Prawn and Black Pepper Curry
This prawn and black pepper curry is ready in 30 minutes with coconut milk, bold spices, and succulent prawns—perfect for busy gluten-free weeknights!
You know those nights when you crave something deeply flavorful but can’t face another hour in the kitchen? That’s exactly when this prawn and black pepper curry swoops in to save dinner.
I stumbled onto this recipe during a particularly chaotic Tuesday when my kids needed help with homework, the laundry was piling up, and my stomach was demanding something more exciting than scrambled eggs. The beauty of this black pepper prawn curry is that it tastes like you’ve been simmering it all day, but it’s actually done in about 30 minutes from start to finish.
The cracked black pepper gives this spicy prawn black pepper curry its signature warmth—not overwhelming heat, but that lovely tingle that makes you reach for another bite. Plus, it’s naturally gluten-free, which means one less thing to worry about when you’re juggling everything else life throws at you.
Table of Contents
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Green chillies | 2, roughly chopped | Adjust for heat preference |
| Small onion | 1, chopped | Yellow or white works perfectly |
| Fresh ginger | Thumb-sized piece, roughly chopped | About 1 inch |
| Garlic cloves | 2, roughly chopped | Fresh is best |
| Olive oil | 1 tbsp | Or coconut oil |
| Cumin seeds | ½ tsp | Whole seeds preferred |
| Fenugreek seeds | ½ tsp, crushed | Essential for authentic flavor |
| Ground turmeric | ½ tsp | For color and earthiness |
| Black peppercorns | Crushed to make ½ tsp | Freshly crushed is magic |
| Coconut milk | 200ml | Full-fat for richest flavor |
| Raw shelled king prawns | 200g | Fresh or frozen (thawed) |
| Fresh coriander | A handful | For serving |
| Basmati rice | To serve | Perfectly gluten-free side |
Instructions
Step 1
Add the chillies, onion, ginger, and garlic to a small food processor or blender with just a splash of water. Whizz everything together until you’ve got a smooth, vibrant purée—it should look almost paste-like. This aromatic base is what gives your prawn curry with cracked black pepper its incredible depth of flavor right from the start.
Step 2
Heat 1 tablespoon of olive oil in a lidded pan over medium heat. Toss in the cumin and fenugreek seeds, and let them sizzle until they start popping and releasing their nutty aroma—this usually takes about 30 seconds. Stir in your onion purée, season with a good pinch of salt, then turn the heat down to medium-low and let everything cook gently for 5 minutes, stirring occasionally to prevent sticking.
Step 3
Add the turmeric and your freshly crushed black peppercorns, giving everything a good stir to coat the purée in those gorgeous spices. Pour in the coconut milk and give it another gentle stir to combine. Pop the lid on and let the curry simmer gently for 15 minutes—this is when all those flavors meld together into something truly special.
Step 4
Add your prawns to the simmering sauce and cook for 3-4 minutes, stirring gently once or twice. The prawns are done when they’ve turned from grey to that beautiful pink color and feel firm to the touch. Scatter fresh coriander over the top and serve immediately with fluffy basmati rice to soak up every bit of that incredible sauce.
Substitutions
Can’t find fenugreek seeds?
While fenugreek adds an authentic slightly bitter, maple-like note to this black pepper prawn curry, you can substitute with a tiny pinch of curry powder or simply leave it out. The curry will still be delicious, just with a slightly different flavor profile.
Need a dairy-free option?
Good news—this spicy prawn black pepper curry is already completely dairy-free since we’re using coconut milk! Just double-check that your curry accompaniments are also dairy-free if you’re serving to someone with allergies.
Olive oil alternatives
Coconut oil is actually my favorite swap here because it complements the coconut milk beautifully and adds an extra layer of richness. Avocado oil works wonderfully too if you prefer a more neutral flavor.
Fresh vs. frozen prawns
Frozen prawns work perfectly in this recipe—just make sure they’re fully thawed and patted dry before adding them to the curry. According to trusted seafood nutrition guidance, frozen prawns often retain their nutrients just as well as fresh ones when properly handled.
Making it milder
If you’re cooking for kids or anyone sensitive to heat, reduce the green chillies to just one (or skip them entirely) and use a bit less black pepper. The curry will still have gorgeous flavor without the fiery kick.
Troubleshooting
Curry sauce too thin?
Let it simmer uncovered for an extra 5 minutes before adding the prawns, or add a teaspoon of cornstarch mixed with cold water. The sauce should coat the back of a spoon nicely when it’s ready.
Prawns turning rubbery?
You’ve likely overcooked them just a touch. Prawns cook incredibly fast—as soon as they turn pink and curl into a C-shape, they’re done. Pull them off the heat immediately to keep them tender and succulent.
Spices not fragrant enough?
This usually means the cumin and fenugreek didn’t get enough time to bloom in the oil. Make sure your pan is properly heated and let those seeds really pop and sizzle for at least 30 seconds before adding the purée.
Sauce curdled or split?
This can happen if the heat is too high when you add the coconut milk. Always keep your heat at medium-low to gentle simmer, and stir regularly. If it does split, a quick whisk usually brings it back together.
Storage and Meal Prep
Store any leftover prawn and black pepper curry in an airtight container in the fridge for up to 2 days. Prawns don’t love being reheated multiple times, so try to only reheat what you’ll eat in one sitting. Warm it gently on the stovetop over low heat, adding a splash of water or coconut milk if the sauce has thickened too much.
For meal prep, you can make the sauce base up to 2 days ahead and keep it refrigerated. When you’re ready to eat, simply reheat the sauce, bring it to a gentle simmer, and add fresh prawns. This way you get maximum flavor with minimal weeknight stress—exactly what busy families need.
Serving Suggestions
This prawn curry with cracked black pepper pairs beautifully with steamed basmati rice, but don’t stop there. Try it with cauliflower rice for a lighter option, or scoop it up with warm naan (use gluten-free naan, of course!). Man, oh man, it’s also incredible alongside my sweet chili roasted Brussels sprouts for a veggie-packed meal that’ll make everyone at the table happy.
A simple cucumber raita or a squeeze of fresh lime juice on top adds a cooling contrast to the peppery warmth. If you’re feeling extra, throw together a quick side salad with fresh greens, cherry tomatoes, and a light vinaigrette.
Variations
Thai-inspired twist
Add a tablespoon of Thai red curry paste along with the spices and finish with a squeeze of lime juice and fresh basil instead of coriander. The flavors shift beautifully toward Southeast Asian territory while keeping that gorgeous black pepper backbone.
Protein swaps
This recipe works brilliantly with chunks of firm white fish, scallops, or even cubed chicken breast. Just adjust cooking times accordingly—fish takes about the same time as prawns, while chicken needs 8-10 minutes to cook through completely.
Veggie-loaded version
Toss in some baby spinach, diced bell peppers, or snap peas during the last few minutes of cooking. They’ll add color, nutrition, and extra texture without competing with the star ingredients.
Extra creamy
Double the coconut milk for a richer, more luxurious sauce that’s perfect for soaking up with rice or gluten-free bread. You might need to simmer it a bit longer to thicken, but it’s absolutely worth it for special occasions.
Prawn and Black Pepper Curry FAQs
Can I make this prawn and black pepper curry ahead of time?
You can prep the spice paste and even make the entire sauce base up to 2 days ahead. Just store it in the fridge and add the prawns fresh when you’re ready to serve. This keeps the prawns from getting tough and rubbery from sitting in the sauce too long.
How spicy is this black pepper prawn curry?
It has a medium heat level with a pleasant warmth from the cracked black pepper and green chillies. If you’re heat-sensitive, simply reduce the chillies and peppercorns to your comfort level. The curry is incredibly flavorful even when dialed down.
What’s the best way to crush black peppercorns?
A mortar and pestle gives you the most control and releases amazing aromatics. Well… if you don’t have one, place the peppercorns in a zip-top bag and whack them gently with a rolling pin or heavy pan until coarsely crushed.
Why use fenugreek seeds in this recipe?
Fenugreek adds a slightly bitter, nutty depth that’s characteristic of South Asian curries. According to expert culinary spice research, it also offers potential health benefits including digestive support and blood sugar regulation.
Can I use light coconut milk instead of full-fat?
Absolutely, though the sauce won’t be quite as rich and creamy. Light coconut milk works well if you’re watching calories, but I’d recommend adding a tablespoon of cashew butter or tahini to boost the creaminess factor.
This prawn and black pepper curry has become my go-to when I need something special but don’t have hours to spend cooking. It’s bold, comforting, and so much easier than ordering takeout—plus you know exactly what’s going into your food.
Pair it with my one-pot ground beef and broccoli earlier in the week for varied weeknight dinners, or serve it alongside my kale chicken pesto soup for a cozy weekend spread. However you enjoy it, this curry proves that gluten-free cooking can be exciting, flavorful, and totally stress-free.
Prawn and Black Pepper Curry
Equipment
- Food processor or blender
- Lidded pan
- Mortar and pestle (optional)
Ingredients
- 2 green chillies roughly chopped
- 1 small onion chopped
- 1 thumb-sized piece fresh ginger roughly chopped
- 2 cloves garlic roughly chopped
- 1 tbsp olive oil
- ½ tsp cumin seeds
- ½ tsp fenugreek seeds crushed
- ½ tsp ground turmeric
- ½ tsp black peppercorns crushed
- 200 ml coconut milk
- 200 g raw shelled king prawns
- 1 handful fresh coriander to serve
- basmati rice to serve
- salt to taste
Instructions
- Add the chillies, onion, ginger, and garlic to a small food processor or blender with just a splash of water. Whizz everything together until you’ve got a smooth, vibrant purée—it should look almost paste-like. This aromatic base is what gives your prawn curry with cracked black pepper its incredible depth of flavor right from the start.
- Heat 1 tablespoon of olive oil in a lidded pan over medium heat. Toss in the cumin and fenugreek seeds, and let them sizzle until they start popping and releasing their nutty aroma—this usually takes about 30 seconds. Stir in your onion purée, season with a good pinch of salt, then turn the heat down to medium-low and let everything cook gently for 5 minutes, stirring occasionally to prevent sticking.
- Add the turmeric and your freshly crushed black peppercorns, giving everything a good stir to coat the purée in those gorgeous spices. Pour in the coconut milk and give it another gentle stir to combine. Pop the lid on and let the curry simmer gently for 15 minutes—this is when all those flavors meld together into something truly special.
- Add your prawns to the simmering sauce and cook for 3-4 minutes, stirring gently once or twice. The prawns are done when they’ve turned from grey to that beautiful pink color and feel firm to the touch. Scatter fresh coriander over the top and serve immediately with fluffy basmati rice to soak up every bit of that incredible sauce.
