Indian Prawn Curry Recipes

INDIAN SHRIMP (PRAWN) CURRY

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

Indian Shrimp (Prawn) Curry image

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

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

INDIAN PRAWN CURRY

An easy curry using prawns. Gluten-free suitable but you need to check the spice blend and yogurt is also gluten-free

Provided by Jubes

Categories Indian

Time 45m

Yield 4 serves, 4 serving(s)

Number Of Ingredients 12

Indian Prawn Curry image

Steps:

Place prawns in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper.
Stir well to coat the prawns.Cover and marinate in the fridge for 15 minutes.
Meanwhile, cook the rice according to packet instructions. Cover and keep warm.
Heat 1 tablespoon oil in a frypan over medium-high heat.
Add prawns and fry for 2-3 minutes until lightly golden. Keep stirred. Removethe prawns and set aside.
Add the remaining 1 tablespoon oil to the pan, reduce the heat to medium, then add onion and cook, stirring, for 5 minutes until softened.
Stir in the tomato. Cover and simmer over medium heat for 5 minutes until tomato is softened.
Return prawns to the pan. Add the yoghurt and coriander, then warm through, stirring, for 1 minute.
Season to taste, then serve with rice.

Nutrition Facts : Calories 566.9, Fat 11.6, SaturatedFat 1.7, Cholesterol 204.8, Sodium 937.9, Carbohydrate 83.7, Fiber 6.1, Sugar 6.8, Protein 31.6

Ingredients

650 g peeled green prawns, deveined
2 garlic cloves, finely chopped
2 teaspoons grated fresh ginger
salt and pepper
1 teaspoon ground turmeric
1 teaspoon garam masala
2 tablespoons vegetable oil
2 cups basmati rice
1 onion, thinly sliced
4 large ripe tomatoes, finely chopped
1/2 cup plain Greek yogurt
1/2 cup coriander leaves, chopped (cilantro)

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