BRIANS FAVOURITE PRAWN CURRY
A simple, quick and delicately spicy Prawn Curry, it is my husbands favourite. I recently served it with #195501 Rice Chile Verde by Engrossed, and that is the way Brian now wants this meal! Edited to add : thank you to Jan for pointing out that the cooking instructions for the prawns were WAY out! I've corrected this, sorry about that! :D
Provided by Karen Elizabeth
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 221.6, Fat 11.8, SaturatedFat 1.6, Cholesterol 141.8, Sodium 1073.1, Carbohydrate 12.8, Fiber 2.9, Sugar 5.7, Protein 17.4
15-MINUTE PRAWN CURRY
Prawn curry ready in a flash
Provided by Merrilees Parker
Categories Dinner, Lunch, Main course, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Open the coconut milk, pour the thin milk into a jug, keeping back any thick coconut cream. Scoop the coconut cream into a blender. Add 2-3 tbsp of the coconut milk plus curry paste, sugar and coriander stalks and blend to a smooth paste. Heat a wok, tip in the paste, stir fry for 1-2 mins, then pour in the remaining milk from the jug.
- Bring to a simmer, then add the prawns and spinach. Cook until the prawns are heated through and spinach has wilted. Add lime juice and fish sauce, then spoon into bowls. Scatter over coriander leaves and serve with plain rice or noodles.
Nutrition Facts : Calories 293 calories, Fat 19 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.5 grams fiber, Protein 26 grams protein, Sodium 5.4 milligram of sodium
PRAWN CURRY IN A HURRY
Minimum shopping, maximum taste. And if Indian cuisine is not your thing, make this Thai prawn curry with a simple switch
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 166 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.08 milligram of sodium
INDIAN SHRIMP (PRAWN) CURRY
A yogurt-based prawn curry. For garam masala, use your favorite recipe. There are several recipes here at Food.com.
Provided by Outta Here
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place prawns in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper. Stir well to coat, then cover and marinate in the refrigerator for 15 minutes.
- Meanwhile, cook the rice according to packet instructions. Cover and keep warm.
- Heat 1 tbs oil in a wok or frypan over medium-high heat. Add prawns and stir-fry for 2-3 minutes until lightly golden. Remove with a slotted spoon and set aside. Add the remaining 1 tbs oil to the pan, reduce the heat to medium, then add onion and cook, stirring, for 5 minutes until softened. Stir in the tomato, then cover and simmer over medium heat for 5 minutes until tomato is softened.
- Return prawns to pan with yoghurt and cilantro, then warm through, stirring, for 1 minute.
- Season to taste, then serve with rice.
Nutrition Facts : Calories 569.5, Fat 13.4, SaturatedFat 1.4, Cholesterol 178.8, Sodium 821.2, Carbohydrate 83.5, Fiber 6.1, Sugar 6.8, Protein 28.8
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
CURRY PRAWNS
Enjoy these Jamaican-inspired curry prawns made with coconut milk, tomatoes, chilli and plenty of spices for a flavour-packed dinner. Serve with rice
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 1h10m
Number Of Ingredients 17
Steps:
- Heat the oil in a frying pan over a low-medium heat. Add the onion and cook for 15 mins until soft and starting to caramelise, stirring regularly. Add the garlic, ginger, tomatoes and the chilli, if using. Turn the heat up to medium and cook for another 10 mins.
- Meanwhile, if you're using shell-on prawns, prepare them now. Remove the head and, using a pair of scissors, cut down the back of the shell until you reach the last segment of shell that's attached to the tail. Cut through the top layer of flesh on the back of each prawn so it's easy to remove the vein - loosen it from the body, then with your fingers as close to the tail as possible, pull gently to remove the vein completely. You can keep the heads and shells to make a stock.
- Mix the ground spices and tamarind paste with 2 tbsp water, then add to the onion mix. Cook for 5 mins until the spices are fragrant and most of the water has evaporated.
- Stir in the coconut milk and cook for 5-10 mins until reduced to a thick gravy, then tip in the prawns. Cook for 5 mins until they are just pink, then remove from the heat. Serve with rice.
Nutrition Facts : Calories 294 calories, Fat 21 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium
ONE-PAN PRAWN & TOMATO CURRY
This spicy, low-fat curry is sure to become a favourite. Swap the prawns for chunks of white fish or chicken to vary it
Provided by Barney Desmazery
Categories Dinner, Main course
Time 30m
Number Of Ingredients 16
Steps:
- Heat the oil in a deep-sided frying pan and cook the onion for 8-10 mins until it starts to turn golden. Add the ginger, garlic and chilli and cook for 1-2 mins. Stir in the sugar and spices for 1 min, then splash in the vinegar and tomatoes. Season with salt and simmer for 5 mins, stirring, until the sauce thickens.
- Stir in the prawns, reduce the heat and cook for 8-10 mins until cooked through - if the sauce gets really thick, add a splash of water. Remove from the heat, stir though most of the coriander. Serve straight from the dish scattered with the remaining coriander and the rice, yogurt, chutney and salad in separate bowls.
Nutrition Facts : Calories 217 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 0.66 milligram of sodium
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