INDIAN SHRIMP (PRAWN) CURRY
A yogurt-based prawn curry. For garam masala, use your favorite recipe. There are several recipes here at Food.com.
Provided by Outta Here
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place prawns in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper. Stir well to coat, then cover and marinate in the refrigerator for 15 minutes.
- Meanwhile, cook the rice according to packet instructions. Cover and keep warm.
- Heat 1 tbs oil in a wok or frypan over medium-high heat. Add prawns and stir-fry for 2-3 minutes until lightly golden. Remove with a slotted spoon and set aside. Add the remaining 1 tbs oil to the pan, reduce the heat to medium, then add onion and cook, stirring, for 5 minutes until softened. Stir in the tomato, then cover and simmer over medium heat for 5 minutes until tomato is softened.
- Return prawns to pan with yoghurt and cilantro, then warm through, stirring, for 1 minute.
- Season to taste, then serve with rice.
Nutrition Facts : Calories 569.5, Fat 13.4, SaturatedFat 1.4, Cholesterol 178.8, Sodium 821.2, Carbohydrate 83.5, Fiber 6.1, Sugar 6.8, Protein 28.8
JAMIE'S SOUTH INDIAN PRAWN CURRY
This curry is a complete joy. As well as being seriously tasty, it's good for you, too. Prawns are packed with vitamin B12, which is what keeps metabolic functions in your body going, so that your cells can use the energy from the food you eat. Plus, spinach is super-high in vitamin K, which keeps our bones healthy. Coming in at under half an hour, this is a quick and easy weeknight supper that ticks all the boxes and promises big on flavour. Enjoy!
Provided by Jamie Oliver
Time 25m
Yield 2
Number Of Ingredients 14
Steps:
- Fill a medium pan with salted water, place over a high heat and bring to a boil.
- Peel and finely slice the garlic and onion, then peel and finely grate the ginger. Halve and deseed the chilli, then finely slice. Roughly chop the tomatoes.
- Add the rice to the boiling water and cook for 10 minutes, or until tender. Drain in a sieve, then return to the warm pan, cover with a lid and set aside off the heat.
- Heat 2 tablespoons of oil in a medium pan over a medium heat, add the mustard seeds, garam masala and turmeric, then fry for 1 minute.
- Add the onion, garlic and ginger, then fry for 10 minutes, or until softened. Add the chilli, tomatoes and a splash of water, then turn the heat up and cook for a further 3 minutes.
- Next, add the prawns and coconut milk, bring to the boil then reduce the heat slightly and simmer gently for 3 to 4 minutes, or until the prawns are just cooked.
- Stir through the spinach and cook for a further 1 to 2 minutes until the spinach has wilted.
- Divide the rice between plates. Season the prawn curry to taste with salt, black pepper and a squeeze of lime juice, then ladle the curry onto the rice. Serve with the remaining lime, cut into wedges for squeezing over.
Nutrition Facts : Calories 642 calories, Fat 22.5 g fat, SaturatedFat 7.3 g saturated fat, Protein 24.0 g protein, Carbohydrate 92.4 g carbohydrate, Sugar 12.9 g sugar, Sodium 0.6 g salt, Fiber 5.1 g fibre
SOUTH INDIAN SHRIMP CURRY
It might look like a lot of ingredients, but if you measure them first this curry is an easy one pan job. A Jamie Oliver recipe.
Provided by English_Rose
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat a wide pan over a medium heat and add a splash of oil. Throw in the cumin, mustard and fenugreek seeds (leave the ground fenugreek until later if using).
- When the seeds start to pop add the garlic, ginger, curry leaves if using and onions.
- Cook gently for 10-15 mins or until the onions turn soft and golden.
- Add the lime zest, ground coriander, turmeric, ground fenugreek (if using), half the chili and after a few seconds, the tomatoes.
- Cook gently for 10 mins so you have a paste, then add 2 tablespoons of water and the coconut milk.
- Bring to the boil, add the shrimp and simmer for 5 mins until they are cooked.
- Season with sea salt, add the lime juice, transfer to bowls and sprinkle over the remaining chili and cilantro leaves.
- Serve.
Nutrition Facts : Calories 460.5, Fat 29, SaturatedFat 21.3, Cholesterol 150.8, Sodium 223.5, Carbohydrate 29.1, Fiber 6.9, Sugar 15.2, Protein 26.4
SOUTH INDIAN COCONUT & PRAWN CURRY
This low-calorie curry has plenty of protein from white fish and prawns, a fragrant mix of spices and a touch of creamed coconut
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 17
Steps:
- Put the onion, ginger, garlic and the halved tomatoes in a food processor with 50ml water and blitz to a smooth purée. You may need to scrape down the inside of the food processor a couple of times. Heat the oil in a large, deep non-stick frying pan, pour in the purée, cover with a lid and cook for 10 mins.
- Add the 1/2 cinnamon stick, mustard seeds, cloves, cardamom, turmeric, coriander and curry leaves, and cook for a few mins, stirring. Pour in 300ml water with the stock cube, coconut and chilli, then leave to simmer for 10 mins more. Taste to ensure that the onion is fully cooked - if not, it is worth cooking for another 5 mins.
- Finally, add the tomato wedges, prawns and fish, gently stir into the sauce, then cover and cook for 5 mins. Serve with the Spicy cauliflower pilau (see Goes well with).
Nutrition Facts : Calories 312 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 1.7 milligram of sodium
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INDIAN PRAWN CURRY RECIPE - GOOD FOOD
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- Peel the prawns, leaving the tails intact. Gently pull out the dark vein from each prawn back, starting at the head end.
- Heat the ghee or butter in a large, deep frying pan. Add the onion and cook over medium heat until soft and golden. Add the garlic and ginger and cook for 1 minute. Add the cayenne pepper, cumin, garam masala and turmeric and cook for another minute, or until fragrant.
- Add the prawns and tomato to the pan and simmer for 10–15 minutes, or until the prawns are cooked and the liquid has reduced.
- Stir in the coconut cream. Add the chilli a little at a time until the mixture is as hot as you like. Season, to taste, with salt, and serve scattered with the coriander.
20 BEST PRAWN CURRIES OF INDIA
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- Goan Prawn Curry. Goa is known to be a place of seafood and sea fish. Every non-vegetarian should try different varieties of seafood available here. One such preparation popular in India is the Goan Prawn Curry.
- Indian Shrimp Curry. This preparation of Prawn is very simple and subtle in appearance but has a ravishing taste. It is found in every part of the country but is popular in the eastern states of India like West Bengal and Odisha.
- Mangalorean Prawn Curry. As the name suggests, this curry of prawn originated from Mangalore in the Indian state of Karnataka. This is another delicious preparation of prawn curry famous in India.
- Malai Prawn Curry. Malai prawn curry has a touch of North Indian gravy into it. This is because the curry is prepared using butter, fresh cream and cashew nuts making it super creamy and delicious.
- Malabari Prawn Curry. Another famous recipe of Prawn is Malabari prawn curry. As the name suggests, this curry has its roots in the Malabar Coast of India, that is, from Karnataka to Kerala.
- Prawn Masala. Prawn masala is a spicy preparation of prawn made in red sauce. The red sauce is made using red chilies, green chilies, tomatoes, ginger-garlic paste and onions, making it extra spicy and delicious.
- Chettinad Prawn Masala. Chettinad Prawn masala has originated from the Tamil Nadu state of India. It has a unique and delicious taste and is enjoyed in the coast of Tamil Nadu.
- Green Prawn Curry. Green prawn curry, as the name suggests, has a light greenish texture of gravy. This colour is due to the use of different leaves to make the gravy like, curry leaves, coriander leaves, spinach and mint leaves.
- Prawn Kadhai Masala. Another famous prawn curry of India is Prawn Kadhai masala. It is one of the tastiest prawn curries of India. The preparation makes use of a unique kadhai masala along with garam masala, capsicum and onion.
- Punjabi Prawn Curry. Punjabi prawn curry is a famous Punjabi cuisine of Northern India. It is widely available in Punjab, Delhi and Haryana as one of the authentic prawn curries.
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