Madhur Jaffrey's Prawn Curry
Recipe: #5285
April 28, 2012
Categories: Shrimp, Indian, Sunday Dinner, Low Carbohydrate, No Eggs, Non-Dairy, Spicy, more
"This is a wonderful curry! I am not able to get the kokum or tamarind paste where I live..so obviously I do not put it in."
Ingredients
Nutritional
- Serving Size: 1 (302.7 g)
- Calories 475.5
- Total Fat - 37.7 g
- Saturated Fat - 29.6 g
- Cholesterol - 190.4 mg
- Sodium - 880.2 mg
- Total Carbohydrate - 14.4 g
- Dietary Fiber - 5.2 g
- Sugars - 4.9 g
- Protein - 25.6 g
- Calcium - 183.8 mg
- Iron - 4.8 mg
- Vitamin C - 6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large saucepan, combine 1 1/4 cups water with the cayenne, paprika, turmeric, garlic and ginger; mix well.
Step 2
If using whole spices, grind the coriander and cumin in a clean coffee mill and add to mixture.
Step 3
Bring the spice mixture to a simmer over medium-high heat; turn the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce thickens and is reduced somewhat.
Step 4
Add the coconut milk and kokum or tamarind paste, and bring to a simmer.
Step 5
Add the prawns (shrimp) and simmer, stirring occasionally, until they turn opaque and are just cooked through; add salt and pepper to taste.
Step 6
Serve hot over cooked basmati rice with a sprinkling of chopped cilantro.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When buying paprika, make sure to look for bright red paprika for the best flavor.
- If you can't find tamarind paste, kokum can be substituted as an alternative.
- Substitute olive oil for coconut milk: This substitution will reduce the amount of saturated fat in the dish, making it a healthier option.
- Substitute tempeh for shrimp: This substitution will make the dish vegan-friendly, allowing it to be enjoyed by a wider variety of people.
Vegetarian Prawn Curry Replace the prawns with 1 cup of cooked chickpeas and 1 cup of cooked diced potatoes. Simmer for 15 minutes, until the potatoes are cooked through. Add salt and pepper to taste.
Coconut Rice - This fragrant, fluffy side dish is the perfect accompaniment to Madhur Jaffrey's Prawn Curry, as the creamy coconut milk in the curry pairs beautifully with the nutty flavor of the rice.
Raita: Raita is a cooling and refreshing yogurt-based condiment that is the perfect contrast to the spicy flavors of Madhur Jaffrey's Prawn Curry. It is a perfect balance of creamy yogurt and crunchy vegetables, making it a great addition to the meal.
FAQ
Q: What type of paprika should I use?
A: Use bright red paprika for this recipe. It will provide the best flavor and color.
Q: How do I store paprika?
A: Store paprika in an airtight container in a cool, dark place. It should last for up to six months.
4 Reviews
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Fun facts:
Madhur Jaffrey is a famous Indian actress and food writer. She has written several books on Indian cuisine and has been credited with introducing Indian cuisine to the West.
This Prawn Curry recipe is based on a traditional Goan dish called Ambot Tik. Ambot Tik is a spicy and sour seafood dish that is popular in the region.