Gordon Ramsay’s prawn curry recipe is a Bengali-style coconut curry where the prawns (shrimp) are marinated in turmeric and salt, then simmered in a sauce built from blitzed onion, ginger, garlic, green chillies, and whole spices like mustard seeds, cardamom, and cinnamon. I read this recipe in his Great Escape book, and the prawns only cook for 2-3 minutes at the end so they stay tender instead of turning rubbery.
Ramsay writes in the book that marinating prawns in turmeric and salt before cooking is a Bengali technique he picked up during filming. I had never marinated prawns before, and this technique made it one of the most distinctive in my curry collection, I always just threw them straight into the pan, but that 5-minute turmeric soak takes the fishiness away and gives them a golden colour that looks proper.
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Why Ramsay Marinates the Prawns First
The turmeric and salt marinade is not about flavour, it is about removing the raw fishy smell that cheap prawns sometimes have. Even 5 minutes in the bowl makes a difference you can smell before the prawns touch the pan.
Gordon also adds the prawns last and cooks them for only 2-3 minutes. I left them in for 8 minutes once because I was distracted, and they shrank to half their size and went chewy.
Prawn Curry Ingredients
- 400g (14 oz) large raw prawns (shrimp), peeled and deveined
- ½ tsp ground turmeric (for marinade)
- Pinch of sea salt (for marinade)
- 2 onions, peeled and roughly chopped
- 2cm (1-inch) piece fresh ginger, peeled and roughly chopped
- 3 garlic cloves, peeled and roughly chopped
- 2 green chillies, deseeded and chopped
- 2 tbsp vegetable oil
- 2 tsp mustard seeds
- ½ tsp hot chilli powder
- 2 whole cloves
- 4 green cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 1 whole dried chilli
- 400ml (1.75 cups) tinned coconut milk
- Fresh coriander (cilantro), to garnish
How To Make Gordon Ramsay Prawn Curry
- Marinate the Prawns: Place the prawns in a bowl with the turmeric and a pinch of salt. Mix well and leave for 5-10 minutes.
- Make the Paste: Put the onions, ginger, garlic, and green chillies into a food processor with 2 tablespoons of water. Blend to a smooth paste.
- Toast the Whole Spices: Heat the oil in a large pan. Add the mustard seeds, chilli powder, cloves, cardamom, cinnamon, bay leaves, and dried chilli. Fry for 1-2 minutes until the mustard seeds start to pop.
- Cook the Paste: Add the blitzed onion paste to the pan and fry on low heat for 12-15 minutes, stirring regularly, until the paste turns golden and the oil separates.
- Add Coconut Milk: Pour in the coconut milk, stir well, and bring to a gentle simmer.
- Cook the Prawns: Add the marinated prawns and simmer for 2-3 minutes until they turn pink and are just cooked through. Do not overcook.
- Serve: Garnish with fresh coriander (cilantro) and serve with steamed rice or warm Indian bread.
Can I Use Frozen Prawns?
Yes. Defrost them fully in cold water first and pat dry before marinating. Frozen prawns release extra water, so simmer uncovered for an extra 2 minutes if the sauce looks thin.
Fresh king prawns are better if you can get them, but I have made this with frozen supermarket prawns and it was still good. The paste and coconut milk do most of the heavy lifting.
What to Serve With Prawn Curry
Plain steamed rice is the traditional pairing. The sauce is thin and fragrant, not thick like a tikka masala, so it soaks into the rice nicely.
I sometimes serve this alongside a chicken biryani or a vegetable curry when I want a full spread. The Bengali flavours sit well next to almost anything.
Keeping Prawn Curry
Eat it the same day if you can. Prawns lose their texture fast in the fridge, and reheating makes them tougher.
For a lighter meal, the Gordon Ramsay cauliflower soup with brown butter takes 25 minutes.
If you must store it, fridge for 1 day only. Reheat gently in a pan, not the microwave, and do not let it boil or the prawns will shrink.
FAQs
- Where is this recipe from? Gordon Ramsay’s Great Escape, the India edition. The NZ Herald also published the full recipe from the book. Ramsay describes it as a Bengali classic that he learned during filming in India.
- Can I use shrimp instead of prawns? Prawns and shrimp cook the same way in curry. Use whatever is available. The recipe works with either, just keep the 2-3 minute cook time.
- Why do the mustard seeds need to pop? Popping releases their flavour into the oil. If you add the paste before the seeds pop, the mustard taste is flat and you miss that sharp, peppery note that makes Bengali curries different.
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Nutrition Facts (Per Serving)
- Calories: 320 kcal
- Total Fat: 22g
- Protein: 24g
- Total Carbohydrate: 8g
Gordon Ramsay Prawn Curry Recipe
4
servings15
minutes20
minutes35
minutesGordon Ramsay’s prawn curry recipe is a Bengali-style coconut curry where the prawns (shrimp) are marinated in turmeric and salt, then simmered in a sauce built from blitzed onion, ginger, garlic, green chillies, and whole spices like mustard seeds, cardamom, and cinnamon. I read this recipe in his Great Escape book, and the prawns only cook for 2-3 minutes at the end so they stay tender instead of turning rubbery.
Ramsay writes in the book that marinating prawns in turmeric and salt before cooking is a Bengali technique he picked up during filming. I had never marinated prawns before, I always just threw them straight into the pan, but that 5-minute turmeric soak takes the fishiness away and gives them a golden colour that looks proper.
Ingredients
400g (14 oz) large raw prawns (shrimp), peeled and deveined
½ tsp ground turmeric (for marinade)
Pinch of sea salt (for marinade)
2 onions, peeled and roughly chopped
2cm (1-inch) piece fresh ginger, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
2 green chillies, deseeded and chopped
2 tbsp vegetable oil
2 tsp mustard seeds
½ tsp hot chilli powder
2 whole cloves
4 green cardamom pods
1 cinnamon stick
2 bay leaves
1 whole dried chilli
400ml (1.75 cups) tinned coconut milk
Fresh coriander (cilantro), to garnish
Directions
- Marinate the Prawns: Place the prawns in a bowl with the turmeric and a pinch of salt. Mix well and leave for 5-10 minutes.
- Make the Paste: Put the onions, ginger, garlic, and green chillies into a food processor with 2 tablespoons of water. Blend to a smooth paste.
- Toast the Whole Spices: Heat the oil in a large pan. Add the mustard seeds, chilli powder, cloves, cardamom, cinnamon, bay leaves, and dried chilli. Fry for 1-2 minutes until the mustard seeds start to pop.
- Cook the Paste: Add the blitzed onion paste to the pan and fry on low heat for 12-15 minutes, stirring regularly, until the paste turns golden and the oil separates.
- Add Coconut Milk: Pour in the coconut milk, stir well, and bring to a gentle simmer.
- Cook the Prawns: Add the marinated prawns and simmer for 2-3 minutes until they turn pink and are just cooked through. Do not overcook.
- Serve: Garnish with fresh coriander (cilantro) and serve with steamed rice or warm Indian bread.
