KING PRAWN MADRAS
This indian curry recipe is a spicy favourite for those who like their food to have that bit of an extra punch, while still being packed full of flavour.
Provided by Shaun Gill
Time 45m
Yield 2
Number Of Ingredients 17
Steps:
- Put the Ghee (or oil) into a pan and add to a high heat. Once hot add the Cumin and Coriander seeds and stir for about 30 seconds until they start to crackle and pop.
- Add the chopped onions to the pan and reduce the heat to medium.
- While the onions are cooking, mix together the Ginger Puree, Ginger Puree, Chilli Powder, Curry Powder, Tumeric and a splash of water to make a paste. Once the onions have gone a golden colour, add the paste and fry for a couple of minutes while stirring well.
- Add the King Prawns and chopped chillies into the pan and stir for a minute or so to turn the prawns pink.
- Finally, add the Onion Puree, Tomato Puree, Chopped Tomatoes and Chicken Stock to the pan and stir in well. Bring to the boil and reduce down to a low heat to simmer for 15 minutes, stirring every 3-4 minutes. Have a taste of the sauce at this point and season with salt to taste if necessary.
- Add the Garam Masala and mix in well and cook for a further 2 minutes.
- Serve with Rice or Naan and Garnish with Coriander.
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
PRAWN MADRAS
A rich tomato-based, medium-spiced curry, which is delicious served with naan bread and steamed rice.
Provided by delicious. magazine
Categories Seafood curry recipes
Yield Serves 4
Number Of Ingredients 8
Steps:
- Defrost the curry sauce overnight in the fridge. Pour into a large pan and bring to a simmer. Stir in the chopped tomatoes, cayenne pepper and garam masala. Simmer for 5-8 minutes until thickened.
- Add the prawns, sugar and lime juice, and simmer for 5 minutes or until the prawns are pink and cooked through.
- Divide between plates along with steamed rice, sprinkle with fresh coriander leaves and serve with naan, if you like.
Nutrition Facts : Calories 178kcals, Fat 7g (1.2 saturated), Protein 20.6g, Carbohydrate 10.1g (7.2g sugar)
MADRAS SHRIMP CURRY
Make and share this Madras Shrimp Curry recipe from Food.com.
Provided by Karen in MA
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large, deep skillet until shimmering.
- Add onion and cook over medium heat, stirring occasionally, until softened and just beginning to brown (about 7 minutes).
- Add ginger, garlic and curry and cook, stirring, until fragrant (about 2 minutes).
- Add coconut milk and stock and simmer over medium heat until reduced by 1/3 and thickened (about 8 minutes).
- Add shrimp, season with salt and cayenne and simmer over medium heat until the shrimp are pink and cooked through (about 5 minutes).
- Stir in the mint and lemon zest and serve in deep bowls over steamed rice.
Nutrition Facts : Calories 429.9, Fat 26.6, SaturatedFat 12.2, Cholesterol 261, Sodium 348.8, Carbohydrate 10.3, Fiber 1.4, Sugar 2.2, Protein 38
SHRIMP MADRAS
Provided by Julie Sahni
Categories Milk/Cream Sauté Quick & Easy Shrimp Curry Watercress
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 1. Place the shrimp in a bowl. Add the Curry Powder, Garam Masala, kari leaves, garlic, and oil and crumble over shrimps.
- 2. Heat a frying pan over high heat until very hot. Add the shrimps and sear, shaking and tossing, for 1 minute, or until they begin to turn pink and curl up. Whisk the tomato paste into the coconut milk and add to the shrimps. Continue to cook until the sauce is reduced to a glaze and the shrimps are cooked through, about 5 minutes. Sprinkle with salt and lemon juice and turn off the heat.
- 3. Spread the watercress on a plate and mound the shrimps on top of it. Serve immediately.
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