Curried Prawns Recipes

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.

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.

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.

CURRY PRAWNS

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.