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Indian Shrimp Prawn Curry

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Ingredients

Adjust Servings:
1 1/4 lbs medium raw shrimp peeled and deveined (tails intact)
2 garlic cloves peeled and finely chopped
2 teaspoons fresh ginger peeled and grated
1 teaspoon ground turmeric
1 teaspoon garam masala
2 1/2 tablespoons canola oil
salt and pepper to taste
2 cups basmati rice uncooked
1 onion peeled and thinly sliced
4 large tomatoes finely chopped

Nutritional information

569.5
Calories
120 g
Calories From Fat
13.4 g
Total Fat
1.4 g
Saturated Fat
178.8 mg
Cholesterol
821.2 mg
Sodium
83.5 g
Carbs
6.1 g
Dietary Fiber
6.8 g
Sugars
28.8 g
Protein
462g
Serving Size

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Indian Shrimp Prawn Curry

Features:
    Cuisine:

    This was sad and bland. I'm an experienced cook, and I can usually spot a recipe that will disappoint, but this one fooled me. used a good garam masala, but the amount the recipe called for barely gave the dish any flavor. I ended up adding more toward the end, but it didn't help much. I also felt like I was throwing handfuls of salt into the pan at the end to bring up the flavor. I cooked this meal for my family and a guest, all of whom love Indian cuisine and eat it frequently, and it left me wishing I had used another recipe. I'm really shocked that so many people enjoyed this.

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Indian Shrimp (Prawn) Curry,A yogurt-based prawn curry. For garam masala, use your favorite recipe. There are several recipes here at Food.com.,This was sad and bland. I’m an experienced cook, and I can usually spot a recipe that will disappoint, but this one fooled me. used a good garam masala, but the amount the recipe called for barely gave the dish any flavor. I ended up adding more toward the end, but it didn’t help much. I also felt like I was throwing handfuls of salt into the pan at the end to bring up the flavor. I cooked this meal for my family and a guest, all of whom love Indian cuisine and eat it frequently, and it left me wishing I had used another recipe. I’m really shocked that so many people enjoyed this.,At the end of the directions it mentions coriander…?????


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    Steps

    1
    Done

    Place Prawns in a Bowl With Garlic, Ginger, Spices, 2 Teaspoons Oil and Some Salt and Pepper. Stir Well to Coat, Then Cover and Marinate in the Refrigerator For 15 Minutes.

    2
    Done

    Meanwhile, Cook the Rice According to Packet Instructions. Cover and Keep Warm.

    3
    Done

    Heat 1 Tbs Oil in a Wok or Frypan Over Medium-High Heat. Add Prawns and Stir-Fry For 2-3 Minutes Until Lightly Golden. Remove With a Slotted Spoon and Set Aside. Add the Remaining 1 Tbs Oil to the Pan, Reduce the Heat to Medium, Then Add Onion and Cook, Stirring, For 5 Minutes Until Softened. Stir in the Tomato, Then Cover and Simmer Over Medium Heat For 5 Minutes Until Tomato Is Softened.

    4
    Done

    Return Prawns to Pan With Yoghurt and Cilantro, Then Warm Through, Stirring, For 1 Minute.

    5
    Done

    Season to Taste, Then Serve With Rice.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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