- Process the fresh turmeric, ginger, garlic, pepper and shallots in a food processor until it is a puree. Heat the oil in the saucepan and fry the puree for a few minutes (do not let it burn).
- Add in the spices, passata and coconut milk, stir well and simmer for 5 minutes with the lid off until the sauce has thickened a little.
- Add in the defrosted, cooked prawns and let simmer for 2-3 minutes or until the prawns are piping hot. Serve as is if you are paleo or with rice and popadoms for an authentic Indian meal.
This post was initially published in 2016 and has been updated in 2019.
Dannii @ Hungry Healthy Happy says
I never used to be very brave with hot curries, but I just moved on to a madras and it’s just the perfect amount of spiciness!
Jane Sarchet says
Me neither Dannii, I guess it’s one of those things that comes with age (although not sure my Mum would agree)
Janie x
familyfriendsfoodblog says
Looks fab. I don’t eat seafood either, but I might try it with chunks of firm white fish instead, or just with loads of veggies :-)
Jane Sarchet says
Oh absolutely, the sauce would work its magic over any vegetable Helen :)
Janie x
kerrycooks says
Ooh this looks so delish! Love your points about all the benefits of frozen food too, it’s so true! Having a well stocked freezer is completely invaluable, I love knowing that I can still eat veggies even if my fridge is bare!
Jane Sarchet says
Me too Kerry :)
Janie x
ManjiriK says
You got me at Hot Prawn Curry girl! I am salivating at the thought of a good prawn curry. I am quite a fan of Iceland and often raid their fresh fruit and veg section, but I mostly love many of their frozen offerings – thrifty and such good quality.
Jane Sarchet says
Isn’t it just Manjiri, I was pleasantly surprised how far my weekly budget went shopping frozen!
Janie x
Foodie Quine (@foodiequine) says
I am a right woose when it comes to heat so I suspect I’d have to tone it down a bit. Frozen prawns are ace in a curry.
Jane Sarchet says
Aren’t they perfect Foodie? Well impressed with the range too.
Janie x
Michael Robinson says
Mmm that looks sooo good…I know what I’m having for dinner tonight!
Jane Sarchet says
Hehe, enjoy Michael!
Janie x
recipesfromapantry says
Oh my, I just want to dig right in.
Jane Sarchet says
:)
choclette says
Oh my goodness, that sauce looks amazing Janie. I do love a good curry. And actually having a few foods in the freezer that enables you to knock something up in a hurry is a mighty fine and useful idea.
Jane Sarchet says
Totally agree Choclette!
PS I reckon this would make a stunning cauliflower curry ;)
Chan-chan says
Hi! When do you add the spice powder? Before the purée or after please?
Thanks!
Jane Sarchet says
Hey Chan-Chan, thank you SO much for your message – I’ve updated the recipe now :)
You can pop them in with the wet ingredients as they’ve already been toasted.
Thanks again!
Janie x
Joe says
Wow! We’ve just made this and it truly is delicious. I wasn’t sure we would track down fresh turmeric but I guess we fluked it! This really is a lovely curry, pretty authentic tasting too (well as authentic as a local take away is…) I thought the coconut milk might kill it, because it tasted great already, but it didn’t dampen the heat as I feared. We lobbed in a few birds eye chilli’s and a couple of green/red medium (supermarket style) chilli’s to the paste for added heat… Stick blender was broken so the pestle and mortar became a labour of love. We can report the paste worked fine chunky, however if you value your arm invest in the blender. Thanks Janie, this one’s a keeper! Layla and Joe.
Jane Sarchet says
Best comment EVER!!! Thanks so much for sharing Joe, and you’ve made my day that you loved it too :)
Janie x
Deesa says
Hi , it says dry fry the cloves , then it says blend the garlic ? No cloves in ingredients , only garlic cloves . Making this now and hoping the lack of cloves won’t make much of a difference . There is always tomorrow
Jane Sarchet says
Hi Deesa, thank you for the heads up – the recipe has been fixed now (I used 3 whole cloves in my spice blend).
I do hope you enjoyed it :)
Janie x
MPaula says
I don’t how many cloves to use. I assume they are whole since they are toasted and ground. No one else mentioned it so maybe I am a bit thick. Madras is my favourite curry and even better when it’s prawns.
Jane Sarchet says
Hi Mpaula, thank you for pointing out the error – I have fixed the recipe now.
I do hope you enjoy it :)
Janie x
Linda Harrison says
The curry was too hot for us and the black pepper was overwhelming .
One tablespoon of black pepper and the same of chilli flakes was to highly spiced, and spoilt what would have otherwise been a great madras .
Sadly we couldn’t eat it .
Jane Sarchet says
Oh Linda, I’m so sorry this recipe didn’t work out for you.
It definitely is a hot & spicy curry, but feel free to halve the pepper and chilli if you want to give it another go :)
Janie x
Rob says
This is so tasty and authentic thank you for sharing I have used it many times and now add chopped chicken breasts too as my partner and daughter love that in it as well. Happy days ☺ cheers Rob
Jane Sarchet says
How lovely, thanks for taking the time to let me know you enjoy it Rob! Great idea adding the chicken too!
Janie x