Wednesday, May 4, 2011

Prawn Curry

I love prawns. I love them more without their shells. Completely naked. I got this recipe from one of the Periplus Mini Cookbooks titled 'Homestyle Indian Cooking' where I also got this recipe from. It's relatively simple to make if you have the usual suspects in your kitchen when it comes to Indian cooking: spices and curry/chilli/turmeric powder.

What you need:
750g  prawns, shelled, cleaned and deveined (Note: I used medium-sized prawns)
1 tablespoon chilli powder
2 tablespoons fish curry powder
1/2 tsp turmeric powder
1 tablespoon julienned ginger
2 cloves garlic, pounded
1/2 tsp mustard seeds
1 tsp cumin seeds
1 onion thinly sliced
2 sprigs curry leaves
1 cup (250ml) coconut milk
2 green chillies, cut into 2-cm lengths
1 tablespoon white vinegar or lime juice
1/2 tsp salt to taste
3 tablespoons cooking oil

What to do:

Step 1
In a bowl, combine prawns, chilli, curry and turmeric powders as well as ginger and garlic. Set aside for 5 minutes.

Step 2
Heat oil in frying pan or wok. Fry the mustard seeds and cumin until aromatic. Add the onion and curry leaves and saute until the onions are golden brown. This might take a few minutes. Add in the prawns and saute for further 4 minutes.

Step 3
Add the coconut milk, chillies and vinegar. Bring to the boil and simmer gently, stirring continuously for 3 minutes. Add salt to taste and mix.


Yes the curry was rich due to the coconut milk but it was oh so yum. I served it with white rice and stir-fried taugeh (bean sprouts). It was delicious. Cooking time was pretty fast but cleaning the prawns was a real pain.

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