Madhur Jaffrey's Prawn Curry

15m
Prep Time
25m
Cook Time
40m
Ready In

Recipe: #5285

April 28, 2012



"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."

Original is 3-4 servings

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

Mikekey

This is very easy to make and smelled wonderful, but was way too "hot", even though I cut the amount of cayenne in half. Maybe a 1/4 tsp next time. The heat masked the flavor all the other spices.

4.0

review by:
(12 Apr 2020)

ellie

Very good curry -- I skipped the tamarind paste -- but otherwise made as directed but used "light" coconut milk. Served over rice. Thanks for sharing!

5.0

review by:
(29 Mar 2017)

QueenBea

This has just the right amount of heat, and it tastes delicious. This will see many repeats here. :)

5.0

review by:
(19 Jan 2014)

Gerry

This is an awesome curry that wowed us. The aroma alone had all three of us gathered in the kitchen, come lunch time we were not disappointed! I too had neither the kokum or the tamarind paste, a quick google had me find 1/4 cup orange juice and 2 tablespoons lime juice suggested as a substitute which I added. I will be looking for the tamarind paste next city shop as this curry will be seeing to many many repeats - the sauce is incredible and perfect for our tastes. No one would wait for me to arrange the shrimp on a platter for a photo, there was one serving left - but someone beat me to it so no photo with the shrimp and sauce spooned over the Basmati rice! Good thing you already have a great photo for this recipe that has been added to our Family Favourites.

5.0

review by:
(25 May 2012)

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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.