Ginger Prawn Curry
Ginger Prawn Curry
This is an Indian prawn curry recipe from my husband's family. Serve with basmati rice or an Indian flatbread like naan.
Ingredients
Serves: 5
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 10 fresh curry leaves (optional)
- 1 tablespoon ginger garlic paste
- 1 teaspoon ground coriander
- 2/3 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1 tomato, finely chopped
- 1 teaspoon ground red chilli pepper
- 1 kg medium prawns - peeled and deveined
- 1/4 cup water
- 1 teaspoon garam masala
- chopped fresh cilantro to taste
Directions
Preparation:20min ›
Cook:10min ›
Ready in:30min
- Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
- Season with salt and turmeric, then mix in the tomato, chilli powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes until prawns are opaque. Taste and adjust salt and chilli powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(119)
Reviews in English (95)
I posted this recipe, I just wanted to let everyone know that curry powder is NOT the same thing as curry leaf. If you don't have the curry leaf, just leave it out, don't substitute with curry powder. - 24 Jun 2008 (Review from Allrecipes USA and Canada)
This is such a delicious and easy recipe! My husband (who is Indian) loved this dish and said it tasted very authentic. In fact, he loved it so much he asked me to make the same curry the following day but with chicken. I did and that was also wonderful! Another reason I love this recipe because shrimp is rather expensive so you can easily substitute this with chicken. We wnjoy it with Paratha's(Indian flat bread). I followed the recipe exactly except omitted the curry leaves but the Garam Masala is a must at the end. The extra flavor after the seasoning makes a big difference in the authentic taste.(in my opinion) Thanks for the wonderful recipe! This will be a regular dish in our home. - 28 Nov 2007 (Review from Allrecipes USA and Canada)
This recipe is really good. My family is Indian and everyone loved it. As ginger other reviewers said, instead of using garlic paste I used 1 tablespoon minced garlic and 1 teaspoon minced ginger. I also increased the chili pepper to 1.5 teaspoons and salt to 1 teaspoon. - 11 Mar 2008 (Review from Allrecipes USA and Canada)
Write a review
