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Prawn and vegetable curry recipe

Prawn and vegetable curry recipe


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

This was my first recipe, and I knew it was good when my entire family loved it, especially my mum! It's inspired by the Bengali cooking I grew up with and is best served with rice or naan.

22 people made this

IngredientsServes: 4

  • 2 to 3 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 1 teaspoon turmeric
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon garam masala
  • salt to taste
  • 5 green chillies, seeded and chopped
  • 200g (7 oz) raw peeled prawns
  • 2 tablespoons water
  • 1 bag prepared stir-fry vegetables
  • handful fresh coriander, finely chopped
  • 2 cherry tomatoes, chopped - to serve

MethodPrep:5min ›Cook:25min ›Ready in:30min

  1. Heat the oil in a large frying pan on medium high heat. Add the onion, turmeric, chilli powder, garam masala, salt and green chillies and stir till onions turn crispy brown, about 3 minutes.
  2. Add the prawns to the frying pan, stirring well, and cook for another 5 minutes. Add the water and stir to release any browned bits from the bottom of the pan. Add the vegetables and mix well, then cook covered for 3 minutes. Add coriander and cook covered for a further 1 to 2 minutes, until vegetables are tender and prawns are opaque.
  3. Serve on a platter with the chopped cherry tomatoes on top for garnish. Best eaten with boiled rice or naan.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Cooked this curry to the letter. Found it tasted like stir -fry with a kick(lacking any sauce). Put half tin of coconut milk in and then poured the lot over a naan bread. very nice. Enough for two.-09 Nov 2010

by coulinjo

Made it vegetarian.This is under the vegan heading but it's obviously not. Prawns aren;t very clever but it's a bit rude to call them vegetables!-20 Dec 2010(Review from this site AU | NZ)


Creamy and Delicious Prawn Malai Curry – The Taste of Bengal

If you live in Bengal, or simply admire their cuisine, then you know that Chingri Malaikari (Prawn Malai Curry) is an iconic treat. You can cook this dish for lunch, dinner or any special occasion. Its subtle, creamy flavours are achieved using a mix of spices and coconut milk, which compliment the tiger prawns in spades. This recipe may seem tricky but don’t be fooled, it’s probably easier than you think.


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

Prawn and coconut cream curry

Start with the paste. In a dry frying pan (no oil added), toast the cumin, coriander and mustard seeds over a medium heat until fragrant and the mustard seeds start to pop. Transfer to a grinder or place in a mortar and pestle and crush until fine and powdery. In the same pan, heat the vegetable oil and sauté the onion until soft and caramelised. This should take about 8 minutes. Add the garlic, ginger and chilli and cook for 2 minutes. Now add in the masala, turmeric, chilli powder, chilli flakes, salt and sugar. Stir through for several minutes. Lastly add the finely ground spices, water and lime juice. Mix to combine.

Transfer the paste to a processor and blitz until smooth. If you’ve made double, store half in a sterilised jar and cover the top of the paste with a tablespoon of vegetable oil to retain it’s flavour and freshness. Store in the refrigerator.

To make the prawn curry, heat 1 tablespoon vegetable oil in a pan. Add 1 x quantity curry paste, tomato paste, chopped tomatoes and sugar. Bring up to a gentle boil and then add the coconut milk. Simmer uncovered on a medium heat for 10-12 minutes. Add the prawns to the sauce and cook for 3-5 minutes, until cooked through. Add the juice of half a lime and check the seasoning. Serve immediately with your choice of sides.

Recipe reprinted with permission of Bibby’s [email protected]

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Method

Heat the oil in a heavy bottom saucepan on a medium heat. Add the mustard seeds and let them splutter.

Now add the fenugreek seeds and the sliced shallots. Fry for a minute and add the green chilli along with half the curry leaves. Continue to fry for 8-10 minutes over a medium heat until the shallots begin to change colour to a light brown.

Add the garlic paste and stir for 30 seconds. Add the powdered spices and fry for a further 10 seconds making sure it doesn’t burn.

Add the tomatoes and continue to cook until they soften for 6 minutes. Mash with the back of the spoon and add water along with the tamarind paste. Season to taste. Lower the heat and bring to simmer for 2 minutes.

Add the prawns and cook over a low heat for 6-7 minutes with the lid on stirring half way through. Turn the heat off and add the ginger slivers along with the remaining curry leaves and coriander.


Mix the cleaned prawns with the marinating ingredients and keep aside.

Add all the ingredients for the masala paste in a blender and blend to make a smooth paste.

Heat oil in a pan. Once the oil is hot, add the marinated prawns and cook for 2-3 minutes. Remove the prawns on a plate and keep aside.

In the remaining oil, add curry leaves (Optional) and green chili and fry for a few seconds.

Add onion and fry until they turn translucent.

Add tomato and cook for 2-3 minutes.

Now add the ground masala paste, ½ cup water, and tamarind paste and cook for 5-6 minutes.

Add coconut milk, 2 cups water, and prawns and simmer for 2-3 minutes. Add salt to taste and mix well.


What to serve with sweet potatoes and prawns curry?

To balance out this meal with a source of carbohydrates, you can serve this sweet potato prawn curry with rice, noodles, or bread.

There are many side dishes you can serve with this curry. Let&aposs take a look at a few of them.

The traditional way to eat curry in the Indian food culture is to serve it with a type of bread called roti or naan, flatbreads which are used to scoop the curry out the bowl.

In Thai cuisine instead, curry is usually accompanied by a bowl of steamed rice. You can use long-grain basmati rice or short-grain sticky rice. For a healthier alternative you can try serving this prawn stew with brown rice, it&aposs lower in calories and packed with fibres. 

Noodles are another option. For example, rice or udon noodles are a great choice, but we like soba noodles best. They are made from buckwheat, a gluten-free grain that is well known for stabilising blood sugars.

If you&aposre opting for either rice or noodles as a side dish to this shrimp curry, make sure you cook them separately so they won&apost get soggy. Then, only add them to the broth once you&aposre ready to eat.

Another alternative is cauliflower rice which is made by blitzing or grating the raw florets into couscous-like grains. You will get a crunchy and filling rice-like side for your curry with minimal carbs.

If you&aposre on a weight loss plan or following a low carb diet, then you can serve this dish with a leafy green salad or steamed vegetables like green beans or broccoli. Also, check out our FAQ above for more tasty ideas.


Bazun hin (prawn curry) recipe

This is fairly quick to cook once the curry base has been made &ndash and this can be prepared in advance quite easily &ndash and if you have a bag of prawns in the freezer it is a handy last-minute fix. Burmese curries don&rsquot traditionally contain coconut but this is Mum&rsquos special addition to the recipe and we think it adds extra depth and an almost nutty flavour. It is still delicious if you skip this, though.

  • We don&rsquot find the prawns reheat very well once cooked in the curry, but you could cook the sauce up until adding the prawns, then store in the fridge for up to 4 days, then just reheat and continue from adding the prawns.
  • Sometimes we use whole, shell-on prawns which look visually appealing and will make the curry more flavourful (we like to suck the heads!). Just increase the total weight to 800g&ndash1kg (28oz&ndash2.2lbs) to allow for the heads and shells.

Ingredients

  • 6 tbsp oil (sunflower, vegetable or peanut)
  • 3 medium onions, chopped
  • 10 garlic cloves, peeled
  • 0.5 thumb-sized piece of ginger, peeled
  • 0.5 bunch of coriander (cilantro) stalks, finely chopped, plus some leaves to garnish
  • 2 tsp paprika
  • 1 tsp turmeric powder
  • 2 tsp medium chilli powder
  • 50 g creamed coconut (use the solid block type, or 50ml/1.6floz coconut milk would work too)
  • 2 𔃁 tbsp fish sauce
  • 600 g large, raw king prawns, peeled and deveined
  • 6 tbsp oil (sunflower, vegetable or peanut)
  • 3 medium onions, chopped
  • 10 garlic cloves, peeled
  • 0.5 thumb-sized piece of ginger, peeled
  • 0.5 bunch of coriander (cilantro) stalks, finely chopped, plus some leaves to garnish
  • 2 tsp paprika
  • 1 tsp turmeric powder
  • 2 tsp medium chilli powder
  • 1.8 oz creamed coconut (use the solid block type, or 50ml/1.6floz coconut milk would work too)
  • 2 𔃁 tbsp fish sauce
  • 21.2 oz large, raw king prawns, peeled and deveined
  • 6 tbsp oil (sunflower, vegetable or peanut)
  • 3 medium onions, chopped
  • 10 garlic cloves, peeled
  • 0.5 thumb-sized piece of ginger, peeled
  • 0.5 bunch of coriander (cilantro) stalks, finely chopped, plus some leaves to garnish
  • 2 tsp paprika
  • 1 tsp turmeric powder
  • 2 tsp medium chilli powder
  • 1.8 oz creamed coconut (use the solid block type, or 50ml/1.6floz coconut milk would work too)
  • 2 𔃁 tbsp fish sauce
  • 21.2 oz large, raw king prawns, peeled and deveined

Details

  • Cuisine: Burmese
  • Recipe Type: Curry
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 25 mins
  • Serves: 4

Step-by-step

  1. Heat the oil in a large casserole dish or wok set over a medium-high heat. Add the chopped onions and cook slowly, turning down the heat to low-medium, and stirring every 4&ndash5 minutes until softened and starting to colour lightly and become oily &ndash this will take at least 15 minutes.
  2. While the onions are cooking, crush the garlic cloves and ginger to a paste using a pestle and mortar, or blitz in a food processor.
  3. Once the onions are ready, add the crushed garlic, ginger and coriander (cilantro) stalks and fry for a few minutes until fragrant.
  4. Add the spices and creamed coconut, breaking it up into smaller pieces as you stir. It should melt in. Finally, add the fish sauce and the prawns and cook over a medium heat for about 5 minutes or until the prawns are cooked through.
  5. Serve hot on steamed rice and garnish with coriander (cilantro) leaves.

This recipe is from The Rangoon Sisters by Amy and Emily Chung (Ebury Press, £20). Photography by Martin Poole.

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Prawn Curry Recipe

Preparation time : 40 min. | Serves 6 persons

This is a spicy prawn curry recipe having lots of flavors and is a very popular curry in South Asian Cuisine, particularly Indian cuisine. This prawn curry is made in a very similar fashion in which other curries are made. Continue reading below to find out what it requires and how the this spicy prawn curry is prepared.

Ingredients:

1 kg medium size prawns (clean them and cut their tails)
1/2 kg tomatoes
4 medium size onions (cut in julienne)
3 potatoes (cut in small cubes)
2 green cardamom
1 black cardamom
2 cinnamon sticks
3 cloves
2 tbsp garlic paste
1 tbsp ginger paste (optional)
1 tbsp red chili powder
1 tsp turmeric powder
1 tbsp cumin powder
1 tsp black pepper
Salt to taste
1 tsp mix spice powder (garam masala)
1/4 tsp nutmeg and mace powder
1 cup oil

Procedure:

Take a tablespoon of oil in a pan and saute prawns on medium high flame for 2 minutes only so that their water dries out and they turn pink in color. Don’t try to cook prawns for more than that because they will become very hard like rubber and will give you a hard time chewing them.
In a sauce pan, heat the remaining oil and fry onions on high flame for 8-10 minutes and stir constantly while frying until they become light golden in color.
When onions have been fried, add tomato pieces, ginger garlic paste, red chili powder, turmeric powder, salt, cloves, cardamoms and cinnamon sticks. Cover the pan and cook them on medium flame until they all mix together and form a curry. It takes at least 10 – 15 minutes for the curry to be cooked.
When curry becomes red in color and onions gets soft, add potato pieces with one cup of water and let them cook for 15 minutes until potato becomes tender.
After that uncover the pan and cook on high flame so that oil starts to separate from the gravy. Now its time to add rest of spices cumin powder, black pepper powder, mix spice powder and nutmeg and mace powder.
In the end, add fried prawn pieces and sprinkle some coriander leaves. Mix them together and and then cover the pan. Just cook for a minute on very low flame.


Prawn Kuzhambu Recipe – Ingredients

Prawns – 1 cup cleaned (around 40 baby prawns)
Small Onion – 10
Tomato – 1
Ginger garlic paste – 1 tsp
Tomato – 1 medium sized
Turmeric powder – a generous pinch
Red Chilli powder – 1 tsp
Coriander powder – 2 tsp
Coriander leaves – 2 tsp to garnish
Salt – to taste
Water – as needed

To temper:

Oil – 2 tsp
Curry Leaves – a small sprig
Fennel Seeds – 1 tsp

To grind to a paste:

Small Onion – 5
Garlic – 3 cloves
Cinnamon – 1/4 inch piece
Cloves – 2
Coconut – 1/8 cup
Tomatoes – 1 small
Pepper – 1 tsp
Jeera – 1/2 tsp

Method:

  1. Grind the ingredients listed under ‘to grind’ to a fine paste.Clean prawns(by removing the center nerve part), wash it in running water twice then mix turmeric powder,salt and set aside.
  2. Heat oil in a kadai – add the items under ‘to temper’ then add onions fry till transparent.Then add ginger garlic paste, fry for a minute.Then add tomatoes and saute till it turns mushy.
  3. Add cleaned prawns.Saute for 2mins.Then add red chilli and coriander powder.Saute until prawns starts shrinking say 3mins.Add required salt.
  4. Prawns let out water so add water accordingly, I added 1/4 cup water.Cook until prawns are cooked to soft.Now add the coconut paste.Add little water if the curry is too thick.
  5. Allow it to boil in simmer and get cooked until oil separates. Garnish with chopped coriander leaves and switch it off.



Comments:

  1. Bardolph

    You are absolutely right. In this something is and is an excellent idea. I keep him.

  2. Albern

    In case of a crisis, I stock up on stew, which I recommend to everyone



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