Tamarind Prawn Curry Recipes

EAST INDIAN PRAWN CURRY RECIPE - PRAWN ATWAN

East Indian Prawn Curry Recipe - Prawn Atwan image

Prawns Atwan is a spicy and easy prawn curry recipe and has no coconut milk. The curry is quick and easy to prepare with ingredient easily available at home.

Provided by Anita Rodrigues

Time 30m

Number Of Ingredients 11

Ingredients

500 grams Prawns with head and tail trimmed (deveined)
2 medium Onions sliced
3 - 4 Green Chillies, slit
6 - 7 Garlic cloves, juliennes
1 inch Ginger, juliennes
1.5 tbsp East Indian Bottle Masala
Tamarind extract (small ball of tamarind soaked in water)
1 tbsp Wheat/rice flour to thicken the gravy
3 tbsp Oil
Salt to taste
Coriander leaves for garnish

Steps:

Clean and wash prawns. Trim the head and tail. Keep part of the head and shell intact.
In a vessel, heat 3 tbsp oil and saute the sliced onions, chillies, garlic, and ginger.
Add bottle masala and stir. Add tamarind pulp. Add 1 cup of water to make the gravy and bring it to a boil.
Into1 tbsp wheat flour add ¼ cup water to make a slurry and add this to thicken the gravy,
Add the prawns and cook till done. Adjust seasoning
Garnish with coriander leaves and then switch off the flame.

MADHUR JAFFREY'S PRAWN (SHRIMP) CURRY

Madhur Jaffrey's Prawn (Shrimp) Curry image

A simple prawn curry, not too hot. Lovely served atop steamed basmati rice with a side of cucumber raita. May use scallops or other seafood in place of the prawns. Recipe adapted from Madhur Joffrey.

Provided by BecR2400

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon cayenne pepper
1 tablespoon bright red paprika (noble-sweet)
1/2 teaspoon ground turmeric
4 garlic cloves, peeled and crushed
1 inch piece fresh gingerroot, peeled and finely grated
1 tablespoon ground coriander (or 2 tablespoons coriander seeds)
1/2 teaspoon ground cumin (or 1 teaspoon cumin seeds)
14 1/2 ounces coconut milk, well stirred (may use a smaller 6.5 ounce can)
3 pieces kokum (or 1 tablespoon tamarind paste)
1 lb peeled and deveined medium-sized uncooked prawns (shrimp)
salt and pepper

Steps:

In a large saucepan, combine 1-1/4 cups water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well. Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to mixture.
Bring the spice mixture to a simmer over medium-high heat. Turn the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce thickens and is reduced somewhat.
Add the coconut milk, salt, kokum or tamarind paste, and bring to a simmer.
Add the prawns (shrimp) and simmer, stirring occasionally, until they turn opaque and are just cooked through. Add salt and pepper to taste.
Serve while hot.

Nutrition Facts : Calories 480.3, Fat 19.3, SaturatedFat 16.8, Cholesterol 142.9, Sodium 683.3, Carbohydrate 61.3, Fiber 1.6, Sugar 55.5, Protein 17.4

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