East Indian Prawn Curry Recipe Prawn Atwan

EAST INDIAN PRAWN CURRY RECIPE - PRAWN ATWAN

Steps:

• Clean and wash prawns. Trim the head and tail. Keep part of the head and shell intact.
• In a vessel, heat 3 tbsp oil and saute the sliced onions, chillies, garlic, and ginger.
• Add bottle masala and stir. Add tamarind pulp. Add 1 cup of water to make the gravy and bring it to a boil.
• Into1 tbsp wheat flour add ¼ cup water to make a slurry and add this to thicken the gravy,
• Add the prawns and cook till done. Adjust seasoning
• Garnish with coriander leaves and then switch off the flame.

PRAWN CURRY IN A HURRY

Steps:

• Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice and naan bread.

KERALA PRAWN CURRY

Steps:

• In a food processor, blitz the chillies, onion and ginger with 3 tbsp water into a smoothish paste - you may need to scrape it down the sides.
• Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds, and curry leaves - they'll crackle and pop - and fry for 10 seconds. Add the onion paste, turn the heat down a tad and cook without colouring for about 5 minutes. Splash in some water if it starts to catch.
• Add the turmeric and cracked peppercorns and stir the spices around for a few seconds before tipping in the prawns. Pour in the coconut milk and bring to a simmer, stirring all the time. The milk will take on a yellow colour from the turmeric. Cook for 1 minute until everything's heated through. Squeeze over some lime, sprinkle with fresh coriander and serve with rice.

INDIAN SHRIMP (PRAWN) CURRY

Steps:

• Place prawns in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper. Stir well to coat, then cover and marinate in the refrigerator for 15 minutes.
• Meanwhile, cook the rice according to packet instructions. Cover and keep warm.
• Heat 1 tbs oil in a wok or frypan over medium-high heat. Add prawns and stir-fry for 2-3 minutes until lightly golden. Remove with a slotted spoon and set aside. Add the remaining 1 tbs oil to the pan, reduce the heat to medium, then add onion and cook, stirring, for 5 minutes until softened. Stir in the tomato, then cover and simmer over medium heat for 5 minutes until tomato is softened.
• Return prawns to pan with yoghurt and cilantro, then warm through, stirring, for 1 minute.
• Season to taste, then serve with rice.