Brians Favourite Prawn Curry Recipes

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.

Steps:

• In a heatproof bowl, soak the tamarind pulp in the boiling water, covered, until softened, 30 minutes. Strain through a coarse sieve; discard the seeds.
• Meanwhile, in a small skillet, combine the peppercorns, dried red chiles, coriander seeds, cumin seeds and cinnamon and toast over moderate heat until fragrant, 1 minute. Transfer to a spice grinder to cool. Grind to a fine powder.
• Heat the oil in a large enameled cast-iron casserole. Season the shrimp with salt and pepper. Add half of the shrimp to the casserole and cook over moderately high heat until browned, about 4 minutes per side. Transfer to a plate and repeat with the remaining.
• Pour off all but 2 tablespoons of the fat from the casserole. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, ginger, turmeric, ground spices and green chiles. Cook, stirring, until fragrant, 3 minutes.
• Stir the water and the strained tamarind pulp into the casserole. Return the shrimp to the casserole and bring to a boil, then simmer over low heat for 20 minutes. Transfer the shrimp to a plate. Add the coconut milk and simmer for 20 minutes longer. Transfer the remaining chicken to the plate and simmer the sauce until very flavorful, about 8 minutes. Season with salt and pepper. Return the chicken to the sauce. Simmer the chicken until heated through before serving.

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.

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.

Steps:

• Measure out the turmeric, coriander, cumun, chilli power and mace into a bowl and grate over the peeled ginger and garlic.
• Add some water to form a paste and then leave to the side.
• Fry the onion gently until it softens.
• Stir in the spicy paste and cook for a minute or so, stirring the whole time.
• Pour in the tomatos and then fill a can with water and add that to the pan as well.
• Squeeze in the lemon juice and put the cinnamon stick and curry leaves into the pan.
• Simmer the sauce for 30 minutes so that it can thicken and the herbs can settle.
• Add the prawns to the sauce and let them cook through.
• Serve the dish and garnish with nutmeg, lemon zest, fresh coriander and chillies.

Steps:

• Heat a heavy-bottomed casserole, and add oil, when hot add the cardamom, cloves and cassia bark.
• Cook for one minute on medium heat.
• Add the sliced onions and cook for 3-4 minutes, or until translucent, make sure the onion does not brown.
• Add the garlic, ginger and green chillies, and cook for 4-5 minutes.
• Mix the turmeric, ground cumin and ground coriander with the water to make a paste, and add to the pot.
• Place the coconut milk, ground almonds and cashew nuts into a food processor and blend until you have a smooth paste, add a little water if required to give it a single cream consistency.
• As soon as the liquid has reduced down in the pot, add the coconut milk mixture and stir continuously for 1-2 minutes, add the curry leaves, and bring to the boil, stirring slowly.
• Add salt, to taste, and simmer for 1-2 minutes, then add the prawns, continue to cook for a further 1-2 minutes, before removing the saucepan from the heat.
• Sit for 5-6 minutes, while the latent heat of the curry cooks prawns.

Steps:

• Peel, devein, and rinse prawns. Rub with a generous amount of salt.
• Combine coconut, chile peppers, garlic, coriander seeds, and peppercorns in a food processor and process to a paste (masala).
• Heat oil in a saucepan. Add onion and saute until browned, about 5 minutes. Add masala along with turmeric powder and stir-fry for 1 minute. Add water and bring to a boil.
• Add shrimp and okra. Cover and simmer until prawns and okra are cooked, about 5 minutes. Add kokum and turn up the heat to bring to a boil again.
• Turn off heat and let it stand for a few minutes until curry has thickened.