Fenugreek Prawns Recipes

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FENUGREEK PRAWNS



Fenugreek Prawns image

This is a classic combination. Try it and I hope you love it as much as I do. This is the basic recipe you can add tomatoes while cooking and potatoes too if you like. You can add a whole lot of other spices too. Serve as a side dish with dal and rice or chapatis

Provided by Girl from India

Categories     Greens

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil
2 bunches spring onions, chopped
3 green chilies, deseeded and finely sliced
2/3 teaspoon ginger powder
2/3 teaspoon garlic powder
2/3 teaspoon red chili powder
2/3 teaspoon turmeric
450 g peeled prawns
1/2 bunch of fresh fenugreek leaves
2 tomatoes (to garnish)
salt

Steps:

  • Heat oil in a saucepan.
  • Add the spring onion and green chillies and then cook for a few mins.
  • Add the Standard Four and cook stirring for about 2 mins Stir in the prawns and the fenugreek leaves chopped and cook gently for 20 mins.
  • After this reduce the heat to very low and simmer for 3 mins more.
  • Arrange the tomato slices on a platter and serve the prawns hot immediately.

Nutrition Facts : Calories 169.8, Fat 8.2, SaturatedFat 1.1, Cholesterol 141.8, Sodium 650.1, Carbohydrate 7.7, Fiber 1.6, Sugar 3.4, Protein 16.7

GARLIC PRAWNS



Garlic Prawns image

This is a great easy prawn marinade, they are great on the BBQ, we put them out as appetizers but they can also be a main course. I've also sauteed them with the marinade and used the sauce with pasta or just lapped it up with French bread! ENJOY.

Provided by kathie

Categories     Seafood     Shellfish     Shrimp

Time 1h18m

Yield 6

Number Of Ingredients 8

½ cup olive oil
1 tablespoon Dijon mustard
3 cloves garlic, minced
1 lemon, juiced
1 orange, juiced
1 teaspoon dried basil, or to taste
2 tablespoons white wine
30 tiger prawns, peeled and deveined

Steps:

  • In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
  • Heat an outdoor grill to high heat.
  • Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
  • If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

Nutrition Facts : Calories 230.7 calories, Carbohydrate 6.4 g, Cholesterol 89.1 mg, Fat 18.6 g, Fiber 1.6 g, Protein 10.2 g, SaturatedFat 2.6 g, Sodium 166.3 mg, Sugar 2.7 g

CURRY PRAWNS



Curry prawns image

Enjoy these Jamaican-inspired curry prawns made with coconut milk, tomatoes, chilli and plenty of spices for a flavour-packed dinner. Serve with rice

Provided by Melissa Thompson - Journalist and food writer

Categories     Dinner

Time 1h10m

Number Of Ingredients 17

1 tbsp vegetable or coconut oil
1 onion, finely chopped
2 garlic cloves, crushed
1-inch piece of ginger, grated
2 tomatoes, chopped
½ scotch bonnet chilli (optional)
24-36 whole king prawns, or buy them peeled
1½ tsp turmeric powder
1 tsp ground cumin
½ tsp ground coriander
5 cloves, ground
½ tsp ground fenugreek
1 tsp paprika
½ tsp ground allspice
1 tsp tamarind paste
400ml coconut milk
cooked rice, to serve

Steps:

  • Heat the oil in a frying pan over a low-medium heat. Add the onion and cook for 15 mins until soft and starting to caramelise, stirring regularly. Add the garlic, ginger, tomatoes and the chilli, if using. Turn the heat up to medium and cook for another 10 mins.
  • Meanwhile, if you're using shell-on prawns, prepare them now. Remove the head and, using a pair of scissors, cut down the back of the shell until you reach the last segment of shell that's attached to the tail. Cut through the top layer of flesh on the back of each prawn so it's easy to remove the vein - loosen it from the body, then with your fingers as close to the tail as possible, pull gently to remove the vein completely. You can keep the heads and shells to make a stock.
  • Mix the ground spices and tamarind paste with 2 tbsp water, then add to the onion mix. Cook for 5 mins until the spices are fragrant and most of the water has evaporated.
  • Stir in the coconut milk and cook for 5-10 mins until reduced to a thick gravy, then tip in the prawns. Cook for 5 mins until they are just pink, then remove from the heat. Serve with rice.

Nutrition Facts : Calories 294 calories, Fat 21 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium

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