Karwari Prawn Curry Recipes

KARWARI PRAWN CURRY

Steps:

• In a large saute pan, heat oil over medium heat. Add onion and saute till transparent.
• Add coconut and water to the onions, and saute for a few minutes. Mix in turmeric, cayenne pepper, cashews and salt. Add prawns and stir.
• Reduce heat to low and cook for 15 minutes. Serve hot as is or over cooked rice.

KERALA PRAWN CURRY

Steps:

• In a food processor, blitz the chillies, onion and ginger with 3 tbsp water into a smoothish paste - you may need to scrape it down the sides.
• Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds, and curry leaves - they'll crackle and pop - and fry for 10 seconds. Add the onion paste, turn the heat down a tad and cook without colouring for about 5 minutes. Splash in some water if it starts to catch.
• Add the turmeric and cracked peppercorns and stir the spices around for a few seconds before tipping in the prawns. Pour in the coconut milk and bring to a simmer, stirring all the time. The milk will take on a yellow colour from the turmeric. Cook for 1 minute until everything's heated through. Squeeze over some lime, sprinkle with fresh coriander and serve with 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 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.

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.

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.

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.