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
KEERTI'S KARWARI PRAWNS
A prawn preparation made with coconut. Typical to the coastal areas of Karwar in Karnataka state, India.
Provided by Keertikumar
Categories Indian Recipes
Time 50m
Yield 5
Number Of Ingredients 7
Steps:
- In a large saute pan, heat oil over medium heat. Add onion, and saute till transparent.
- Add coconut to the onions, and saute for a few minutes. Mix in turmeric and ground red chile pepper, and salt. Add prawns, and stir. Reduce heat to low, and cook for 15 minutes. Serve hot.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 18.2 g, Fat 36.1 g, Fiber 7.7 g, Protein 16.2 g, SaturatedFat 24.7 g, Sodium 482 mg, Sugar 5.9 g
CREAMY PRAWN CURRY
Make and share this Creamy Prawn Curry recipe from Food.com.
Provided by tomoko matsunaga
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Peel and devein the prawns, leaving the tails intact.
- Put them in a bowl, add the lemon juice, then toss together and leave the for 10 minutes.
- Rinse the prawns under running cold water and pad dry with paper towels.
- Heat the oil in a heavy based frying pan and fry the onion until lightly browned.
- Add the turmeric, cinnamon, cloves cardamom, bay leaves, ginger and garlic, and fry for 1 minute.
- Add the chili powder, creamed coconut or coconut milk, and salt, to taste, and simmer for 2 minutes.
- Add the prawns, return to the boil, then reduce the heat and simmer for 5 minutes, or until the prawns are cooked through and the sauce is thick.
Nutrition Facts : Calories 322, Fat 21.2, SaturatedFat 9.6, Cholesterol 190, Sodium 197.9, Carbohydrate 7, Fiber 0.6, Sugar 0.8, Protein 26.4
KEERTI'S KARWARI PRAWNS
A prawn preparation made with coconut. Typical to the coastal areas of Karwar in Karnataka state, India.
Provided by Keertikumar
Categories Indian Recipes
Time 50m
Yield 5
Number Of Ingredients 7
Steps:
- In a large saute pan, heat oil over medium heat. Add onion, and saute till transparent.
- Add coconut to the onions, and saute for a few minutes. Mix in turmeric and ground red chile pepper, and salt. Add prawns, and stir. Reduce heat to low, and cook for 15 minutes. Serve hot.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 18.2 g, Fat 36.1 g, Fiber 7.7 g, Protein 16.2 g, SaturatedFat 24.7 g, Sodium 482 mg, Sugar 5.9 g
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