Prawns In A Pink Sauce Curry 1 Food

MALAYSIAN CURRIED PRAWNS

Steps:

• Melt 1 tbsp butter in a saucepan.
• Add onion and sauté until transparent.
• Add garlic and sauté for 1-2 minutes.
• Add flour and stir until fully incorporated, add ketchup, stir.
• Add coconut milk slowly, stirring constantly, use a whisk so there are no lumps.
• Add wine and curry paste and tomatoes.
• Stir and simmer 10-15 minutes.
• While the sauce is simmering melt the second tbsp of butter in a skillet and add prawns, sauté until they are deep pink (do not overcook prawns).
• Add sauce and serve at once over rice or noodles.

JAMIE'S SOUTH INDIAN PRAWN CURRY

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.

PRAWN CURRY

Steps:

• Shell and devein prawns.
• Place prawns in a bowl and pour cream over, cover and chill for 1 hour.
• Chop onion.
• Crush garlic and add salt.
• Melt butter in a heavy pan and saute onion and garlic over a low heat until onion is soft but not coloured.
• Add curry power, still over low heat and cook for about 3 minutes to release aroma.
• Sprinkle plain flour and continue cooking for 1 to 2 minutes.
• Remove pan from heat and add chicken stock, whisking until smooth.
• Return to a higher heat and cook until it boils and thickens.
• Reduce heat and add prawns with the cream, stirring to mix well together and until prawns are heated through.

PRAWNS IN A PINK SAUCE - CURRY 1

Steps:

• Mix all the ingredients for the sauce. Cover & refrigerate until needed.
• Heat oil in a large frying pan over a medium high heat. When hot put in the mustard seeds. As soon as they begin to pop put in the garlic.
• Stir once and put in the prawns - stir and fry until they just turn opaque, sprinkling with salt and pepper.
• Pour in the sauce and stir. As soon as the sauce is bubbling the dish is ready to be served with rice.