Best 4 Madhur Jaffreys Prawn Shrimp Curry Recipes
Madhur Jaffrey's prawn shrimp curry is a delectable dish that combines the vibrant flavors of Indian cuisine with the succulent texture of prawns and shrimp. This flavorful curry is an aromatic blend of spices, herbs, and creamy coconut milk, resulting in a rich and satisfying dish that is sure to tantalize your taste buds. Whether you're a seasoned cook or just starting out, this step-by-step guide will help you create a mouthwatering Madhur Jaffrey's prawn shrimp curry that will impress your family and friends. So, gather your ingredients, prepare your cooking utensils, and let's embark on a culinary journey to create a flavorful masterpiece.
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MADHUR JAFFREY'S PRAWN (SHRIMP) CURRY
A simple prawn curry, not too hot. Lovely served atop steamed basmati rice with a side of cucumber raita. May use scallops or other seafood in place of the prawns. Recipe adapted from Madhur Joffrey.
Provided by BecR2400
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, combine 1-1/4 cups water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well. Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to mixture.
- Bring the spice mixture to a simmer over medium-high heat. Turn the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce thickens and is reduced somewhat.
- Add the coconut milk, salt, kokum or tamarind paste, and bring to a simmer.
- Add the prawns (shrimp) and simmer, stirring occasionally, until they turn opaque and are just cooked through. Add salt and pepper to taste.
- Serve while hot.
Nutrition Facts : Calories 480.3, Fat 19.3, SaturatedFat 16.8, Cholesterol 142.9, Sodium 683.3, Carbohydrate 61.3, Fiber 1.6, Sugar 55.5, Protein 17.4
MADHUR JAFFREY'S SHRIMP IN THE MAHARASHTRIAN MANNER
This recipe has served me well for many years. It is a very lovely mixture of flavors, aromas and textures and seems like it should have been much more work than it actually is. Ms. Jaffrey describes the dish as a "quick dish which you can make with prawns (shrimps) or any firm fleshed fish that can be cut into thick steaks or chunks. Serve with rice and vegetables suchas stuffed Okra, carrots with Dill and Puréed Vegetables." I have also substituted drained pressed tofu for the shrimp and it was equally but differently delicious. I have given the ingredient list in avoirdupois and skipped the metric measurements which she used in her book.
Provided by CityGirl
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel and devein shrimp if necessary.
- Put them in a bowl.
- Add crushed garlic, ginger, tamarind paste, turmeric, salt and chili powder (cayenne).
- Mix well and set aside for 10 minutes (not longer , as raw ginger tends to affect the texture of the shrimp).
- Heat the oil in a frying pan or wok over medium high heat.
- When hot, put in the whole mashed cloves of garlic.
- Stir until they brown lightly.
- Now put in the shrimp.
- Stir for 1 minute so that they also brown lightly.
- Turn the heat to medium-low.
- Put in the coconut milk, fresh coriander, and green chilies.
- As soon as the sauce begins to simmer, turn off the heat and serve.
Nutrition Facts : Calories 224.5, Fat 14.1, SaturatedFat 6.4, Cholesterol 142.8, Sodium 1087.7, Carbohydrate 8.7, Fiber 0.8, Sugar 4.4, Protein 16.8
FRAGRANT COURGETTE & PRAWN CURRY
Wondering what to do with a glut of courgettes? Put them to good use in this spicy, summery one-pot
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
Steps:
- Heat the oil in a large wok and stir-fry the courgettes for 5-6 mins until softened. Lift from the pan with a slotted spoon, leaving the oil behind.
- Add the cumin seeds to the pan and toast for a few secs, then add the ginger, garlic, chilli and spices. Cook, stirring for 1-2 mins, then tip in the tomatoes and cook for a few mins more.
- Pour in the stock and simmer to make a pulpy sauce, then add the courgettes and prawns. Cook gently until the prawns change from grey to pink and the courgettes are tender, but not too soft. Stir in most of the coriander, saving some to sprinkle over the top. Serve with basmati rice and mango chutney, if you like.
Nutrition Facts : Calories 305 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.41 milligram of sodium
MADHUR'S SHRIMP IN MUSTARD SEED AND GREEN CHILE SAUCE
Chef and cookbook author Madhur Jaffrey shares this simple yet impressive Bengali dish known as "chingri bhapey." The shrimp is delicately spiced with ground mustard seed and chopped green chiles, creating a sweet, fragrant sauce. Madhur recommends rubbing the shrimp with coarse salt before washing it to ensure the freshest flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
Steps:
- Gently rub the shrimp with 1/2 cup coarse salt. Wash shrimp under cold running water, and place in a colander. Drain well.
- Using a spice grinder, coarsely grind mustard seeds. Transfer ground seeds to a medium stainless-steel bowl. Add 1 tablespoon water, and combine. Add onion, chile, turmeric, remaining 1/4 teaspoon coarse salt, cayenne pepper, and oil. Add shrimp, and stir to coat. Cover the bowl with aluminum foil, and set seasoned shrimp aside for 10 minutes.
- Place the bowl of shrimp in a large stockpot. Add boiling water to stockpot until water comes 1/3 of the way up the sides of bowl. Cover, and place over medium heat. Cook until shrimp just turn opaque all the way through, 10 to 15 minutes, stirring once after 6 minutes.
- Divide the rice and shrimp among four plates, and serve.
Tips:
- Use fresh, high-quality prawns or shrimp: This will make a big difference in the flavor of the curry.
- Marinate the prawns or shrimp in the yogurt and spices for at least 30 minutes: This will help to tenderize the seafood and infuse it with flavor.
- Use a heavy-bottomed pot or Dutch oven: This will help to evenly distribute the heat and prevent the curry from burning.
- Sauté the onions and garlic until they are soft and golden brown: This will add depth of flavor to the curry.
- Add the ginger, chili peppers, and turmeric and cook for a few minutes: This will help to release their flavors.
- Add the tomatoes and cook until they are soft: This will help to create a rich, flavorful sauce.
- Add the prawns or shrimp and cook until they are cooked through: Be careful not to overcook the seafood, or it will become tough.
- Stir in the coconut milk and bring to a simmer: This will help to create a creamy, flavorful sauce.
- Season the curry to taste with salt and pepper: You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
- Serve the curry hot with rice or naan bread: Garnish with cilantro or chopped nuts for extra flavor.
Conclusion:
Madhur Jaffrey's prawn or shrimp curry is a delicious and easy-to-make dish that is perfect for a quick and flavorful meal. The combination of prawns or shrimp, yogurt, spices, and coconut milk creates a rich and creamy sauce that is sure to please everyone at the table. This curry is also a great way to use up leftover seafood. So next time you have some prawns or shrimp on hand, give this recipe a try!
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