East Indian Prawn Curry Recipe Prawn Atwan

EASY PRAWN CURRY

Steps:

• Clean, shell, and devein the prawns or shrimps leaving the tails intact.
• In a pan or skillet, add oil, mustard seeds and let them sputter - 30 seconds. Then, add the curry leaves and garlic. Followed by the curry powder, cayenne, or paprika - saute for 30 seconds.Pro tip - If not using mustard seeds and curry leaves - start with the oil and garlic.
• Next, add the coconut milk - and bring it to a boil. Season with salt and black pepper. Cover and simmer on medium heat for 5 minutes. Pro tip - We partially cook the gravy first to prevent the prawn/shrimp from overcooking.
• Open, add the prawns/shrimp and cilantro. Cover and cook for 8 minutes or until prawns are cooked through.
• Garnish with more fresh cilantro. Serve over steamed rice.

INDIAN SHRIMP (PRAWN) CURRY

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.