Madhur Jaffreys Prawn Shrimp Curry Recipes

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

MADHUR JAFFREY'S SHRIMP IN THE MAHARASHTRIAN MANNER

Madhur Jaffrey's Shrimp in the Maharashtrian Manner image

This recipe has served me well for many years. It is a very lovely mixture of flavors, aromas and textures and seems like it should have been much more work than it actually is. Ms. Jaffrey describes the dish as a "quick dish which you can make with prawns (shrimps) or any firm fleshed fish that can be cut into thick steaks or chunks. Serve with rice and vegetables suchas stuffed Okra, carrots with Dill and Puréed Vegetables." I have also substituted drained pressed tofu for the shrimp and it was equally but differently delicious. I have given the ingredient list in avoirdupois and skipped the metric measurements which she used in her book.

Provided by CityGirl

Categories Curries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb prawns medium-sized shrimp, unpeeled (no heads) or 12 -13 ounces peeled uncooked shrimp
1 garlic clove, finely crushed
1 teaspoon finely grated peeled fresh ginger
3 tablespoons tamarind paste
1/8 teaspoon ground turmeric
3/4 teaspoon salt
1/4 teaspoon hot red red chili powder (cayenne pepper)
2 tablespoons vegetable oil
3 garlic cloves, peeled, mashed lightly, but left whole
4 ounces unsweetened coconut milk
1 teaspoon finely chopped fresh coriander
2 fresh hot green chili peppers, finely chopped

Steps:

Peel and devein shrimp if necessary.
Put them in a bowl.
Add crushed garlic, ginger, tamarind paste, turmeric, salt and chili powder (cayenne).
Mix well and set aside for 10 minutes (not longer , as raw ginger tends to affect the texture of the shrimp).
Heat the oil in a frying pan or wok over medium high heat.
When hot, put in the whole mashed cloves of garlic.
Stir until they brown lightly.
Now put in the shrimp.
Stir for 1 minute so that they also brown lightly.
Turn the heat to medium-low.
Put in the coconut milk, fresh coriander, and green chilies.
As soon as the sauce begins to simmer, turn off the heat and serve.

Nutrition Facts : Calories 224.5, Fat 14.1, SaturatedFat 6.4, Cholesterol 142.8, Sodium 1087.7, Carbohydrate 8.7, Fiber 0.8, Sugar 4.4, Protein 16.8

INDIAN SHRIMP (PRAWN) CURRY

Indian Shrimp (Prawn) Curry image

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

Ingredients

1 1/4 lbs medium raw shrimp, peeled and deveined (tails intact)
2 garlic cloves, peeled and finely chopped
2 teaspoons fresh ginger, peeled and grated
1 teaspoon ground turmeric
1 teaspoon garam masala
2 1/2 tablespoons canola oil
salt and pepper, to taste
2 cups basmati rice, uncooked
1 onion, peeled and thinly sliced
4 large tomatoes, finely chopped
1/2 cup Greek yogurt, plain
1/2 cup cilantro leaf, chopped

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

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