Minced Prawn Curry Balls Recipes

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PRAWN MALAI CURRY



Prawn Malai Curry image

This delicious, mild curry is so easy to make. The word 'malai' means cream, but this curry gets its creaminess from coconut milk. This is a recipe from Bengal, which is famous for its seafood. Serve it with steamed basmati rice.

Provided by Niloufer

Categories     World Cuisine Recipes     Asian     Bangladeshi

Time 40m

Yield 4

Number Of Ingredients 17

¼ teaspoon cardamom seeds
3 whole cloves
3 (1 inch) pieces cinnamon stick
2 tablespoons vegetable oil
4 whole cloves
4 green cardamom pods
2 (1 1/2 inch) pieces stick cinnamon
1 onion, grated
1 ¼ teaspoons ginger paste
1 ¼ teaspoons garlic paste
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
½ cup finely chopped tomato
½ cup water
1 cup coconut milk
1 pound tiger prawns, peeled and deveined
1 teaspoon ghee (clarified butter)

Steps:

  • Prepare the fresh garam masala: in a coffee grinder, grind the cardamom seeds, 3 whole cloves, and 3 cinnamon sticks to a fine powder. Set aside.
  • Heat the vegetable oil in a skillet over medium heat. Add the 4 whole cloves, 4 cardamom pods, and 2 sticks of cinnamon and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in the grated onion and reduce the heat to medium-low. Cook and stir until the liquid dries and the onion no longer smells raw, about 5 minutes. Add the ginger paste and garlic paste and cook for 2 minutes, stirring constantly.
  • Stir in the turmeric and cayenne pepper. Add the chopped tomatoes and cook until the tomatoes are soft, about 5 minutes. Pour in the water, cover the pan, and cook for an additional 5 minutes.
  • Pour in the coconut milk and stir well. When the mixture is just below boiling, stir in the prawns. Sprinkle the mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a garnish. Gently stir to combine. Do not cover the pan at this stage, as the coconut milk will curdle.
  • As soon as the prawns are pink and cooked through, 3 to 5 minutes, add the ghee. Remove the pan from the heat. Sprinkle the reserved garam masala over the dish and serve.

Nutrition Facts : Calories 343.1 calories, Carbohydrate 13.8 g, Cholesterol 175.3 mg, Fat 21.4 g, Fiber 4 g, Protein 25.1 g, SaturatedFat 12.5 g, Sodium 70.6 mg, Sugar 3.1 g

MINCED PRAWN CURRY BALLS



Minced Prawn Curry Balls image

Pass this dish around when having a curry it makes a tasty and unusual starter to the meal,or as a party dish. This can be made using fresh or frozen prawns. If using frozen, thaw and drain them well before using.

Provided by Brian Holley

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb prawns, shelled and dried
2 garlic cloves
1 tablespoon fresh ginger, grated
1 green chili
1 large onion, roughly chopped
1/2 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 egg
breadcrumbs
4 ounces butter
1 tablespoon parsley, chopped

Steps:

  • In a food processor put the prawns, garlic ginger, chilli, onion, turmeric, pepper and salt. Give a quick blitz. DO NOT LIQUIDIZE THE INGREDIENTS, chop them and mix.
  • Add the egg and mix.
  • Form the mixture into balls the size of a golfball. Coat with breadcrumbs. Refrigerate for half an hour.
  • Melt the butter in a pan and fry the prawn balls till golden, drain on kitchen paper and serve garnished with the chopped parsley.

Nutrition Facts : Calories 326.6, Fat 25.4, SaturatedFat 15.1, Cholesterol 250.3, Sodium 1156.1, Carbohydrate 6.9, Fiber 1, Sugar 2.3, Protein 18.1

MAURITIAN PRAWN CURRY



Mauritian Prawn Curry image

Make and share this Mauritian Prawn Curry recipe from Food.com.

Provided by Satyne

Categories     Curries

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 tablespoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon mace
4 cm piece fresh ginger
2 garlic cloves
1 onion (finely chopped)
salt
2 tablespoons peanut oil
400 g chopped tomatoes
1/2 lemon (juice and zest required)
1 stick cinnamon
1 tablespoon curry leaf
750 g prawns, peeled and deveined
grated nutmeg
1/2 cup chopped fresh coriander
3 -4 green finger chilies
water

Steps:

  • Measure out the turmeric, coriander, cumun, chilli power and mace into a bowl and grate over the peeled ginger and garlic.
  • Add some water to form a paste and then leave to the side.
  • Fry the onion gently until it softens.
  • Stir in the spicy paste and cook for a minute or so, stirring the whole time.
  • Pour in the tomatos and then fill a can with water and add that to the pan as well.
  • Squeeze in the lemon juice and put the cinnamon stick and curry leaves into the pan.
  • Simmer the sauce for 30 minutes so that it can thicken and the herbs can settle.
  • Add the prawns to the sauce and let them cook through.
  • Serve the dish and garnish with nutmeg, lemon zest, fresh coriander and chillies.

GOAN PRAWN CURRY



Goan Prawn Curry image

This prawn (shrimp) curry with okra is a staple of Goan cooking. It is served hot over white rice.

Provided by Anonymous

Time 55m

Yield 4

Number Of Ingredients 13

½ pound medium shrimp, or more to taste
salt to taste
¾ cup freshly grated coconut
4 small Kashmiri chile peppers, seeded and chopped
3 cloves garlic
1 tablespoon coriander seeds
5 peppercorns
1 tablespoon vegetable oil
1 small onion, sliced
¼ teaspoon turmeric powder
1 ½ cups water
1 cup chopped okra
3 pieces kokum (wild mangosteen)

Steps:

  • Peel, devein, and rinse prawns. Rub with a generous amount of salt.
  • Combine coconut, chile peppers, garlic, coriander seeds, and peppercorns in a food processor and process to a paste (masala).
  • Heat oil in a saucepan. Add onion and saute until browned, about 5 minutes. Add masala along with turmeric powder and stir-fry for 1 minute. Add water and bring to a boil.
  • Add shrimp and okra. Cover and simmer until prawns and okra are cooked, about 5 minutes. Add kokum and turn up the heat to bring to a boil again.
  • Turn off heat and let it stand for a few minutes until curry has thickened.

Nutrition Facts : Calories 167.5 calories, Carbohydrate 13.9 g, Cholesterol 86.3 mg, Fat 8.1 g, Fiber 3.4 g, Protein 11.1 g, SaturatedFat 4.4 g, Sodium 146.7 mg, Sugar 7.2 g

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