Amritsari Dhaba Prawn Curry

 

Amritsari Dhaba Prawn Curry is a rustic, high-flavour dish that brings the bold, roadside culinary traditions of Punjab’s highways to a beloved seafood delicacy. Unlike delicate, creamy curries, the dhaba-style prawn curry is known for its thick, spicy, and slightly coarse masala, often cooked in a heavy-bottomed wok (kadhai) until the oil separates and coats every piece of the seafood.

 

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Important Tips when cooking prawns:

The best, most impactful tip - do NOT overcook the prawns! Prawns become rubbery, flavourless and dry from overcooking. Prawns only need 5 minutes to cook through, going up to a maximum of ten minutes for king prawns. 

Additionally, they don't need to be simmered with the lid on. A quick, high-heat sauté with the lid off is the best way to ensure optimal flavour and texture. 

Aside from that delicious little bite it gives, the crunchy texture and that natural taste of the sea it has, the love about prawns is how quick and easy they are to cook.

Raw prawns take approximately 5 odd minutes to cook through, meaning dinner can literally be on the table in a couple of minutes with very little hard work! 

Make this flavor-packed Amritsari Dhaba Prawn Curry (Prawn Masala) in under 30 minutes.

Serve it with any Indian bread or rice for a hearty meal. They go well with a fresh roti, naan of any kind and alongside rice too with a side salad too

If you would like to serve this alongside another curry, something vegetarian such as Achari Aloo Ki Bhujia, Bhindi or even Tadka Dal.

Prep: 10 minutes

Cook: 20 minutes 

Total: 30 minutes 

Servings: 4 people

Ingredients: 

For The Marination:

500 g medium-sized shrimp cleaned and deveined

Salt and Kashmiri red chilli powder as per taste

1 tbsp lime juice

For The Curry:

1 tsp cumin seeds

1 cup finely chopped onions

2 tsp ginger garlic paste

Half cup pureed fresh tomatoes

Half cup yogurt (dahi, curd) (whisked)

2 tsp coriander powder

Half tsp cumin powder

Half tsp  turmeric powder

Half tsp Garam masala powder

Salt and Kashmiri red chili powder as per taste

2 tbsp chopped cilantro (fresh coriander leaves)

4 tbsp oil

Method:

Marinate The Shrimp:

Rinse clean and devein the Prawns and drain well.

Mix Prawns, salt, chili powder, and lime juice in a bowl and keep aside.

Sear the Prawns: Heat 1 tbsp of oil and ghee in a kadhai. Sear the prawns on high heat for 30–40 seconds per side. Remove immediately to prevent them from turning rubbery.

Make the Curry:

Heat oil in a pan over medium-high heat.

Once the oil is hot, add cumin seeds and let them crackle for 4-5 seconds.

Add onions and cook until they turn light brown, stirring frequently.

Add ginger garlic paste and cook until the onions are dark brown. Stir frequently while cooking.

Now add tomatoes and yogurt and cook for 2-3 minutes, stirring continuously and vigorously to prevent the yogurt from curdling.

Add coriander powder, turmeric powder, red chili powder, cumin powder, and salt, and cook for 2-3 minutes.

Mix the marinated and seared shrimp and half cup of hot water in the pan. Cook for 5-6 minutes.

Add more water if you like a thinner gravy. Check for salt and add more if needed.

Add garam masala powder and cilantro and mix well. Serve hot.

Serve it with a fresh roti, naan of any kind and alongside rice too for a hearty meal with a side salad too

You can also serve with vegetarian Achari Aloo Ki Bhujia, Bhindi or even Tadka Dal.