Prawn Kofta curry is one of the favourite food of Sindhi’s. A bit about Sindhis- They are initially from Sindh, now a part of Pakistan. On contemporary world maps, Sindh has Punjab to the north, the Indus River and Balochistan to the west, Gujarat and Rajasthan to the east and the Arabian Sea to the south. While Sindhis have borrowed from multiple food cultures, they also have their rich heritage of traditional dishes; this has remained unchanged throughout the centuries. Fish is a regular part of traditional Sindhi food. Interestingly, only freshwater or river fish is a favoured by most Sindhis. Shellfish is not highly regarded, prawns being the only exception.


  1. Prawns shelled and washed – 500 Grams
  2. Ginger Paste – 1 Tsp
  3. Garlic Paste – 1 Tsp
  4. One small minced onion
  5. One whisked egg
  6. Chopped fresh coriander leaves – 2 Tablespoon
  7. Garam Masala Powder – Half Tsp
  8. Red Chilli powder to taste
  9. Salt to taste
  10. Oil for frying
  11. Fine Breadcrumbs – 2 Cups


  1. Oil – 2 Tablespoon
  2. 2 Medium sized onions – sliced
  3. 2 Medium sized tomatoes – grated
  4. 1 cup curd – whisked smooth
  5. Garam Masala Powder – 1 Tsp
  6. Coriander-Cumin powder – 2 Tsp
  7. Turmeric Powder- 1/4 Tsp
  8. Red Chilli powder to taste
  9. Salt to taste

How to make Prawn Kofta Curry?


  • Grind the prawns coarsely and transfer to a bowl. Mix in the remaining kofta ingredients, except the breadcrumbs and oil. Knead well and shape into small balls.
  • Heat the oil for frying in a kadhai. Roll the kofta balls in breadcrumbs and cook on medium heat, till it turns golden.
  • Remove the kofta from the pan and drain on kitchen paper and set aside.


  • Heat the oil in a pan and add the onions and fry on medium heat till it gets soft.
  • Add the remaining curry ingredients and cook on medium heat, till oil separates and floats to surface.
  • Add the koftas and 1 cup of water. Cook for 5 minutes longer.
  • Garnish with coriander leaves and serve hot with mint chutney.

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