Brians Favourite Prawn Curry Recipes

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.

CURRIED PRAWNS

Steps:

• Method.
• Clean prawns (shell and de-vein).
• Gently fry fenugreek and curry leaves in heated oil.
• Add the onion, garlic, ginger and fry till onions turn golden, continually stirring evenly.
• Add curry powder, chilli powder and fry for a minute, then turn in coconut milk and ground rice (the ground rice must be blended with a bit of coconut milk), cinnamon, lemon juice and salt, and simmer for 15 minutes, adding the extra coconut milk if needed.
• Add the prawns, cover and allow to simmer for around twenty minutes.
• For a'Black Curry' the Curry powder and Chilli powder must be lightly roasted, separately.
• Add salt and lemon juice to taste.
• Yields, Servings and times are`guestimates'.
• I have not recorded this info.

PATHIA PRAWN CURRY

Steps:

• In a non-stick pan melt the butter and fry the onion till golden.
• Add the coconut to the pan and fry till brown, do not allow the coconut to stick to the pan.
• Stir in the spices and the yogurt followed by the tomato puree, stir again. If the liquid is too thick add a few spoons of water.
• Bring to the boil and add the prawns, lower the heat and cook for 5 minutes.
• Serve with boiled rice and a vegetable curry of your choice.

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.

GOAN PRAWN CURRY

Steps:

• 1.Chop one medium onion coarsely.
• 2.Heat the olive oil and half the butter. Sweat the onions with two cloves of garlic for 4-5 minutes.
• 3.Add the ground ginger, turmeric, cumin and chilli powder and fry for 2-3 minutes.
• 4.Add the chopped tomatoes and rock salt and cook for 5 minutes.
• 5.Add the prawns to the sauce and cook for 4-5 minutes.
• 6.Remove the prawns from the heat then add 1-2 teaspoons of butter and stir.
• 7.Add the chopped coriander for garnish.

THAI PRAWN CURRY

Steps:

• Boil water in a saucepan and cook enough rice for 2 people.
• Heat some oil in a frying pan and throw in the beans, cooking for about 2 minutes.
• Add the peppers and mushrooms, fry for another minute and then add the prawn, chicken stock, fish sauce, curry paste and herbs.
• Cook until the beans are tender.
• Add the coconut milk and lime juice, cooking for a further 2 minutes over a medium heat and taking care not to scald the coconut milk.
• Serve over basmati rice, preferrably in a shallow bowl.

PRAWN CURRY

Steps:

• Put oil in large pot on high heat.
• When VERY hot, sauté onion and garlic, then ADD Worcestershire sauce.
• Mix curry powder in approximately 1 cup of water; ad to onion mix. Reduce heat and let simmer for approximately 30 minutes, stirring so that mixture doesn't stick to pan. ADD prawns and more water if needed; let simmer until prawns are cooked.
• SERVE HOT WITH HOT COOKED RICE.

CREAMY PRAWN CURRY

Steps:

• Peel and devein the prawns, leaving the tails intact.
• Put them in a bowl, add the lemon juice, then toss together and leave the for 10 minutes.
• Rinse the prawns under running cold water and pad dry with paper towels.
• Heat the oil in a heavy based frying pan and fry the onion until lightly browned.
• Add the turmeric, cinnamon, cloves cardamom, bay leaves, ginger and garlic, and fry for 1 minute.
• Add the chili powder, creamed coconut or coconut milk, and salt, to taste, and simmer for 2 minutes.
• Add the prawns, return to the boil, then reduce the heat and simmer for 5 minutes, or until the prawns are cooked through and the sauce is thick.

THAI STYLE TIGER PRAWN CURRY

Steps:

• 1) Overnight, soak the almonds so that the skin will come off easily the next day.
• 2) Clean and cut the mushrooms, pineapple, onion, cherry tomatoes and capsicum and set aside.
• 3) Devein the prawns.
• 4) Remove the skin of the almond and grind it along with the dry chillies, garlic and ginger to form a smooth paste.
• 5) Grate the zest from the lemon.
• 6) Add the oil to the pan and saute the cut vegetables on high fire and toss in a pinch of salt.
• 7) Add the paste made of almonds, chillies, garlic and ginger.
• 8) Add turmeric powder.
• 9) When the vegetables soften, add the coconut milk.
• 10) When the coconut milk starts boiling, add the lemon zest.
• 11) In a separate pan, melt the butter, add the peeled prawn, add a pinch of salt and toss until it turns pink.
• 12) Once the prawns are cooked, add it to the wok with the rest of the stuff.
• 13) Let it simmer for a few minutes under low fire, add the remaining salt.
• 14) Taste the gravy and add more salt if required.
• 15) Serve with steamed rice and popodums.