Prawn Curry Recipe Without Coconut

PRAWN CURRY RECIPE (WITHOUT COCONUT)

Prawn Curry Recipe (without Coconut) image

Prawn Curry Recipe with step by step pictures. This prawn curry is made without Coconut. Spicy Shrimp curry is made without coconut and using onion, tomato base.

Provided by Aarthi

Time 1h

Number Of Ingredients 22

Ingredients

1+1 tbsp Oil
1 tsp Fennel Seeds
1 Cinnamon
1 medium Onion (sliced thinly)
2 Green Chillies (slit)
1 tsp Ginger Garlic Paste
1 medium Tomatoes (chopped finely)
1 tsp Chilli Powder
1 tbsp Coriander Powder
1 tsp Garam Masala Powder
Salt to taste
Water as needed
2 tbsp Coriander leaves (finely chopped)
To Grind:
1 medium Onion
1 medium Tomatoes
For Marinating:
20 Prawns
Salt to taste
½ tsp Turmeric Powder
1 tsp Chilli Powder
1 tsp Ginger Garlic Paste

Steps:

Mix all the ingredients given for marinating. Let it sit for 10 mins. Grind onion and tomato to a fine paste and set aside.
Heat 1 tblpsn oil in a pan and place the prawns in the oil and cook for 1 min on each side. Remove it to a bowl and set aside.
In the same oil, add in cinnamon and fennel seeds.
Add in onions, green chillies and salt. Cook till golden.
Add in ginger garlic paste and mix well.
Add in tomatoes and ground onion tomato paste and cook till raw smell leaves.
Now add in spice powders and mix well.
Pour water. Once it comes to a boil, add in prawns and mix well. Simmer this for few more mins till oil floats on top.
Add coriander leaves and mix well.
Serve.

Nutrition Facts : ServingSize 1 servings, Calories 1584 kcal, Carbohydrate 46 g, Protein 9 g, Fat 157 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 25 mg, Sodium 508 mg, Fiber 16 g, Sugar 19 g, UnsaturatedFat 143 g

PRAWN & COCONUT CURRY

Prawn & coconut curry image

Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet

Provided by Sara Buenfeld

Categories Buffet, Dinner, Main course, Side dish

Time 32m

Number Of Ingredients 14

Ingredients

2 onions, sliced
thumb-size piece fresh root ginger, grated
4 garlic cloves, crushed
2 tbsp sunflower oil
½ tsp turmeric
1 tbsp ground coriander
400ml can chopped tomatoes in rich juice
100g creamed coconut, chopped
1 tbsp mango chutney
1 green chilli, halved, deseeded and sliced at an angle
3 x 200g bags large, raw, peeled prawn, thawed if frozen, drained
handful chopped coriander
juice 1 lemon
1 large green pepper, quartered, deseeded and sliced at an angle

Steps:

Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
Stir in the prawns and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.

Nutrition Facts : Calories 163 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 0.55 milligram of sodium

AUTHENTIC AND EASY SHRIMP CURRY

Authentic and Easy Shrimp Curry image

This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.

Provided by Anonymous

Categories World Cuisine Recipes Asian Indian

Yield 5

Number Of Ingredients 13

Ingredients

¼ cup vegetable oil
1 large onion, chopped
10 fresh curry leaves
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
⅔ teaspoon salt
½ teaspoon ground turmeric
1 tomato, finely chopped
1 teaspoon ground red chile pepper
2 pounds medium shrimp - peeled and deveined
¼ cup water
1 teaspoon garam masala
chopped fresh cilantro to taste

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.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 4.9 g, Cholesterol 276.6 mg, Fat 12.7 g, Fiber 1.2 g, Protein 30.6 g, SaturatedFat 2.2 g, Sodium 734 mg, Sugar 1.9 g

CURRY-COCONUT SHRIMP

Curry-Coconut Shrimp image

Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.

Provided by dakota kelly

Categories World Cuisine Recipes Asian

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

1 teaspoon canola oil
½ cup minced onion
½ cup minced red bell pepper
1 clove garlic, minced
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon curry powder
½ cup light coconut milk
1 teaspoon sugar
¼ teaspoon crushed red pepper flakes
1 pound jumbo shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh cilantro

Steps:

Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g

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