Best 3 Prawns Curry Recipes
Prawns, also known as shrimp, are a versatile and delicious seafood that can be enjoyed in a variety of dishes. When it comes to preparing prawns, there are few dishes as flavorful and satisfying as a prawn curry. Prawn curry is a dish that is found in many cultures around the world, each with its own unique take on this classic dish. Whether you prefer a mild and creamy curry or a spicy and robust one, there is a prawn curry recipe out there to suit your taste. In this article, we will explore some of the best prawn curry recipes from around the world, providing you with all the information you need to create a delicious and authentic prawn curry in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
PRAWNS CURRY
This is a delicious prawns curry. If you want, you can substitute boiled eggs for the prawns. Serve the curry with naan, roti, or plain rice.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 22 g, Cholesterol 128.6 mg, Fat 11.8 g, Fiber 2.8 g, Protein 17.9 g, SaturatedFat 3.5 g, Sodium 101.1 mg, Sugar 5.3 g
THAI GREEN CURRY PRAWNS
I lived above a Thai restaurant for a year in Sydney and they made the best green curry I've ever tasted. I was a regular customer and they even loaned me plates and bowls. I managed to persuade the chef to let me know how he made the curry. I've adapted it slightly to bring down the heat but it's still got a nice kick to it. Apparently the paste will keep in the fridge for up to 4 months! Serve immediately over fluffy jasmine rice.
Provided by Lee Jackson
Categories World Cuisine Recipes Asian Thai
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Place cumin, coriander, ginger, garlic, green chile peppers, lemon grass, cilantro, lime juice, lime zest, and 2 tablespoons of corn oil in a food processor. Blend to a smooth, thick paste. Set aside.
- Heat 1/4 cup of corn oil in a large skillet over medium-high heat. Cook and stir green beans and baby corn for about 30 seconds. Stir in the paste, soy sauce, and coconut milk and bring to a boil. Reduce heat to medium and simmer for 5 to 7 minutes, then add the shrimp. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes. If the sauce becomes too thick, stir in some water.
Nutrition Facts : Calories 532.4 calories, Carbohydrate 19.1 g, Cholesterol 129.4 mg, Fat 43.4 g, Fiber 7.6 g, Protein 21.8 g, SaturatedFat 21.5 g, Sodium 391.3 mg, Sugar 4.2 g
PRAWNS IN CASHEW COCONUT CURRY SAUCE
This is a very mellow tasting dish that has a rich creamy taste of the coconut sauce with the nice crunchy texture of toasted cashews and soft, succulent prawns. Goes perfectly with steamed basmati rice and a nice Riesling or Gewurztraminer.
Provided by bagchibhai
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- Season the shrimp with turmeric powder and chile powder, and set aside. Toast the cashews, cardamom, cinnamon, and peppercorns in a skillet over medium heat until toasted and fragrant, about 7 minutes; remove from the skillet and set aside.
- Heat the sunflower oil in a large skillet over medium-high heat. Add the onion, garlic, and ginger; cook and stir until the onion has softened and begun to lose its red color, about 5 minutes. Stir in the shrimp and toasted spice mixture along with the salt, garam masala, bay leaf, tomatoes, and green pepper. Cook and stir until half of the shrimp has begun to turn pink, then pour in the coconut milk, cover, and bring to a simmer.
- Cover, and reduce heat to medium-low. Simmer until the shrimp are opaque and the vegetables are tender, about 5 minutes.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 6.8 g, Cholesterol 194.3 mg, Fat 15.5 g, Fiber 2.3 g, Protein 22.9 g, SaturatedFat 10.1 g, Sodium 263.3 mg, Sugar 1.5 g
Tips:
- Use fresh prawns: Fresh prawns have a sweeter and more delicate flavor than frozen prawns. If using frozen prawns, thaw them thoroughly before cooking.
- Marinate the prawns: Marinating the prawns in a mixture of spices and yogurt or buttermilk helps to tenderize them and infuse them with flavor.
- Use a variety of spices: Prawns pair well with a variety of spices, such as cumin, coriander, turmeric, chili powder, and garam masala.
- Cook the prawns properly: Prawns cook quickly, so it's important to cook them just until they are opaque and pink. Overcooked prawns will become tough and rubbery.
- Serve the prawns immediately: Prawns are best served immediately after cooking, while they are still hot and juicy.
Conclusion:
Prawn curry is a delicious and versatile dish that can be enjoyed with a variety of sides, such as rice, roti, or naan. With its rich and flavorful sauce, succulent prawns, and aromatic spices, prawn curry is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal that's packed with flavor, give prawn curry a try!
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