Spicy Indian Prawn Curry Soup Recipe (Kokum-Tamarind)
35 minutes
1131 reads
About Spicy Indian Prawn Curry Soup Recipe (Kokum-Tamarind)
Dive into a flavorful journey with this authentic Indian Prawn Curry Soup, a vibrant and aromatic dish inspired by South Indian rasam. Succulent prawns simmer in a tangy broth infused with the unique sourness of kokum (or tamarind), complemented by warming spices and a hint of heat from green chilies. This light yet deeply flavorful soup is perfect for a comforting lunch or a light dinner.The recipe features a simple yet effective blend of onions, ginger, garlic, and a touch of curry powder, creating a harmonious balance of flavors. The addition of mustard seeds and curry leaves adds a delightful textural and aromatic complexity. Whether you're a seasoned curry enthusiast or a curious beginner, this recipe is sure to impress.Enjoy this taste of coastal India, easily adaptable to your spice preference and pantry staples. Even without kokum, the tamarind provides that essential tangy depth, ensuring a consistently delicious result. Serve hot with a dollop of coconut milk for an extra creamy indulgence.
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
For the Soup
- 250g grams Prawn peeled and deveined; 6-8 large prawns
- 1 Onion medium
- 1 inch Ginger
- 4-6 Garlic cloves
- 2-4 Chili adjust to your spice preference, green
- 2-3 Kokum or 1 tbsp tamarind paste (soaked in warm water)
- 1 Tomato medium
- 1 tbsp Curry Powder malvan dry curry powder (or your preferred blend)
- 1 tsp Turmeric Powder
- 2 cup Water
- Salt to taste
For Tempering
- 1 tbsp Mustard Seed rai
- 4-5 Curry Leaf
- 2-3 Chili adjust to your spice preference, dried, red
- 1 tbsp Oil vegetable or coconut oil
Instructions
Prepare the Prawns
- Boil prawns with 1 tsp turmeric powder, salt, and 2 cups of water for 5 minutes. Remove prawns and set aside the cooking liquid (stock).
Make the Paste
- Grind the onion, ginger, garlic, green chilies, soaked kokum (or tamarind paste), and tomato into a smooth paste.
Prepare the Curry Base
- Heat oil in a pan or wok. Add mustard seeds and curry leaves. Once the seeds splutter, add the curry powder and sauté briefly.
Simmer the Soup
- Pour in the prawn stock. Season with salt. Simmer for 5 minutes. Remove from heat and strain the liquid through a fine-mesh sieve to obtain a clear gravy.
Cook the Prawns
- Return the strained gravy to the pan. Add the prawns and cover. Cook for 5-7 minutes until prawns are pink and cooked through. If desired, stir in 1 tsp of sugar.
Temper and Serve
- In a small pan, heat oil. Add mustard seeds, curry leaves, and red chilies. Once the mustard seeds splutter, pour this tempering over the soup. Serve hot.
Recipe Notes
Expert Tips for the Best Indian Prawn Curry Soup
- For a richer flavor, use coconut milk instead of water for boiling prawns.
- Adjust the number of green chilies and red chilies to control the level of spiciness according to your preference.
- If you don't have kokum, tamarind paste is an excellent substitute. Make sure to soak the tamarind paste in warm water to soften it before adding to the paste.
- Garnish with fresh cilantro or curry leaves before serving for an added pop of freshness and color.
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Recipe Nutrition
Calories: 10kcalCarbohydrates: 2gSugar: 1g
indrani sen
Articles: 8
4 Comments
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So delicious! Excited to make it.
Such a delicious dish! Thank you.
Thanks for the inspiration! Looks tasty.
Such a delicious dish! Thank you.