PRAWN CURRY
This is from a magazine dated September 1977 with a bit of adaption from us. If you don't want to peel prawns about 500 grams cooked prawn flesh will do (DO NOT use shrimp or small cocktail prawns). Have not included chill time. Can take about 45 minutes to peel prawns (that's what I've allowed in preparation time). Originally suggested that you accompany the prawns with rice, pappadoms, sliced pineapple and cucumber, coconut and chutney. We usually have rice and steam vegetables. SUGGESTION if your curry should turn out with a gritty taste then put about 1/2 to teaspoon sugar with your curry powder and cut it through or use a mortar and pestel (blenders/food processors are too big for such a small amount).
Provided by ImPat
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Shell and devein prawns.
- Place prawns in a bowl and pour cream over, cover and chill for 1 hour.
- Chop onion.
- Crush garlic and add salt.
- Melt butter in a heavy pan and saute onion and garlic over a low heat until onion is soft but not coloured.
- Add curry power, still over low heat and cook for about 3 minutes to release aroma.
- Sprinkle plain flour and continue cooking for 1 to 2 minutes.
- Remove pan from heat and add chicken stock, whisking until smooth.
- Return to a higher heat and cook until it boils and thickens.
- Reduce heat and add prawns with the cream, stirring to mix well together and until prawns are heated through.
Nutrition Facts : Calories 439.1, Fat 26, SaturatedFat 14.6, Cholesterol 392, Sodium 1991.7, Carbohydrate 11.3, Fiber 1.1, Sugar 1.7, Protein 38.8
EASY PRAWN CURRY
This fragrant, perfumed curry has just the right amount of heat, allowing the delicate flavour of the prawns to still sing out. I love to serve it with a fluffy rice cake for a delicious quick and simple supper.
Provided by Jamie Oliver
Categories Quick & healthy recipes 7 Ways Curry Seafood Prawns Quick & healthy recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Put 1 mug of rice and 2 mugs of boiling kettle water (600ml) into a medium nonstick pan with a pinch of sea salt. Boil for 10 minutes, then reduce to a low heat for 5 minutes, after which you'll be able to turn it out as a rice cake.
- Meanwhile, peel the garlic and finely slice with the chilli. Peel and matchstick the ginger. Trim the spring onions and slice into 2cm lengths. Put it all into a large non-stick frying pan on a high heat with 1 tablespoon of olive oil, and stir-fry for 3 minutes, then stir in the mango chutney. Carefully pour half the mixture into a blender, returning the pan to the heat and adding the prawns to stir-fry. Add ½ a mug of water (150ml) to the blender, blitz until smooth, then pour straight back into the prawn pan. Let it bubble and thicken slightly for 3 minutes, then, off the heat, ripple through the yoghurt. Serve the curry on top of your fluffy rice cake.
Nutrition Facts : Calories 385 calories, Fat 2.7 g fat, SaturatedFat 1.3 g saturated fat, Protein 22.1 g protein, Carbohydrate 72.2 g carbohydrate, Sugar 8.1 g sugar, Sodium 1.4 g salt, Fiber 0.9 g fibre
GOAN PRAWN CURRY
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
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
EASY THAI PRAWN CURRY
Try our easy Thai prawn curry on a busy weeknight. This quick dinner is ready in under 20 minutes and flavoured with warming red Thai curry paste
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
- Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.
Nutrition Facts : Calories 203 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.25 milligram of sodium
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