PRAWNS WITH GARLIC IN A SPICED DHAL CURRY
Indian spices flavour the dhal to which coconut milk is added makes this a super additional dish to serve with your curry. Very easy to prepare, the dhal can be split peas, lentils or even moong dhal. NB. you could follow the reciipe and use chicken in place of the prawns.
Provided by Brian Holley
Categories Asian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Place dhal in a saucepan and cover with water, bring to the boil and simmer till the dhal is soft but not mushy. Strain the dhal and set aside
- .
- In a saucepan, heat the oil and add the mustard seeds, when they have stopped spluttering add the cumin seeds and reduce the heat to medium.
- Add the onions and garlic, cook till just coloured.
- Add the spices, cook for 2 minutes and add the coconut milk, stir well to blend the spices together.
- Now add the dhal stir to incorporate into the liquid, cook for 2 mins add the prawns, as soon as the prawns are heated through SERVE.
Nutrition Facts : Calories 387.3, Fat 30.3, SaturatedFat 20.3, Cholesterol 142.9, Sodium 666.4, Carbohydrate 13.6, Fiber 1.9, Sugar 4.5, Protein 19.4
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
ONE-POT PRAWN & LENTIL CURRY
Freeze the dhal base of this curry for busy weeknights. It's cheap, easy and really versatile - simply defrost and add prawns, veg or meat
Provided by Barney Desmazery
Categories Dinner
Time 1h45m
Number Of Ingredients 16
Steps:
- Rinse the lentils a few times, then tip into a bowl, cover with cold water and leave to soak. Meanwhile, heat 2 tbsp oil in a shallow casserole or sauté pan, and cook the onion with a pinch of salt for 10 mins until it starts to turn golden. Add the garlic, ginger, turmeric, chilli powder, cumin seeds and ground coriander, and cook for 3 mins until the mixture is sticky. Stir in the tomato purée and tamarind, if using, followed by the chopped tomatoes. Simmer for 8-10 mins until you have a thick paste.
- Rinse the soaked lentils again until the water runs clear, then drain. Stir the lentils into the tomato base, then tip in 600ml water (use some to swill out the tomato can) and the stock cube. Bring to the boil, then reduce the heat to a gentle simmer, cover and cook, stirring occasionally, for 50 mins-1 hr, topping up with more water if needed, until the lentils are soft and have started to cook down into the sauce. Stir through the garam masala. Can now be left to cool completely, then chilled for up to three days or frozen for up to six months (see below).
- To cook the prawns, reheat the chilled or defrosted frozen sauce in a saucepan until simmering (see below), then tip in the prawns and cook for 5 mins. Season with salt to taste, then drizzle with the rest of the oil and stir briefly. Slice the green chillies and sprinkle these over with a few coriander leaves, then scatter with pickled onions (see recipe below) to serve.
Nutrition Facts : Calories 267 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium
GARLIC PRAWNS
This is a great easy prawn marinade, they are great on the BBQ, we put them out as appetizers but they can also be a main course. I've also sauteed them with the marinade and used the sauce with pasta or just lapped it up with French bread! ENJOY.
Provided by kathie
Categories Seafood Shellfish Shrimp
Time 1h18m
Yield 6
Number Of Ingredients 8
Steps:
- In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
- Heat an outdoor grill to high heat.
- Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
- If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 6.4 g, Cholesterol 89.1 mg, Fat 18.6 g, Fiber 1.6 g, Protein 10.2 g, SaturatedFat 2.6 g, Sodium 166.3 mg, Sugar 2.7 g
PRAWNS / SHRIMP IN GARLIC SAUCE
Make and share this Prawns / Shrimp in Garlic Sauce recipe from Food.com.
Provided by English_Rose
Categories Spanish
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pour the olive oil into a heatproof earthenware ramekin. Heat the ramekin on a hob until hot.
- Add the garlic and chilli and cook, stirring often, until the garlic is fragrant. Take care not to let the garlic burn,
- Add the prawns, mixing in well, and season with salt.
- Cover the ramekin, cook for half a minute then remove from the heat.
- Serve at once.
Nutrition Facts : Calories 305.8, Fat 16.1, SaturatedFat 2.2, Cholesterol 315, Sodium 1416.5, Carbohydrate 4.3, Fiber 0.2, Sugar 0.3, Protein 34.4
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