Pataks Prawn Curry Recipes

PRAWN TIKKA MASALA

Steps:

• Put the onion, ginger and garlic in a food processor and blitz to a smooth paste. Heat the oil in a large flameproof casserole dish or pan over a medium heat. Add the onion paste and fry for 8 mins or until lightly golden. Stir in the curry paste and fry for 1 min more. Add the tomatoes, tomato purée, sugar and cardamom pods. Bring to a simmer and cook, covered, for another 10 mins.
• Cook the rice following pack instructions.
• Scoop the cardamom out of the curry sauce and discard, then blitz with a hand blender, or in a clean food processor. Return to the pan, add the almonds and prawns, and cook for 5 mins. Season to taste and stir through the cream and coriander. Serve with the rice and naan breads, if you like.

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.

PARSI PRAWNS PATIA

Steps:

• 1. Heat oil in a saucepan, over a medium flame. Add the chopped onions and fry for 12 minutes until they are soft.
• 2. Lower the heat, add the garlic and chilli, and fry for 1 minute.
• 3. Add the Patak's Balti Paste and fry for a minute, followed by the raw prawns.
• 4. Fry for 2 minutes, mixing the paste with the prawns.
• 5. Add water, sugar, tamarind paste and salt. Stir well.
• 6. Add water and bring to a boil. Simmer for 2 minutes with a lid.
• 7. Turn the heat off. Garnish with fresh coriander and curry leaves.
• 8. Serve the prawns patia with rice, hot chappattis and mango chutney.

EASY PRAWN TIKKA MASALA

Steps:

• Heat the oil in a large pan on medium heat. When it's hot, add the onion and fry for 1-2 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant.
• Add the prawns to the pan and cook them for 4-5 minutes until they turn pink. They don't need to be fully cooked at this point.
• Stir in the curry paste, tomato puree, chopped tomatoes and brown sugar. Add 100 ml of water, stir to combine, then lower the heat. Cook for 4-5 minutes until the sauce thickens.
• Next, stir in the dessicated coconut and cook for another minute. Add the double cream and chopped coriander and stir to combine. Serve with basmati rice or naan breads.

FIERY PRAWN AND PEPPER CURRY

Steps:

• 1. 1. Fry 1 diced onion in 2 tbsp of oil until soft. Add the ginger and garlic and squeeze 3 tbsp of spice paste into the pan (1 tbsp = 15g).2. Add the pepper and cook for 1 min. Add 50 ml water and cook until the water evaporates. Add the chopped tomatoes.3. Simmer for 2 mins, add the prawns and simmer uncovered for 3-5 mins until cooked through. Stir in the fresh coriander to serve.

KING PRAWN MADRAS

Steps:

• Put the Ghee (or oil) into a pan and add to a high heat. Once hot add the Cumin and Coriander seeds and stir for about 30 seconds until they start to crackle and pop.
• Add the chopped onions to the pan and reduce the heat to medium.
• While the onions are cooking, mix together the Ginger Puree, Ginger Puree, Chilli Powder, Curry Powder, Tumeric and a splash of water to make a paste. Once the onions have gone a golden colour, add the paste and fry for a couple of minutes while stirring well.
• Add the King Prawns and chopped chillies into the pan and stir for a minute or so to turn the prawns pink.
• Finally, add the Onion Puree, Tomato Puree, Chopped Tomatoes and Chicken Stock to the pan and stir in well. Bring to the boil and reduce down to a low heat to simmer for 15 minutes, stirring every 3-4 minutes. Have a taste of the sauce at this point and season with salt to taste if necessary.
• Add the Garam Masala and mix in well and cook for a further 2 minutes.
• Serve with Rice or Naan and Garnish with Coriander.