3 from 2 votes
small white plate with whole madras curry spices
Hot Prawn Madras Curry
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course: Main Course
Cuisine: Indian
Keyword: hot prawn madras, prawn madras
Servings: 4 -6 depending on accompaniments
Calories: 397 kcal
Author: Jane Sarchet
  • 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
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
Nutrition Facts
Hot Prawn Madras Curry
Amount Per Serving
Calories 397 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 18g113%
Cholesterol 283mg94%
Sodium 927mg40%
Potassium 634mg18%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 4g4%
Protein 27g54%
Vitamin A 1540IU31%
Vitamin C 48.1mg58%
Calcium 232mg23%
Iron 7.6mg42%
* Percent Daily Values are based on a 2000 calorie diet.