Old Fashioned Curried Prawns Recipes

PRAWNS CURRY

Steps:

• Stir the rice flour, turmeric, and salt together in a bowl; add the prawns and turn in the flour mixture to evenly coat.
• Heat 3 tablespoons oil in a large skillet over medium heat; fry the cumin seeds in the hot oil until they splutter. Add the onions, green chile peppers, and ginger-garlic paste; cook until the onions are browned, about 5 minutes. Stir the pureed tomato, Kashmiri red chili powder, garam masala, and ground cumin into the mixture. Season with salt and continue cooking until the gravy thickens and the oil is released, 10 to 15 minutes. Pour the cream into the skillet and stir; lie the prawns into the mixture and continue cooking until the prawns are cooked through, 3 to 5 minutes more. Garnish with the cilantro to serve.

CURRIED SAUSAGES

Steps:

• Heat oil in a large skillet over medium high heat.
• Cook sausages, turning to brown all over then remove. Optional: slice sausages into pieces on the diagonal.
• In the same skillet, add garlic and onion. Cook for 2 minutes until translucent.
• Add curry powder and stir for 30 seconds.
• Add flour and mix for 30 seconds.
• Gradually pour in chicken stock, mixing constantly.
• Add carrots, sugar, salt and pepper, stir well.
• Add sausages and peas, bring to simmer and cook for 3 minutes or until sauce thickens.
• Serve over mashed potato, rice, pasta or noodles. For low carb, try mashed cauliflower!

CURRIED PRAWNS

Steps:

• Shell and devein prawns. Heat oil in a large heavy-based saucepan over medium heat; add brown onion. Cook, stirring, until soft but not coloured.
• Add the paste; cook, stirring, for 1 minute. Add the curry powder, sugar and flour; cook, stirring, for 1 minute.
• Gradually stir in the milk. Stir constantly until mixture boils and thickens. Stir in the prawns and peas until heated through. Season to taste with salt and freshly ground black pepper.
• Serve with steamed rice, sprinkled with green onion.

CURRIED EGGS OVER TOAST

Steps:

• Melt butter in a skillet over medium-high heat; add flour, curry powder, and pepper. Cook and stir butter-flour mixture until smooth, 1 to 2 minutes. Gradually pour milk into butter-flour mixture while continuously stirring until curry sauce is smooth and thickened, about 5 minutes. Mix eggs into sauce and cook until eggs are heated, 2 to 3 minutes.
• Serve curried eggs over toast.