butter prawns

butter prawns

I have no clue if such a curry exists, but I have no other proteins other than prawns and I want to eat butter chicken. So, I have decided to pretend this is chicken and cook the prawns like butter chicken. Haha. But with a few modified steps.
It taste super with naan or roti and rice!
Where I grew up, Indian food is part of our culture, and we eat it like our own. It has never occurred to me that it is strange for me, a Oriental looking person to be as knowledgeable in Indian food as another Indian because we eat these curries and roti from young. We cook these from young.
This is just my simple recipe innovated. Hope you’ll try and like it too!

Butter Prawn Curry

I like butter chicken a lot, but sometimes, I either do not have chicken or I feel like eating something else. This recipe combines the knowledge of cooking prawns and butter chicken. It is great!
Prep Time5 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: Butter chicken, indian, prawn
Servings: 4 hungry Asians
Author: Pamela Liu
Cost: $10


  • 12 large prawns or shrimp
  • 1 tbsp cooking oil
  • 2 tbsp butter
  • 2 tbsp cream or less!

Seasoning for prawns/shrimp

  • 1 tbsp ground massala
  • 1 tbsp ground coriander
  • 1 tbsp ground dried chilies add as much as you like!
  • 1/2 tsp salt


  • 1/2 cup onions cut 1/4 inch by 1/4 inch or chopped
  • 1 tsp cumin seeds/ground cumin
  • 1 tbsp ginger paste finely grated ginger is great
  • 1 tbsp garlic paste finely grated garlic is great
  • 1 tbsp ground coriander
  • 1 cup cut tomatoes
  • 1 red or green chilly or you can add this later as you adjust the spiciness
  • 2 tbsp cashew nuts
  • A pinch salt
  • 1/2 cup water


Initialize the prawns/shrimp

  • Season the prawns for not more than 1 hour.
  • Heat up the oil and add the prawns and cook for not more than 1 minute. We are not cooking but just giving some texture to the prawns.
  • Take the prawns out, but do not wash the pan. Set the prawns aside.

Make curry

  • Into the same pan, add onions and cumin.
  • Add the salt to quicken the cooking.
  • Add the rest of the ingredients to the pan once the onions turn slightly brown.
  • Stir through and add the water.
  • Bring it to boil, lower the heat to medium and cover until the tomatoes' skin comes off easily. About 10 to 15 minutes.
  • Switch off the heat and let it cool for at least 10 minutes.
  • Transfer all the ingredients of the curry into a blender and blend until smooth.
  • Pass the curry through a sieve.
  • Heat the pan up again and add butter, and once it melts, add the sieved curry.
  • When the curry is boiling, adjust the taste with salt and ground chilly or fresh chillies.
  • Add water if the curry is too thick.
  • Add the prawns and once it boils again, boil it further for another minute or two (depending on the size of your prawn/shrimp)
  • Scoop it up! And top with cream.
  • Top with coriander/chilies/anything! and serve with roti, naan, rice etc.