Prawn Curry

How long do prawns take to cook?

Three to four minutes in simmering gravy, and that is the whole of it. They turn from grey and translucent to pink and opaque, and at that point they are done. Another two minutes and the muscle contracts into something rubbery that no amount of further cooking will loosen, because there is no collagen here to break down as there is in mutton. This is why the gravy must be complete before the prawns arrive: nothing can be adjusted after.

What shape tells you a prawn is ready?

A loose C is cooked; a tight O is overcooked. Prawns curl as the muscle contracts, and the degree of curl is a more reliable guide than colour in a red gravy where you cannot see the change well. Learning to spot the difference is worth more than any timer, since prawn size varies so much that a fixed time is only ever a starting point.

How do you choose and store prawns?

Fresh prawns smell of clean seawater, feel firm, and have shells that adhere tightly with heads still attached at the joint rather than loose. Any sourness or ammonia, any sliminess, or black spreading beyond the head means they are past use. Frozen prawns are often the better buy inland, since they are frozen at sea within hours; thaw them in the refrigerator overnight rather than in warm water, and never refreeze them once thawed. Keep them cold right up to the moment they go in, and cook them the day you buy them fresh.

Should the vein be removed?

Yes, on anything but the smallest prawns. That dark line is the digestive tract and it carries grit, which is unpleasant to bite into, and it can taste faintly bitter in larger prawns. It is a matter of texture and taste rather than safety, since cooking deals with the rest. A shallow cut down the back with a paring knife and a lift with the tip is all it takes, and the same cut helps the gravy penetrate.

Are prawns bad for cholesterol?

The old advice has softened considerably. Prawns are high in dietary cholesterol but very low in saturated fat, and for most people it is saturated fat, not dietary cholesterol, that moves blood lipids appreciably. In this particular dish the coconut milk contributes far more saturated fat than the prawns contribute cholesterol. Anyone managing diagnosed high cholesterol should follow their own clinician's advice and can read our Indian cholesterol diet chart alongside it; the underlying evidence is unpacked in the cardiac nutrition course.

Why does coconut milk split?

Because it was boiled. Coconut milk is an emulsion of fat and water held loosely together, and a rolling boil breaks it so the oil separates and the gravy looks curdled. Add the thick milk at the end, over a low flame, and take the pan off as soon as it is hot. Thin coconut milk, which has less fat, tolerates simmering and is what carries the earlier cooking. A version built on ground coconut paste instead, as in Bengali chingri malai curry, behaves differently again.

Can prawn curry be reheated?

It can be, once, gently, and it will be slightly worse for it. The prawns firm up further on a second heating, so warm it over a low flame only until it steams rather than bringing it back to a simmer. Cool it and refrigerate within two hours of cooking and eat it the next day. Seafood is not a thing to leave standing on a warm kitchen counter for an afternoon.