Creamy Curried Prawns

    Creamy Curried Prawns


    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.

    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

    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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