Prawns Curry Recipes

EASY PRAWN CURRY

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.

PRAWN MALAI CURRY

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.

PRAWN CURRY

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.

KERALA STYLE PRAWN CURRY RECIPE BY TASTY

Steps:

• In a food processor, blitz the onion, chili, ginger and garlic together to make a paste. Set aside.
• In a large pan, heat the oil over a medium heat.
• Add the fenugreek, turmeric, asafoetida, mustard seeds, and curry leaves to the pan, and fry for a couple of minutes.
• Add the paste and continue to cook for 2-3 minutes.
• Add the prawns and water. Cook until they start to turn pink.
• Pour in the coconut milk, salt, pepper, and lime juice, and cook for another few minutes.
• Serve with parathas, naan bread, and rice.
• Enjoy!

EASY THAI PRAWN CURRY

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.

GOAN PRAWN CURRY

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.

BRIANS FAVOURITE PRAWN CURRY

Steps:

• Fry onion in oil or ghee until just tender. (3 to 4 minutes).
• Add cinnamon stick, cardamoms, cloves and bay leaf.
• Fry for one minute and then add ginger and garlic pastes.
• Add chilli, cumin, coriander and salt. Fry for half a minute.
• Add chopped green pepper and tomatoes, then bring to boil.
• Turn down heat and simmer for 10 - 15 minutes.
• Add prawns and let them 'poach' in the sauce for three minutes or so, or until done.
• Add chopped green coriander leaves and chopped chillies.
• Serve with rice.