Can I use frozen prawns in this slow cooker curry?

Yes, you can use frozen prawns, but make sure to fully defrost them first and pat them dry with kitchen paper. Adding frozen prawns directly to the slow cooker can lower the temperature and result in uneven cooking. Thaw them overnight in the fridge for best results.

Why are the prawns and coconut milk added at the end?

Prawns cook very quickly and can become tough and rubbery if overcooked. Adding them in the last 30–40 minutes ensures they stay tender and succulent. Coconut milk can also split or become grainy if heated for too long, so adding it later helps keep the gravy smooth and creamy.

Can I use light coconut milk instead of full-fat?

You can, but the gravy will be thinner and less rich. Full-fat coconut milk gives the curry its characteristic creamy body. If using light coconut milk, you may wish to add a teaspoon of cornflour mixed with a splash of water to thicken the sauce slightly.

Is it essential to brown the onions on the hob first?

It's highly recommended. Slow cookers don't get hot enough to properly brown onions, and the caramelisation from frying gives the masala base its deep colour and rich flavour. If you're short on time, you could use a sauté function if your slow cooker has one, but stovetop browning gives the best results.

PRAWN CURRY | PRAWNS GRAVY RECIPE | PRAWN MASALA CURRY | SHRIMP CURRY

by Spice Eats

SeafoodSlow cooker adapted

Published 15 April 2026Original video

This gorgeous prawn masala curry is packed with warming spices, fresh tomatoes, and rich coconut milk, creating a beautifully flavoured gravy that pairs perfectly with rice or roti. Originally a quick stovetop recipe from Spice Eats, it has been carefully adapted for the slow cooker so the masala base develops deep, complex flavours over a gentle cook. The prawns and coconut milk are added towards the end to keep them perfectly tender and silky. It's an easy yet impressive seafood curry that's ideal for a weeknight dinner.

Video thumbnail: PRAWN CURRY | PRAWNS GRAVY RECIPE | PRAWN MASALA CURRY | SHRIMP CURRY

Watch: PRAWN CURRY | PRAWNS GRAVY RECIPE | PRAWN MASALA CURRY | SHRIMP CURRY

Original recipe video — click to play

Original video by Spice Eats85k likes on YouTube

20 mins

Prep time

3 hrs

Slow cook (Low)

2 hrs

Slow cook (High)

Serves

3 hrs 20 mins

Total (Low)

Slow cooker setting:Low 3 hours or High 2 hours

Original method: Approximately 30 minutes on the hob

Slow cooker adaptation notes

• The onion, tomato, and spice base (masala) is cooked in the slow cooker on low or high to develop flavour. • Water has been reduced from 120ml to 80ml as slow cookers retain moisture. • Prawns are added in the last 30–40 minutes of cooking to prevent them becoming rubbery. • Coconut milk is added later along with the prawns to prevent splitting. • Garam masala and fresh coriander are stirred in at the very end for brightness. • Browning the onions on the hob first is strongly recommended for the best flavour and colour.

Ingredients

Servings:

Units:

Main

500 g Prawns, medium sized, shelled, cleaned and deveined (approximately 250–300g net weight)
Add in the last 30–40 minutes of cooking to keep them tender.
500g gross weight yields approximately 250–300g net after cleaning.
2 small Onions, finely chopped
1 tsp Ginger garlic paste
2 small Tomatoes, finely chopped
2 Green chillies, slit and cut
¾ tsp Salt
Adjust to taste.
240 ml Coconut milk
Add along with the prawns in the last 30–40 minutes to prevent splitting.
Use fresh or tinned coconut milk.
2 tbsp Vegetable oil
80 ml Water
Reduced from the original 120ml as slow cookers retain moisture.

Spices

¼ tsp Turmeric powder
2 tsp Red chilli powder
Use less if you prefer a milder curry.
¼ tsp Coriander powder
½ tsp Cumin powder
½ tsp Garam masala powder
Stir in at the very end of cooking for the best aroma.

Garnish

1 tbsp Fresh coriander leaves
, chopped
Sprinkle over the finished curry just before serving.

Method

1
Shell, devein and wash the prawns thoroughly. Leave them to drain in a colander. Finely chop the onions and tomatoes, and slit and cut the green chillies.
~15 mins
Tip: Prep step – do this before you start cooking.
2
Heat 2 tablespoons of oil in a frying pan over a medium-low heat. Add the chopped onions and fry for 8–10 minutes until translucent and lightly golden. Add the green chillies and ginger garlic paste, then fry for a further 2 minutes until the raw smell disappears.
~12 mins
Tip: Browning the onions on the hob first is strongly recommended for the best colour and flavour in the slow cooker.
3
Add the chopped tomatoes and salt to the frying pan. Cook for about 5 minutes until the tomatoes are soft and breaking down.
~5 mins
4
Add the turmeric powder, red chilli powder, coriander powder, and cumin powder. Stir well and cook for 1–2 minutes until fragrant.
~2 mins
Tip: Do not add the garam masala at this stage.
5
Transfer the masala base to the slow cooker. Add 80ml (2.7 fl oz) of water and stir to combine. Cover and cook on Low for 2 hours 20 minutes or High for 1 hour 20 minutes to allow the flavours to develop.
~2 hrs 20 mins
Tip: The reduced water accounts for the moisture retained by the slow cooker.
6
Add the drained prawns and coconut milk to the slow cooker. Stir gently to coat the prawns in the masala. Cover and cook on Low for a further 30–40 minutes or High for 20–30 minutes until the prawns are pink, curled, and cooked through.
~35 mins
Tip: Do not overcook the prawns or they will become rubbery.
7
Sprinkle over the garam masala powder and stir through. Garnish with freshly chopped coriander leaves. Serve hot with roti or steamed rice.
~2 mins
Tip: Adding garam masala at the end preserves its aromatic flavour.

Nutrition

Detailed nutritional information is coming soon. For now, we recommend using a tool like MyFitnessPal to calculate values for your specific brands and quantities.

Frequently Asked Questions

: Yes, you can use frozen prawns, but make sure to fully defrost them first and pat them dry with kitchen paper. Adding frozen prawns directly to the slow cooker can lower the temperature and result in uneven cooking. Thaw them overnight in the fridge for best results.

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