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Simple prawn curry recipe

Simple prawn curry recipe


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  • Recipes
  • Dish type
  • Main course
  • Curry
  • Seafood curry
  • Prawn curry

A very easily made fresh tasting prawn curry with sauteed peppers and onion. Can be made as hot as you like.

94 people made this

IngredientsServes: 4

  • 1 tablespoon vegetable oil
  • 3 cloves garlic, crushed
  • 2 teaspoons grated root ginger
  • 2 medium onions, peeled and chopped
  • 1 tablespoon medium curry powder
  • 1 red pepper, sliced
  • 3 tomatoes, peeled and roughly chopped
  • 350ml (12 fl oz) fish or chicken stock
  • 50g (2 fl oz) creamed coconut
  • salt and pepper to taste
  • 200g (7 oz) peeled and cooked prawns
  • 3 tablespoons chopped fresh coriander

MethodPrep:30min ›Cook:20min ›Ready in:50min

  1. Coat a hot frying pan with a little oil and fry the garlic, ginger and onion until onion has wilted. Season with curry powder, and fry for a further minute or two.
  2. Chop half of the red pepper finely. Add to the frying pan along with the tomatoes, and cook until tomatoes have totally broken down. Stir in the stock and creamed coconut and return to a boil. Taste and adjust seasoning if required and continue to simmer until sauce is slightly thickened.
  3. Chop the remaining onion into large chunks and chop the second half of the red pepper into strips. Fry these very briefly in a separate pan (1-2 minutes only)
  4. Add the onion and pepper mix to the main pan and bring to the boil again. Turn off heat immediately and add the prawns.
  5. Serve over rice and garnish with chopped fresh coriander.

Recently viewed

Reviews & ratingsAverage global rating:(11)

Reviews in English (9)

Something else.- I put a bit less stock (250-300), the curry is thicker and tastes just as good- Dried chilli with the pepper and tomatoes- Slightly less ginger-09 Jun 2010

A very, very good curry, very tasty and easy to make, not to mention pretty cheap.-09 Jun 2010

this Curry was incredibly tasty, so simple to make and for a small cost. i just had to have a second plate full-05 Apr 2011


Goan Prawn Curry with Coconut

This is exactly what a satisfying meal starts with – some Goan prawn curry made with coconut which is going to comfort you and make you feel like you are home and warm and safe.

I’ve already told you how much I love all things coastal and this started with meeting my Mangalorean husband whose family makes the most delicious food. I’ll invite you guys over someday!


Recipe Summary

  • ½ cup rice flour
  • ½ teaspoon ground turmeric
  • salt to taste
  • 1 pound peeled and deveined prawns
  • 3 tablespoons cooking oil
  • 1 teaspoon cumin seeds
  • 2 large onions, sliced thin
  • 2 green chile peppers, halved lengthwise
  • 1 tablespoon ginger-garlic paste
  • 3 cups pureed tomato
  • ½ teaspoon Kashmiri red chili powder
  • ½ teaspoon garam masala
  • ½ teaspoon ground cumin
  • ¼ cup heavy cream (Optional)
  • ¼ cup chopped fresh cilantro

Stir the rice flour, turmeric, and salt together in a bowl add the prawns and turn in the flour mixture to evenly coat.

Heat 3 tablespoons oil in a large skillet over medium heat fry the cumin seeds in the hot oil until they splutter. Add the onions, green chile peppers, and ginger-garlic paste cook until the onions are browned, about 5 minutes. Stir the pureed tomato, Kashmiri red chili powder, garam masala, and ground cumin into the mixture. Season with salt and continue cooking until the gravy thickens and the oil is released, 10 to 15 minutes. Pour the cream into the skillet and stir lie the prawns into the mixture and continue cooking until the prawns are cooked through, 3 to 5 minutes more. Garnish with the cilantro to serve.


Ingredients

  • 3 tablespoons vegetable oil or ghee
  • 1/2 onion, finely chopped
  • 1/4 tsp ajwain
  • 1 tbsp garlic and ginger paste
  • 1/2 tsp Kashmiri chilli powder
  • 1 tbsp basar curry powder OR
  • 1 tbsp mixed powder
  • 70ml (1/4 cup) tomato puree
  • 250ml (1 cup) heated base curry sauce
  • 2 green bird's eye chillie, slit down the middle
  • 1 tsp tamarind concentrate
  • 3 tbsp fresh coriander (cilantro)
  • 2 tbsp single cream
  • Juice of one lime
  • 250g (9 oz) cooked prawns
  • Salt to taste

Instructions

  1. Heat the ghee or oil in a balti bowl over high heat. When hot, add the chopped onion and fry for about three minutes.
  2. Sprinkle in the ajwain. Be careful not to add to much. It has a very strong flavour.
  3. Stir in the garlic and ginger paste and fry for about 30 seconds and then stir in the ground spices.
  4. Cook the ground spices in the sauce for about 30 seconds and then add the tomato puree and bring to a simmer.
  5. Stir in one ladle of the base sauce. Remember, baltis are thick curries so add more if needed but not too much.
  6. Add the green bird's eye chillies, tamarind and cream. Then stir in the coriander (cilantro). Taste the sauce and add lime juice to taste.
  7. To finish, stir the cooked prawns into the sauce and season with salt to taste.

Did you like this recipe?

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I hope you enjoy this prawn balti recipe, made just like they are at the best balti restaurants


Royyala iguru recipe

Royyala iguru recipe or prawn stir fry is one of the simplest of the prawns recipes that can be prepared in just 20 mins. This recipe is from my mom and it is almost the same as mushroom curry in andhra style that I posted earlier. These recipes are outstanding due to their simplicity and flavor that comes from the caramelized onions and garam masala.

To make royyala iguru, i don&rsquot use tomato or coconut. This is a dry curry made by stir frying the prawns along with garam masala, red chilli powder until just cooked.

This goes well with plain rice or chapathi. You can make this anywhere from a dry version to a gravy. If you intend to make a dry curry, just evaporate all the gravy by cooking in an open pan. I soak the prawns in vinegar for about 2 to 3 mins and then wash to remove odor. This is optional.

If you are looking for a gravy, check the prawn curry here

For more prawn recipes, you can also check
Chilli prawns
Prawn biryani
Prawns pakoda
Prawn pulao

To make the best tasting prawn stir fry, always use fresh prawns that do not have odor. It is always good to consume fresh prawns and within 2 hours of cooking them.

You can also serve this prawn curry in sandwiches, wraps and kathi rolls.

Do not overcook prawns as they turn hard and rubbery. Switch off when they curl up well, meaning they are just cooked.


Prawn Coconut Curry

When I first started my curry blog I was sent about a hundred Gurkha recipes from someone who followed me on Twitter.

This is one of the benefits of being a food blogger, you do get a lot of amazing recipes landing in your inbox!

The recipes had been past to him by a Ghurka chef and I made it a goal to try them all.

I would love to thank the chef personally for these recipes but don’t have a clue who he is. Some of the recipes were quite complicated where others were as simple as they get. All were delicious.

This prawn coconut curry is one of the easy ones. You can literally make it in about 20 minutes though you do need to marinate the prawns for about a half hour before beginning to cook.

Over the years I have tweaked this one a bit to my own taste but it is essentially the same recipe. The finished curry goes so well with my coriander and lime rice recipe so I hope you have a chance to give them both a try.

I like to use jumbo raw prawns which are available in the frozen section of most supermarkets.


A Super Simple 3-Step Prawn Curry Recipe

Some nights, we love to be able to make an easy dinner in under half an hour, and this super simple 3-step prawn curry recipe will let you do just that while keeping you full and content!

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Indian Mango & Shrimp Curry.

I love creating new curry recipes and this Indian prawn and mango curry is loosely based on a classic Keralan offering, chemmeen manga curry.

Traditionally this would have been made with &ldquoraw&rdquo mango, that is to say, a green unripe mango.

Now whilst under-ripe mangoes are ten a penny here in Europe, unripe mango is a little more difficult to find.

So I run with slightly under-ripe mango. This gives the recipe much more of a sweet edge, which I personally think is wonderful with sweet prawns.

But I also add a nod to the original ideas behind the recipe with the use of amchur. A wonderfully sour spice made from raw unripe mango.

A spice that adds a sour element to many of my curries, including my glorious beef vindaloo and my personal favourite chicken pathia.

And if the fruit thing is a little too far for you you should definitely check out my other quick Indian prawn curry.


15 amazing prawn curry recipes

Tuck into a tasty meal tonight with one of our 10 best prawn curry recipes.

Prawn curry is a delicious and light dinner. It can also be a surprisingly quick dish to prepare because cooking time for prawns is fairly speedy.

Our quickest prawn curry can be on the table in 20 minutes, so it's prefect if you're pressed for time. If you have longer to spend we'd also recommend our fish curry, which also includes cod, and takes 45 minutes, but it will be worth it.

This curry is ready in just 20min and you&rsquoll have many of the ingredients in your store cupboard already. Any nut butter can replace the peanut butter in this recipe - we particularly like it with cashew butter.


Mots-clés

  • 3 cuillères à soupe Huile végétale
  • 1 Oignon en dés
  • 3/4 cuillère à soupe Pâte de gingembre
  • 1 1/2 c. à thé Pâte d'ail
  • 1 cuillère à café Pâte de piment vert (facultatif)
  • 200g Tomates en purée, en conserve ou fraîches
  • 2 cuillères à soupe Purée de tomates
  • 1 cuillère à café Poudre de coriandre
  • 1 1/2 c. à thé Poudre de cumin
  • 1/2 cuillère à café Poudre de curcuma
  • 1 cuillère à café Piment rouge en poudre
  • 1 cuillère à café Poudre de Garam Masala
  • 1 cuillère à café Poudre de curry Madras (facultatif)
  • 2 cuillères à soupe Eau
  • 200g Crevettes royales nettoyées et déveinées
  • 3 cuillères à soupe Huile végétale
  • 1 Oignon en dés
  • 3/4 cuillère à soupe Pâte de gingembre
  • 1 1/2 c. à thé Pâte d'ail
  • 1 cuillère à café Pâte de piment vert (facultatif)
  • 7oz Tomates en purée, en conserve ou fraîches
  • 2 cuillères à soupe Purée de tomates
  • 1 cuillère à café Poudre de coriandre
  • 1 1/2 c. à thé Poudre de cumin
  • 1/2 cuillère à café Poudre de curcuma
  • 1 cuillère à café Piment rouge en poudre
  • 1 cuillère à café Poudre de Garam Masala
  • 1 cuillère à café Poudre de curry Madras (facultatif)
  • 2 cuillères à soupe Eau
  • 7oz Crevettes royales nettoyées et déveinées


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