Kala’s Prawn and Capsicum Curry

The unique flavour of prawns lends itself to be combined with different kinds of vegetables. I have already posted a few such recipes (Prawn and Colocasia Curry, Prawn and Cabbage Curry, Prawn and Snake Gourd Poriyal). Another advantage in combining prawns with vegetables is that it has no skin or bones, and the flavour does not vary with the type of prawn. I created this recipe combining prawns with capsicum and a different combination of spices from the others.


Prawn and Capsicum Curry - Kalas Kalai

Prawn and Capsicum Curry

Nutritive Value

Prawns provide 17 g of very good quality protein per 100 g. They are also low in fat. Capsicum is low in calories but rich in vitamin C (123 mg per 100 g) and carotenoids (2,511 µg per 100 g), which are very good anti-oxidants.


  • ½ kg shelled and deveined Prawns
  • 2 large Capsicums cut into chunks
  • 2 large Onions cut into chunks
  • 1 Tomato, diced
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1 T Mutton or Chicken Masala Powder
  • ¼ tsp Pepper Powder (optional)
  • ¼ C Vegetable Oil
  • 1 tsp Salt or to taste

To Marinate

  • ½ Lime, juice of
  • ¼ tsp Turmeric Powder
  • 1 tsp Kashmiri Chilli powder
  • 1 tsp Salt


  1. Marinate the prawns in the ingredients listed under ‘to marinate’ for half an hour.
  2. Heat the oil in a large non-stick kadai or wok.
  3. Fry the capsicum chunks without stirring too much. Remove when almost cooked and set aside.
  4. Fry the onion chunks in the same oil till translucent. Do not brown. Remove three-fourths of the onion and set aside.
  5. To the remaining onion in the kadai, add the ginger and garlic pastes and one tablespoon of water and stir.
  6. When a pleasing aroma arises, add the tomatoes and fry. Add salt and stir.
  7. When the tomatoes are cooked, add the masala powder and pepper powder.
  8. Add the prawns, and fry till they are well cooked. Reserve the marinade.
  9. Now add the marinade, the capsicum and the onion. Stir till the prawns, capsicum and onion have blended together.
  10. Remove from heat and serve.


  1. I always use Kashmiri Chilli powder because of its mild heat and its glorious red colour. If you are using any other variety, use only half the amount.
  2. If you live in a place where chicken and mutton masala powders are not available, you can use any curry powder of your choice, but do not use garam masala powder as the dish will taste only of garam masala.
  3. If you want a milder curry, you can leave out the pepper powder.
  4. I fry the capsicum and onion separately, remove and add them later to maintain the crispness of the vegetable.
  5. If you cook the capsicum along with the tomatoes and the masala, it will not only become mushy, the strong flavour of capsicum will also be released and will dominate the curry.
  6. There’s no need to add any water. The prawn and the vegetables give out sufficient water for cooking.

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