Prawn Curry Quick And Easy Recipes

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.

PRAWN CURRY - QUICK AND EASY

Steps:

• Shell green prawns and return to fridge.
• heat the oil and slowly cook the onions and garlic until soft, add the spices and stir to blend. Add the water and simmer for 2 minutes.
• Add the prawns and stir making sure that the prawns are well coated then add the tomatoes and simmer for just another few minutes. Do Not overcook as the prawns will become tough.
• Serve with hot rice, pappadums and side dishes of, chopped spring onions, tomatoes, capsicums, dried coconut, Fresh Chilli, cucumber etc.

AUTHENTIC AND EASY SHRIMP CURRY

Steps:

• Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
• Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

PRAWN CURRY IN A HURRY

Steps:

• Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice and naan bread.

REALLY EASY PRAWN CURRY

Steps:

• Chop the onion, garlic, chilli and ginger. It doesn't have to be neat as it's all going to be blended.
• Fry the Onion, Garlic, Chilli and Ginger in a little oil for 2 minutes.
• Add the Red pesto and fry for another 2 minutes
• Add the 150 ml boiling water and simmer for 5 minutes
• Blend the contents on a medium speed for 30 seconds.
• Return blended ingredients to the pan and add prawns. Season with a little salt and pepper and serve with boiled rice.

QUICK SHRIMP CURRY

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion, apple and celery; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in chicken stock, cream, curry powder, salt, mustard and bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Reduce heat; simmer, uncovered, until slightly reduced, 6-8 minutes, stirring occasionally. Add shrimp; cook until shrimp turn pink, 6-8 minutes. Serve with rice and, if desired, optional toppings.