Light, fresh, and packed with flavor, this Fish and Prawn Curry recipe brings together turmeric marinated seafood and an aromatic, delicately spiced tomato sauce.
This fish and prawn curry recipe is one of my go-tos when I’m craving something comforting but don’t want to spend hours in the kitchen.
It’s a mildly spiced seafood curry featuring prawns, salmon, and white fish, all simmered in a fragrant tomato-based sauce, for a Southeast Asian curry commonly found in Mayanmar (Burma).
What I love about it is how the turmeric and smoked paprika come through without overpowering the other flavors, and the fish and prawns give it a wonderful texture.
The dish is simple, flavorful, and surprisingly light, making it an excellent choice for a cozy weeknight dinner or a weekend treat.
One of the key things about this recipe is the way the seafood is marinated. A quick mix of fish sauce, turmeric, smoked paprika, and a splash of water infuses the prawns, salmon, and white fish with a deep, earthy flavor. That step only takes about 15 minutes, but it makes all the difference.
The curry itself is easy to put together—just blitz up some aromatics and sauté them in oil, then let everything simmer away.
I like to use a combination of prawns and different types of fish for a nice variety in texture, but feel free to use only prawns if you prefer.
If you’re a fan of seafood, you’re going to love how the sweetness of the prawns balances with the tangy tomato sauce and the warmth of the spices.
I love serving it with a squeeze of lime at the end, which brightens the whole dish. My partner, who isn’t a big fan of heavy curries, really appreciates the light, refreshing sauce here.
If you love curry, be sure to also try Salmon Curry or this Slow Cooker Chicken Korma. They're both super easy to make and bursting with great flavors.
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Prawns
For this prawn curry recipe, tiger prawns are a great choice due to their size, firm texture, and mildly sweet flavor. They hold up well during cooking and absorb the marinade nicely without turning mushy.
However, if you can't find tiger prawns, king prawns or jumbo shrimp are good alternatives. Just make sure they're peeled and deveined for ease of cooking.
If you're using frozen prawns, thaw them completely and drain before marinating to avoid adding excess water to the curry.
Why You'll Love This Recipe
- Quick to Cook: This dish is ready in under 30 minutes, making it ideal for busy nights.
- Versatile Ingredients: Prawns, white fish, and salmon all hold their shape well, so they’re perfect in this curry.
- Balanced Flavors: The combination of turmeric, smoked paprika, and fish sauce adds depth without overwhelming the seafood.
- One-Pan Recipe: Less washing up, more enjoying!
- Great for Leftovers: This curry tastes even better the next day, once the flavors have melded.
Ingredients
- Fish Sauce: Adds a deep, umami flavor that enhances the seafood. Soy sauce can work as a substitute if needed.
- Ground Turmeric: Provides earthiness and a vibrant golden color. It’s a staple in many curries.
- Smoked Paprika: Adds a subtle smokiness to complement the seafood. You can use regular paprika if smoked isn’t available.
- Tiger Prawns: These prawns hold up well in this curry. Any large prawns or shrimp will work. Safely thaw frozen prawns before use.
- Firm White Fish: I like using cod, but haddock or sea bass are good alternatives. Choose something that won’t break apart easily. Thaw and drain if using frozen.
- Salmon: Brings a buttery richness to the curry. It pairs well with the prawns. Thaw and drain if using frozen.
- Onion, Garlic, Ginger: These form the aromatic base, adding layers of warmth and depth.
- Red Chili: For a bit of heat. Adjust the amount depending on your spice tolerance.
- Canned Chopped Tomatoes: They make up the sauce and add a subtle sweetness.
- Fish or Vegetable Stock: Thins out the sauce without watering down the flavor. Use whichever you have on hand. Have neither? Water will be fine too.
See the recipe card for quantities and method.
How to make Prawn Curry
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
Add the fish sauce, turmeric, smoked paprika and water to a mixing bowl and stir to make a runny paste.
Add the white fish, salmon and prawns and toss to coat. Set aside for 15 minutes to marinate.
Meanwhile, add the onion, garlic, ginger, and chili to a small food processor or mortar and pestle and blitz to form a paste. Alternatively, chop it all up very finely.
Fry the onion paste in oil for 2 minutes.
Stir in the chopped tomatoes and stock, then bring to the boil.
Reduce the heat to low and when it is simmering, stir in the marinated fish and prawns.
Cover the pan with a lid and let it simmer for 5 minutes or until the prawns and fish are all cooked.
Serving Suggestions
This prawn curry is delicious with:
- Steamed Basmati Rice: To soak up all that sauce.
- Naan or Flatbread: Perfect for mopping up the curry. I like making this no-knead no-yeast 15 minute easy naan bread recipe.
- Quinoa or Couscous: For a lighter alternative to rice.
More Seafood Recipes
What Type of Curry Is This?
This prawn curry takes inspiration Mayanmar (Burma) and it blends flavors typical of South Indian and Goan cooking—fragrant with turmeric, a bit of heat from the chili, and a hint of tang from the tomatoes.
It has many ingredients popular in coastal Indian curries, while the fish sauce adds a touch of umami often found in Southeast Asian dishes.
The result is a light but flavorful curry that lets the seafood shine.
Storage and Freezing
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
Freezing: If you’re planning to freeze it, let the curry cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 2 months. Just thaw it in the fridge overnight and reheat as usual.
Freezing advice: It’s generally not recommended to freeze a curry if it was made with fish or prawns that were previously frozen. Freezing fish or prawns for a second time can compromise the texture, making them mushy, and may also increase the risk of bacterial growth.
If you plan to freeze the curry, it’s best to start with fresh fish and prawns. Alternatively, if you only have frozen seafood, use it to prepare the curry and refrigerate any leftovers to consume within 1-2 days.
Recipe Tips
- Keep an eye on the pan: Since seafood cooks quickly, watch it closely so it doesn’t overcook and turn rubbery.
- Adjust the seasoning: Taste the sauce before adding the seafood. If it’s too tangy, add a pinch of sugar; if it needs more salt, add a splash of fish sauce.
- Choose firm fish: White fish like cod or haddock work best since they hold up in the curry without breaking apart.
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📖 Recipe
Prawn Curry
Equipment
- large pot
Ingredients
- 2 tablespoons fish sauce
- 2 teaspoons ground turmeric
- 2 teaspoons water
- 1 teaspoon smoked paprika
- 10 ½ ounces tiger prawns peeled (300g)
- 7 ounces firm white fish skinned and cut into cubes (I used cod) (200g)
- 7 ounces salmon skinned and cut into cubes (200g)
- ½ an onion diced
- 4 cloves of garlic minced
- 1 tablespoon grated ginger peeled
- 1 -2 teaspoons red chili deseeded if you want it less spicy
- 2 tablespoons oil
- 15 ounce can chopped tomatoes
- ⅓ cup fish or vegetable stock 100ml
Instructions
- Add the fish sauce, turmeric, smoked paprika and water to a mixing bowl and stir to make a runny paste. Add the white fish, salmon and prawns and toss to coat. Set aside for 15 minutes to marinate.
- Meanwhile, add the onion, garlic, ginger, and chili to a small food processor or mortar and pestle and blitz to form a paste.
- Add the oil to a sauté pan over a medium heat, then add the onion paste and fry for 2 minutes, stirring often. Stir in the chopped tomatoes and stock, then bring to the boil.
- Reduce the heat to low and when it is simmering, stir in the marinated fish and prawns. Cover the pan with a lid and let it simmer for 5 minutes or until the prawns and fish are all cooked.
- Add a squeeze of lime and serve topped with a little chopped cilantro.
Notes
-
Can I use frozen prawns?
Yes, just thaw and drain them thoroughly before using. -
What if I don’t have fish sauce?
You can use soy sauce or tamari as a substitute, though the flavor will be slightly different. -
How can I reduce the spice level?
Use fewer chilies or remove the seeds. Smoked paprika instead of chili powder also gives warmth without the heat. -
Can I add coconut milk to this curry?
Absolutely. It will give the dish a creamier texture and a slightly sweeter flavor. -
What’s the best way to reheat leftovers?
Gently warm the curry on the stovetop or microwave, being careful not to overcook the seafood.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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