prawns-curry

Prawns Curry

3 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
SUSMITA
Recipe by  SUSMITA

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Stir the rice flour, turmeric, and salt together in a bowl; add the prawns and turn in the flour mixture to evenly coat.
  2. 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.

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Reviews (3)

Rate This Recipe
Dawn
12

Dawn

This is for the cook asking where the curry was Curry Powder By: Allrecipes Staff Description Widely used in Indian cooking, authentic Indian curry powder is freshly ground each day and can vary dramatically depending on the region and the cook. Curry powder is actually a pulverized blend of up to 20 spices, herbs and seeds. Among those most commonly used are cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and black pepper, poppy and sesame seeds, saffron, tamarind and turmeric (the latter is what gives curried dishes their characteristic yellow color). Commercial curry powder--which bears little resemblance to the freshly ground blends of southern India--comes in two basic styles: standard, and the hotter of the two, "Madras" curry powder.

jean watkins
3

jean watkins

where's the curry

KymInNM
2

KymInNM

This was excellent and very easy to make. It was much spicier than I expected, but we like it that way. I used coconut milk instead of heavy cream, coconut oil, and about half the onions. I think the 1 tsp cumin seeds in the recipe is supposed to be mustard seeds, because cumin seeds don't splutter, but mustard seeds do (also, it seems odd to have both cumin seeds and ground cumin in the recipe), so I used mustard seeds. And finally, I added cauliflower because I had some I needed to use up. Great flavor and a definite keeper!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 269 cal
  • 13%
  • Fat
  • 11.8 g
  • 18%
  • Carbs
  • 22 g
  • 7%
  • Protein
  • 17.9 g
  • 36%
  • Cholesterol
  • 129 mg
  • 43%
  • Sodium
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

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