(1)
Saved as a favourite by 24 cook(s)
Easy
Ready in
30 minutes
This was my first recipe, and I knew it was good when my entire family loved it, especially mum! It's inspired by the Bengali cooking I grew up with and is best served with rice or naan.
Ingredients
Serves: 4
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2 to 3 tablespoons vegetable oil
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1 medium onion, sliced
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1 teaspoon turmeric
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1/2 teaspoon chilli powder
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1/4 teaspoon garam masala
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salt to taste
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2 green chillies, seeded and chopped (or to taste)
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200g raw peeled and deveined prawns
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2 tablespoons water
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300g sliced vegetables of your choice – carrots, beans, capsicums
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handful fresh coriander, finely chopped
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2 cherry tomatoes, chopped - to serve
Preparation method
Prep: 5 minutes
|Cook: 25 minutes
| 1. |
Heat the oil in a large frying pan on medium high heat. Add the onion, turmeric, chilli powder, garam masala, salt and green chillies and stir till onions turn crispy brown, about 3 minutes. |
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| 2. |
Add the prawns to the frying pan, stirring well, and cook for another 5 minutes. Add the water and stir to release any browned bits from the bottom of the pan. Add the vegetables and mix well, then cook covered for 3 minutes. Add coriander and cook covered for a further 1 to 2 minutes, until vegetables are tender and prawns are opaque. |
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| 3. |
Serve on a platter with the chopped cherry tomatoes on top for garnish. Best eaten with boiled rice or naan. |
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Provided by: Allrecipes
Last updated:
19 Jul 2012
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Prawn and Vegetable Curry
