Easy Prawn Curry
Easy Prawn Curry is a easy Indian recipe that serves 4. 350 calories per serving. Recipe by Jamie Oliver on YouTube.
Prep: 10 min | Cook: 27 min | Total: 47 min
Cost: $8.86 total, $2.22 per serving
Ingredients
- 1 cup Basmati Rice (rinsed)
- 2 cups Water (for cooking rice)
- 1 pinch Salt (to season rice)
- 2 tablespoons Olive Oil (extra‑virgin)
- 4 pieces Garlic Cloves (finely sliced)
- 1.5 pieces Red Chilies (sliced, adjust heat to taste)
- 15 grams Fresh Ginger (peeled and finely sliced (thumb‑size piece))
- 100 grams Spring Onions (cut into 2 cm chunks)
- 2 tablespoons Mango Chutney (sweet and tangy)
- 150 ml Water (for sauce) (adds steam for sauce)
- 300 grams Sustainable Prawns, peeled (handful, some whole with heads on)
- 150 grams Plain Yogurt (full‑fat, stirred in at the end)
- 4 pieces Poppadoms (optional, for crunch)
- 100 grams Mixed Salad Greens (optional side)
Instructions
Defrost Prawns
Place frozen prawns in a bowl of cold water for about 5 minutes until thawed, then drain and pat dry.
Time: PT5M
Cook Rice
Add 1 cup basmati rice and 2 cups water to a saucepan, season with a pinch of salt, bring to a rapid boil, then reduce to a simmer and cook 10‑12 minutes until the water is absorbed. Reduce heat to low, cover and let sit 5 minutes so the bottom becomes crispy and golden.
Time: PT17M
Temperature: 100°C
Prepare Aromatics
Finely slice 4 garlic cloves, 1‑1½ red chilies, thumb‑size piece of ginger and cut spring onions into 2 cm chunks.
Time: PT5M
Sauté Base
Heat 2 Tbsp olive oil in a large pan over medium‑high heat. Add garlic, chilies, ginger and spring onions. Stir‑fry for about 2‑3 minutes until fragrant and slightly softened.
Time: PT3M
Temperature: medium‑high
Add Mango Chutney
Stir in 2 Tbsp mango chutney, letting it melt into the aromatics for 1 minute.
Time: PT1M
Temperature: medium
Create Sauce Base
Transfer half of the cooked rice to the pan, then pour in 150 ml water. Bring to a gentle simmer for 2 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Time: PT2M
Temperature: medium
Cook Prawns
Add the peeled prawns (and a few whole ones with heads) to the pan. Cook for 2‑3 minutes, stirring gently, until the prawns turn pink and are just cooked through.
Time: PT3M
Temperature: medium
Crisp the Rice Cake
Using a spatula, carefully flip the rice cake side to side so the top becomes golden and crispy, about 2 minutes total.
Time: PT2M
Temperature: medium‑high
Finish with Yogurt
Turn the heat off. Add 150 g plain yogurt, give a quick stir to combine, creating a creamy finishing sauce.
Time: PT1M
Plate and Serve
Slide the crispy rice cake onto a serving plate, spoon the prawn‑yogurt sauce over the top, and garnish with poppadoms and a side salad for crunch.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 45 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Gluten‑Free, Pescatarian
Allergens: Shellfish, Dairy
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Red Chilies: bird’s eye chilies, jalapeño
- Instead of Fresh Ginger: ground ginger (use less)
- Instead of Spring Onions: green onions
- Instead of Mango Chutney: apricot jam, sweet chili sauce
- Instead of Sustainable Prawns, peeled: large shrimp, chicken breast
- Instead of Plain Yogurt: Greek yogurt, coconut yogurt
- Instead of Mixed Salad Greens: coleslaw, cucumber slices
Equipment Needed
- Saucepan or Deep Skillet
- Frying Pan or Wok
- Sharp Knife
- Cutting Board
- Measuring Cups
- Wooden Spoon or Spatula
- Serving Plate
- Colander (for defrosting prawns) (optional)
- Mixing Bowl (for yogurt) (optional)
Critical Steps — Do Not Skip
- Defrost prawns properly to avoid a watery sauce
- Cook rice until water is fully absorbed then let it rest low to form a crust
- Do not over‑cook prawns; they should be just pink
- Flip the rice cake gently to achieve an even golden crust
- Stir in yogurt off the heat to prevent curdling
Chef Tips from the Video
- Use a high‑quality mango chutney for authentic sweet‑spicy flavor
- Add a squeeze of fresh lime just before serving for brightness
- For extra crunch, toast the poppadoms in a dry pan for 30 seconds.
Troubleshooting
Rice cake is soggy, not crispy
Increase the low‑heat resting time after the water is absorbed, and ensure the pan is hot before flipping.
Prawns are rubbery
Cook them only until they turn pink; remove from heat immediately.
Sauce is too thin
Simmer a little longer to reduce, or add an extra teaspoon of mango chutney for thickness.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Re‑heat gently; the rice cake may lose crispness.
Freezer: Prawns can be frozen raw; cooked rice cake does not freeze well.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Defrost prawns in the refrigerator the night before
- Cook the rice a day ahead, cool, and keep refrigerated; re‑heat in the pan to re‑crisp
- Prepare the yogurt‑mango sauce and store in a sealed jar for up to 24 h.
Frequently Asked Questions
What is the cultural significance and history of prawn curry with rice cake in Indian-inspired cuisine?
Prawn curry is a staple of coastal Indian regions where seafood is abundant. Pairing it with a crispy rice cake reflects the South Indian tradition of making 'pulao' or 'tawa rice' that gets a crunchy crust, turning leftovers into a celebrated texture contrast.
What are the traditional regional variations of prawn curry in Indian cuisine?
In Kerala, prawn curry is cooked with coconut milk and mustard seeds; in Bengal, it features mustard oil and turmeric. The version here uses mango chutney for a sweet‑spicy twist, common in British‑Indian home cooking.
How is prawn curry traditionally served in Indian households?
It is usually served hot with steamed rice or flatbreads like naan or roti, accompanied by pickles, papadums and a fresh salad. The crispy rice cake adds a modern, textural element while keeping the dish comforting.
What occasions or celebrations is prawn curry associated with in Indian culture?
Seafood curries are popular during festivals like Onam and coastal weddings, where fresh prawns symbolize prosperity. The dish is also a quick weekday favorite for families seeking a flavorful meal.
What other Indian dishes pair well with prawn curry and rice cake?
A side of cucumber raita, mango chutney, or a simple lentil dal balances the richness. Lightly spiced vegetable stir‑fries such as bhindi (okra) or aloo (potatoes) also complement the flavors.
What makes this prawn curry with rice cake special in Indian‑inspired cuisine?
The combination of a fragrant, quick curry with a pan‑fried rice cake creates contrasting textures—soft, creamy sauce against a crunchy base—making the dish both comforting and exciting with minimal ingredients.
What are the authentic traditional ingredients for prawn curry versus acceptable substitutes?
Traditional ingredients include fresh prawns, coconut milk, mustard seeds, and curry leaves. In this recipe, mango chutney and yogurt replace coconut milk for convenience, while olive oil stands in for mustard oil.
How does the YouTube channel Jamie Oliver specialize in cooking?
Jamie Oliver’s YouTube channel focuses on accessible, family‑friendly recipes that emphasize fresh ingredients, simple techniques, and flavorful dishes that can be prepared quickly for busy households.
What is the cooking philosophy and style of the YouTube channel Jamie Oliver?
Jamie Oliver promotes rustic, wholesome cooking with a relaxed, informal style. He often uses pantry staples, encourages improvisation, and highlights the joy of sharing meals with loved ones.
What are the most common mistakes to avoid when making prawn curry with rice cake?
Common errors include over‑cooking the prawns, stirring the rice while it cooks (which prevents crust formation), and adding yogurt over high heat which can cause curdling. Follow the timing cues and add yogurt off the heat.
Why does this recipe use mango chutney instead of traditional coconut milk?
Mango chutney provides a quick sweet‑spicy depth without the need for a separate coconut milk preparation, keeping the dish fast‑track for weeknight cooking while still delivering authentic flavor layers.
Can I make this prawn curry ahead of time and how should I store it?
Yes. Cook the rice and let it cool, then refrigerate. Defrost prawns in advance, and keep the yogurt‑chutney sauce separate. Re‑heat the rice cake in a hot pan to restore crispness before serving.
Last updated: August 22, 2026
