Spicy Tomato Prawns Curry Recipe | Prawns Tomato Curry Recipe
Spicy Tomato Prawns Curry Recipe Telugu-style Tomato Prawns Curry is a delicious, easy-to-make dish using simple ingredients. It’s perfect for bachelors and beginners alike.
The key to a superhit recipe lies in taking the time to cook each ingredient with care, ensuring the best taste every single time. Pair this flavorful curry with hot rice for a delightful meal.
Enjoy your Tomato Prawns Curry, crafted with care and bursting with traditional Telugu flavors!

Tips
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The quantity of tomatoes should be 1.5 times that of chopped onions.
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You can use either ginger garlic paste or freshly crushed garlic pods for added flavour.
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This curry pairs wonderfully with hot rice.
Spicy Tomato Prawns Curry Recipe | Prawns Tomato Curry Recipe - Recipe Video
Spicy Tomato Prawns Curry Recipe | Prawns Tomato Curry Recipe
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nonvegetarian
Ingredients
- 1/3 cup Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 1/2 tsp Cumin Seeds
- 2 slit Green Chilies
- 1/2 cup Onion (chopped)
- 2 sprigs Curry Leaves
- Salt (to taste)
- 1 tbsp Fresh Ginger Garlic Paste or Crushed Garlic Pods
- 1/4 tsp Turmeric Powder
- 1.5–2 tbsp Red Chilli Powder
- 1 tbsp Coriander Powder
- 1/4 cup Water
- 1 1/2 cups Ripe Desi Tomatoes (chopped)
- 300–350 gms Fresh Prawns (cleaned)
- 1/2 tbsp Black Pepper (Freshly Ground)
- Coriander Leaves (chopped)
Instructions
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Tempering:
Heat 1/3 cup of oil in a pan. Add mustard seeds and urad dal. Let the mustard seeds splutter.
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Aromatic Base:
Add cumin seeds and let them splutter. Then, add slit green chillies, chopped onions, curry leaves, and salt. Fry the onions until they turn light golden.
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Flavouring:
Add ginger garlic paste or crushed garlic pods. Fry well until the raw smell disappears.
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Spice Mix:
Add turmeric powder, red chilli powder, and coriander powder. Sauté well until the spices are aromatic. Pour 1/4 cup water and cook until the oil separates from the masala.
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Tomatoes:
Add ripe desi tomatoes and cook for 15–17 minutes on medium flame until they become soft and the oil floats on top.
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Prawns:
Add the cleaned prawns to the masala. Sauté well and cook on medium flame until the prawns are fully cooked and the oil floats again.
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Finishing Touch:
Sprinkle freshly ground black pepper and cook for an additional 15 minutes. Garnish with chopped coriander leaves.
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Resting Time:
Let the curry rest for 30 minutes to enhance the flavours. Serve hot with steamed rice.

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