PRAWNS GRAVY Recipe | Villagers cooking Prawns Masala | Shrimp Curry | Healthy Village Food
Experience the authentic tastes of village cooking with this traditional prawns gravy recipe. Tender prawns are simmered in a fragrant masala sauce made with carefully balanced spices and wholesome ingredients. This healthy shrimp curry celebrates traditional cooking methods and brings the warmth of village kitchens to your home. Perfect for seafood lovers seeking an authentic, flavourful meal that's both satisfying and nourishing. The slow cooker adaptation preserves all the traditional flavours whilst making preparation effortless
Watch: PRAWNS GRAVY Recipe | Villagers cooking Prawns Masala | Shrimp Curry | Healthy Village Food
Original recipe video — click to play
Original method: 45 minutes over open fire
Ingredients
Main
- 500 g Prawns, cleaned and deveined
Add prawns in final 30 minutes of cooking to prevent overcooking and maintain tender texture
Aromatics & Base
- 300 g Onions, finely chopped
- 25 g Garlic, minced or crushed
- 25 g Ginger, minced or crushed
Spices
- 15 g Coriander powder
Typical village curry spice; exact quantity may vary
- 5 g Turmeric powder
Traditional spice for health and colour
- 10 g Chilli powder
Adjust to taste preference for heat level
- 10 g Cumin seeds
Liquid & Oil
- 400 ml Coconut milk or water
Reduced quantity for slow cooker; traditional village recipes often used water or coconut milk
- 30 ml Cooking oil or ghee
Traditional cooking medium for browning aromatics
Seasonings
- 5 g Salt
Adjust to taste
Garnish
- 15 g Fresh coriander leaves, chopped(optional)
Add just before serving to preserve fresh flavour
- 2 Green chillies, chopped(optional)
Add just before serving
Method
- 1
Heat oil or ghee in a frying pan over medium heat. Add cumin seeds and let them crackle for 30 seconds to release their aroma.
~2 minsTip: This tempering step brings out the true flavour of the spices, essential for authentic village cooking.
- 2
Add chopped onions to the pan and sauté until they become golden brown and translucent, approximately 5–7 minutes.
~6 minsTip: Properly caramelised onions create a rich flavour base for the gravy.
- 3
Stir in minced garlic and ginger, cooking for 1–2 minutes until fragrant. Avoid burning the garlic.
~2 mins - 4
Add coriander powder, turmeric powder, and chilli powder to the pan. Stir well for about 1 minute to toast the spices and remove any raw flavour.
~1 minTip: Blooming the spices in oil enhances their depth and flavour.
- 5Optional step
If desired for extra flavour, briefly sear the prawns in the pan for 1–2 minutes per side until they just begin to change colour. Transfer prawns and the entire mixture to your slow cooker.
~3 minsTip: Browning prawns first adds depth, but this step can be skipped for convenience—prawns will cook through in the slow cooker.
- 6
Pour coconut milk or water into the slow cooker. Stir well to combine all ingredients evenly.
~2 minsTip: The reduced liquid quantity prevents the curry from becoming too watery during slow cooking.
- 7
Cover the slow cooker and cook on LOW for 4 hours, or on HIGH for 2 hours. Prawns should be pink and cooked through.
~4 hrsTip: Prawns cook quickly, so do not exceed these times to prevent toughness. Cooking time depends on prawn size.
- 8
In the final 30 minutes of cooking (or just before serving), add any fresh coriander and green chillies for garnish. Taste the gravy and adjust salt and spices as needed.
~5 minsTip: Fresh herbs added at the end maintain their vibrant colour and delicate flavour.
- 9
Serve the prawns gravy hot with steamed rice, roti, or naan bread. Garnish with fresh coriander and a squeeze of lime juice if desired.
~5 minsTip: Traditional village presentation enhances the authentic experience.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can use frozen prawns. However, thaw them completely before cooking and pat them dry with kitchen paper. Add them in the final 30 minutes of cooking to prevent them from becoming rubbery. If adding thawed frozen prawns, reduce cooking time slightly as they may cook faster than fresh prawns
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