PRAWN CURRY - QUICK AND EASY
Its a toally delicious way of cooking green prawns - a subtle curry that lets the flavour of the prawns stand out.... delectable on the palate. Everyone wants to come back for more, so be sure to double the recipe
Provided by JoyfulCook
Categories Curries
Time 22m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Shell green prawns and return to fridge.
- heat the oil and slowly cook the onions and garlic until soft, add the spices and stir to blend. Add the water and simmer for 2 minutes.
- Add the prawns and stir making sure that the prawns are well coated then add the tomatoes and simmer for just another few minutes. Do Not overcook as the prawns will become tough.
- Serve with hot rice, pappadums and side dishes of, chopped spring onions, tomatoes, capsicums, dried coconut, Fresh Chilli, cucumber etc.
Nutrition Facts : Calories 230.2, Fat 15.3, SaturatedFat 2, Cholesterol 90.7, Sodium 1067.2, Carbohydrate 13.3, Fiber 3.4, Sugar 2.5, Protein 12
PRAWN CURRY
This is from a magazine dated September 1977 with a bit of adaption from us. If you don't want to peel prawns about 500 grams cooked prawn flesh will do (DO NOT use shrimp or small cocktail prawns). Have not included chill time. Can take about 45 minutes to peel prawns (that's what I've allowed in preparation time). Originally suggested that you accompany the prawns with rice, pappadoms, sliced pineapple and cucumber, coconut and chutney. We usually have rice and steam vegetables. SUGGESTION if your curry should turn out with a gritty taste then put about 1/2 to teaspoon sugar with your curry powder and cut it through or use a mortar and pestel (blenders/food processors are too big for such a small amount).
Provided by ImPat
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 439.1, Fat 26, SaturatedFat 14.6, Cholesterol 392, Sodium 1991.7, Carbohydrate 11.3, Fiber 1.1, Sugar 1.7, Protein 38.8
CURRY PRAWNS
Enjoy these Jamaican-inspired curry prawns made with coconut milk, tomatoes, chilli and plenty of spices for a flavour-packed dinner. Serve with rice
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 1h10m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 294 calories, Fat 21 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium
EASY THAI PRAWN CURRY
Try our easy Thai prawn curry on a busy weeknight. This quick dinner is ready in under 20 minutes and flavoured with warming red Thai curry paste
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 203 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.25 milligram of sodium
PRAWN CURRY
Make and share this Prawn Curry recipe from Food.com.
Provided by jenny butt
Categories < 4 Hours
Time 1h20m
Yield 2-3 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 684.3, Fat 35.5, SaturatedFat 4.9, Cholesterol 630, Sodium 2853.5, Carbohydrate 21.2, Fiber 8.4, Sugar 0.8, Protein 71.6
REALLY EASY PRAWN CURRY
An amazing prawn curry that's really easy to make. Needs a blender.
Provided by alistair1987
Time 15m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Chop the onion, garlic, chilli and ginger. It doesn't have to be neat as it's all going to be blended.
- Fry the Onion, Garlic, Chilli and Ginger in a little oil for 2 minutes.
- Add the Red pesto and fry for another 2 minutes
- Add the 150 ml boiling water and simmer for 5 minutes
- Blend the contents on a medium speed for 30 seconds.
- Return blended ingredients to the pan and add prawns. Season with a little salt and pepper and serve with boiled rice.
EASY CURRIED SHRIMP
This is my mom's recipe - it's very quick to make. I used to make this in college every Friday during Lent. You can make the curry start to finish in the time it takes the rice to cook. The amount of curry and ginger is the starting amount; I use up to twice that much, but adjust it to taste.
Provided by ChrisMc
Categories Curries
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter with curry, onion, and ginger and cook until onion begins to soften.
- Add the flour and stir to combine with butter.
- Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
- Bring to a simmer and add the shrimp.
- Simmer until the shrimp is cooked.
- Serve over rice.
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
AUTHENTIC AND EASY SHRIMP CURRY
This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.
Provided by Anonymous
Categories World Cuisine Recipes Asian Indian
Yield 5
Number Of Ingredients 13
Steps:
- Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
- Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 4.9 g, Cholesterol 276.6 mg, Fat 12.7 g, Fiber 1.2 g, Protein 30.6 g, SaturatedFat 2.2 g, Sodium 734 mg, Sugar 1.9 g
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