Prawn Kofta Curry is not something you come across often, and that is what makes it worth trying. The prawns are ground, spiced and shaped into koftas before being fried and added to the gravy, rather than being cooked whole in a sauce. It feels a little more considered than a standard prawn curry, while still using ingredients most Indian kitchens already stock. The koftas hold their shape well in the gravy and absorb the flavour without falling apart, provided a few simple steps are followed. This recipe works equally well as a shrimp kofta dish if smaller prawns are all you have.
About the Recipe
This recipe has two stages. First, the koftas: prawns are ground coarsely, mixed with aromatics and spices, shaped into balls and fried in a bread crumb coating until golden and cooked through.
The curry comes next. Sliced onions, grated tomatoes, whisked curd and spice powders are cooked together until the oil separates. The koftas go in last with a cup of water and cook for just five minutes, which is enough to bring everything together without making them dense or rubbery.
Why You Will Love This Recipe
The koftas have a lightly crisp exterior from the bread crumb coating and a soft, well-seasoned interior. That texture holds even after a few minutes in the gravy, which is something most prawn curries cannot offer once the prawns are in the sauce.
The gravy itself is straightforward. Whisked curd gives it a mild tang without needing coconut milk or cream, and the base comes together from spices and ingredients most cooks already have at hand.
Cooking Tips
The most common mistake is making the kofta mixture too wet, which causes the balls to break apart during frying. Knead the prawn mixture thoroughly and chill it for about ten minutes before shaping if it feels sticky.
Do not skip the bread crumb coating. It forms the crust that holds each kofta together. Fry on medium heat so the inside cooks through before the outside browns too fast.
Whisk the curd completely smooth before adding it to the curry. Cold curd added directly to a hot pan is the main reason it splits.
Top Tips
- Grind the prawns coarsely, not to a fine paste. Some texture in the mixture makes the finished koftas less dense.
- Chill the shaped koftas for about 10 minutes before rolling in bread crumbs if the mixture feels too soft to handle.
- Fry on medium heat and turn the koftas gently. High heat browns the outside quickly but leaves the inside undercooked.
- Always whisk the curd smooth before adding it to the hot pan to avoid curdling in the gravy.
- Add only 1 cup of water when putting the koftas into the curry. Too much water thins the gravy and the koftas can become waterlogged.
- Drain the fried koftas on kitchen paper before adding to the curry so excess oil does not make the gravy greasy.
Serving and Storing Suggestions
Serve the curry hot, garnished with chopped coriander leaves and accompanied by mint chutney as the recipe suggests. It also goes well with steamed rice or plain roti.
Leftovers can be refrigerated for up to a day. Reheat gently on a low flame with a splash of water, as the koftas tend to absorb the gravy as they sit. The koftas are best eaten fresh and do not freeze well once they are in the curry.
Similar Recipes
Nutrient Benefits
Prawns are a good source of protein and relatively low in fat. The egg in the kofta mixture adds further protein. Curd contributes calcium and some protein to the gravy. Coriander leaves provide small amounts of vitamins A and C. Overall, this is a reasonably protein-rich dish when served as part of a balanced meal.
Prawn Kofta Curry
Ingredients
- For the Kofta:
- 500 gms, shelled, deveined and washed Prawns
- 2 tsp Ginger Garlic
- 1 , small, minced Onion
- 1 , beaten Egg
- 2 tblsp, chopped Coriander Leaves
- 1/2 tsp Garam Masala Powder
- 1/2 to 1 tsp (adjust as desired) Red Chilli Powder
- 2 cups Bread Crumbs
- Salt as per taste
- Oil for frying
- For the Curry:
- 2 , medium and finely sliced Onions
- 2 , medium and grated Tomatoes
- 1 cup, whisked Curd
- 1 tsp Garam Masala Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1/4 tsp Turmeric Powder
- 1/2 to 1 tsp (adjust as desired) Red Chilli Powder
- Salt - to taste
- 2 tblsp Oil
Instructions
- To make the kofta, grind the prawns coarsely and transfer to a bowl.
- Add all the other kofta ingredients, except the bread crumbs and oil, and mix well.
- Knead well and shape into small balls.
- Heat the oil for frying in a kadai or wok.
- Roll the kofta balls in the bread crumbs and fry on medium heat, till cooked through and golden.
- Remove the kofta from the pan and drain on kitchen paper. Keep aside.
- To make the curry, heat the oil in a pan. Add the onions and fry on medium heat, till soft.
- Add the remaining ingredients and cook on medium heat, till oil separates and floats on the surface.
- Add the koftas and 1 cup of water.
- Cook for 5 minutes longer.
- Garnish with coriander leaves and serve hot with mint chutney.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I use shrimp instead of large prawns for this recipe?
Yes, smaller shrimp work fine for making shrimp kofta. The process is the same. Just devein and wash them thoroughly before grinding. Smaller shrimp tend to have a little more moisture, so knead the mixture well and chill it briefly before shaping if it feels too soft.
My koftas are breaking apart while frying. What am I doing wrong?
This usually happens when the mixture is too wet or has not been kneaded enough. Mix and knead the prawn mixture thoroughly before shaping. If it still feels loose, refrigerate the shaped balls for about 10 minutes before rolling them in bread crumbs. Also make sure the oil is properly heated before adding the koftas, and do not move them too soon after placing them in the pan.
The curd curdled when I added it to the curry. How do I prevent this?
Whisk the curd until completely smooth before adding it to the pan. Lower the heat slightly when you add it and stir continuously for the first minute or so. Adding cold curd to a very hot pan is the main reason it splits. Letting the curd come closer to room temperature before using it also helps.
Can I bake the koftas instead of deep frying them?
You can bake them at around 200 degrees Celsius for 15 to 18 minutes, turning once halfway through, with a light brush of oil on the surface. The koftas will not have quite the same golden crust as the fried version, but they will hold together and cook through. The curry works the same way with baked koftas.
How long should I cook the koftas in the curry, and will they fall apart?
The recipe calls for 5 minutes of cooking after adding the koftas and water. That is enough time for them to absorb the flavour of the gravy without losing their shape. If you cook them much longer, especially with frequent stirring, they can start to break apart. Stir gently and keep the heat at medium to low during this stage.
