Rich Indian Prawn Curry

    Rich Indian Prawn Curry

    (189)
    6saves
    30min


    120 people made this

    About this recipe: This is a subtle yet richly flavoured curry that compliments prawns perfectly. A very authentic taste that is easy to prepare. Serve with rice.

    Ingredients
    Serves: 4 

    • 2 tablespoons peanut oil
    • 1/2 sweet onion, minced
    • 2 cloves garlic, crushed
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cumin
    • 1 1/2 teaspoons ground turmeric
    • 1 teaspoon paprika
    • 1/2 teaspoon chilli powder
    • 1 (400g) tin diced tomatoes
    • 1 (400ml) tin coconut milk
    • 1 teaspoon salt
    • 500g cooked and peeled prawns
    • 2 tablespoons chopped fresh coriander

    Directions
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat the oil in a large frypan over medium heat. Cook the onion in the hot oil until translucent; about 5 minutes. Remove the frypan from the heat and allow it to cool slightly; about 2 minutes.
    2. Add the garlic, ginger, cumin, turmeric, paprika and chilli powder to the onion and stir over low heat.
    3. Pour the tomatoes and coconut milk into the frypan; season with salt. Cook the mixture at a simmer, stirring occasionally; about 10 minutes.
    4. Stir the prawns and fresh coriander into the sauce mixture; cook another minute before serving.
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    Reviews and ratings
    Global ratings:
    (189)

    Reviews in English (189)

    by
    58

    Holy Cow!!! This was amazing! I am so happy to have found this recipe because it really is authentic tasting. I will probably increase the spice by 1/2 next time, because I want even more of that indian flavor. Thank you so much.  -  29 Jan 2010  (Review from Allrecipes US | Canada)

    by
    44

    Really great and flavorful, easy peasy to make. Very runny, though. Next time I'll simmer longer and add some flour.  -  23 Jun 2010  (Review from Allrecipes US | Canada)

    by
    40

    This is was good, I used olive oil because I did not have peanut oil but did everything else the same  -  13 Aug 2010  (Review from Allrecipes US | Canada)

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