Creamy Curried Prawns

    Creamy Curried Prawns

    (3)
    10saves
    1hour30min


    3 people made this

    This is a delicious prawn curry. If you want you can substitute boiled eggs for the prawns to make vegetarian. Serve the curry with naan, roti and/or plain rice.

    Ingredients
    Serves: 6 

    • 1/2 cup rice flour
    • 1/2 teaspoon ground turmeric
    • 1 pinch salt, to taste
    • 500g peeled and deveined prawns
    • 3 tablespoons cooking oil
    • 1 teaspoon cumin seeds
    • 2 large onions, sliced thin
    • 2 green chillies, halved lengthwise
    • 1 tablespoon ginger-garlic paste
    • 3 cups pureed tomato
    • 1/2 teaspoon Kashmiri red chilli powder
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon ground cumin
    • 1/4 cup (60ml) thickened cream
    • 1/4 cup diced fresh coriander

    Directions
    Preparation:15min  ›  Cook:30min  ›  Extra time:45min  ›  Ready in:1hour30min 

    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 frypan over medium heat; fry the cumin seeds in the hot oil until they splutter.
    3. Add the onions, green chillies and ginger-garlic paste then cook until the onions are browned; about 5 minutes.
    4. Stir the pureed tomato, chilli 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.
    5. Pour the cream into the frypan and stir; lie the prawns into the mixture and continue cooking until the prawns are cooked through; 3 to 5 minutes more.
    6. Garnish with the coriander to serve.
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    (3)

    Reviews in English (3)

    by
    15

    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.  -  25 Dec 2009  (Review from Allrecipes USA and Canada)

    by
    5

    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!  -  30 Dec 2012  (Review from Allrecipes USA and Canada)

    by
    3

    where's the curry  -  24 Dec 2009  (Review from Allrecipes USA and Canada)

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