Prawn curry
This is the recipe from my Indian cookery evening class from years ago. It's quite involved but worth the effort, especially if you have all of the ingredients to hand.
It's strange, writing this, I have an odd yearning for the 'communal cooking' that I enjoyed from those far off lessons. If you get a chance to try evening classes then do have a go, it's great fun - it also removed all of the mystique of cookery for me.
| Prawn curry | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 188 |
| Ready in: | 40 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 31st October 2012 |
|
Best recipe reviewTastes authentic to me! 4/5 As good as any Indian take-away! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 tablespoon ghee
- 1 large onion, peeled and chopped finely
- 1 clove of Garlic, peeled and crushed
- 1 cm (1/2 ") ginger root, peeled and grated
- 1 fresh tomato, chopped
- ¼ teaspoon turmeric powder
- ¼ teaspoon chili powder
- ½ teaspoon ground cumin seeds
- 1 teaspoon paprika powder
- 2 teaspoons freshly ground coriander seeds
- 7.5 cm (3") from a packet of creamed coconut dissolved in 426 ml (3/4 pint) chicken stock or warm water
- 1 fresh green chili, sliced
- 2 tablespoons tomato puree
- 1 carrot, scrubbed and grated
- 2 teaspoons lemon juice
- 450 g (1 lb) fresh prawns, peeled and cleaned
Method
- Fry the onions in the ghee until soft, about 4 minutes
- Add the ginger and garlic and fry until they take some colour, add the powder spices and stir fry for a minute
- Add tomato, coconut and stock, tomato puree and green chili.
- Bring to the boil, reduce the heat and simmer, uncovered for 15 minutes until reduced slightly
- Add the grated carrot, prawns and lemon juice, simmer for a minute or so
- Pour into a serving bowl
Serving suggestions
Serve hot with plain boiled rice and naan breads
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
#grated #prawncurry #fry #tomato #lemonjuice #simmer #coconut #tomatopuree #ghee #chili #carrot