Entree: United Kingdom – British Indian Cuisine – Prawn Madras (Spicy tomato-based curried prawns cooked in a tangy Madras-style sauce)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
- 1 lb (454 g) raw prawns, peeled and deveined (about 20 medium prawns) - 3 tbsp (45 ml) vegetable oil - 1 large onion, about 8 oz (225 g), finely chopped - 4 cloves garlic, minced (about 0.42 oz (12 g)) - 1 tbsp (15 g) fresh ginger, minced - 2 tbsp (30 g) Madras curry powder - 1 tsp (2 g) ground turmeric - 1 tsp (2 g) ground cumin - 1 tsp (2 g) ground coriander - 1/2 – 1 tsp (1–2 g) cayenne or red chili powder, to taste - 1 tbsp (15 g) tomato paste - 14 oz (400 g) canned crushed tomatoes - 1/2 cup (120 ml) coconut milk - 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lemon juice - 1 tsp (5 g) sugar, optional (to balance acidity) - Salt, to taste - Fresh cilantro, chopped, for garnish - Lemon wedges, for serving
Show original ingredient measurements
- 1 lb (454 g) raw prawns, peeled and deveined (about 20 medium prawns) - 3 tbsp (45 ml) vegetable oil - 1 large onion, about 8 oz (225 g), finely chopped - 4 cloves garlic, minced (about 12 g) - 1 tbsp (15 g) fresh ginger, minced - 2 tbsp (30 g) Madras curry powder - 1 tsp (2 g) ground turmeric - 1 tsp (2 g) ground cumin - 1 tsp (2 g) ground coriander - 1/2 – 1 tsp (1–2 g) cayenne or red chili powder, to taste - 1 tbsp (15 g) tomato paste - 14 oz (400 g) canned crushed tomatoes - 1/2 cup (120 ml) coconut milk - 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lemon juice - 1 tsp (5 g) sugar, optional (to balance acidity) - Salt, to taste - Fresh cilantro, chopped, for garnish - Lemon wedges, for serving
Instructions
1. Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and golden, about 8–10 minutes. Add the garlic and ginger and cook 1–2 minutes until fragrant. 2. Stir in the Madras curry powder, turmeric, cumin, coriander, and cayenne and cook 1 minute to bloom the spices. Add the tomato paste and cook another minute. 3. Add the crushed tomatoes, coconut milk, tamarind paste (or lemon juice), and sugar if using. Bring the sauce to a gentle simmer and cook 8–10 minutes to meld flavors and thicken slightly. 4. Season the sauce with salt to taste. Add the prawns and simmer gently until they are opaque and just cooked through, 3–5 minutes depending on size. Do not overcook. 5. Adjust seasoning with more salt, lemon, or sugar if needed. Garnish with chopped cilantro and serve immediately with steamed rice or flatbreads and lemon wedges.
Per serving | Servings: 4
Nutrition estimated: November 13, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Sodium, Potassium, Calcium and Iron are known subtotals. Saturated fat, Cholesterol, Fiber and Vitamin C are known subtotals, with data for 14 of 15 ingredients. Trans fat is a known subtotal, with data for 9 of 15 ingredients. Sugar is a known subtotal, with data for 12 of 15 ingredients. Vitamin A is a known subtotal, with data for 13 of 15 ingredients. Missing contributions are unknown, not zero.