Prawn Curry

50m
Prep Time
15m
Cook Time
1h 5m
Ready In

Recipe: #14185

September 08, 2014



"This is from a magazine dated September 1977 with a bit of adaption from us. If you don't want to peel prawns about 500 grams cooked prawn flesh will do (DO NOT use shrimp or small cocktail prawns). Have not included chill time. Can take about 45 minutes to peel prawns (that's what I've allowed in preparation time). Originally suggested that you accompany the prawns with rice, pappadoms, sliced pineapple and cucumber, coconut and chutney. We usually have rice and steam vegetables. SUGGESTION if your curry should turn out with a gritty taste then put about 1/2 to teaspoon sugar with your curry powder and cut it through or use a mortar and pestel (blenders/food processors are too big for such a small amount). We have also frozen these for the DH to take to work when on night shift to reheat in the microwave."

Original is 4 servings

Nutritional

  • Serving Size: 1 (376.4 g)
  • Calories 381.1
  • Total Fat - 18.8 g
  • Saturated Fat - 10.2 g
  • Cholesterol - 399.2 mg
  • Sodium - 1631.8 mg
  • Total Carbohydrate - 12.6 g
  • Dietary Fiber - 1.3 g
  • Sugars - 1.9 g
  • Protein - 39.3 g
  • Calcium - 215.4 mg
  • Iron - 1.5 mg
  • Vitamin C - 4.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Shell and devein prawns.

Step 2

Place prawns in a bowl and pour cream over, cover and chill for 1 hour.

Step 3

Chop onion.

Step 4

Crush garlic and add salt.

Step 5

Melt butter in a heavy pan and saute onion and garlic over a low heat until onion is soft but not coloured.

Step 6

Add curry power, still over low heat and cook for about 3 minutes to release aroma.

Step 7

Sprinkle plain flour and continue cooking for 1 to 2 minutes.

Step 8

Remove pan from heat and add chicken stock, whisking until smooth.

Step 9

Return to a higher heat and cook until it boils and thickens.

Step 10

Reduce heat and add prawns with the cream, stirring to mix well together and until prawns are heated through.

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 purchasing cooked prawns, make sure to get ones that are large enough to peel easily.
  • When adding the curry powder, be sure to taste it before adding to the dish to ensure it is the desired level of spiciness.

  • For the prawns, substitute 500 grams of cooked lobster for a more luxurious flavor. The benefit of this substitution is that it adds a richer flavor and texture to the dish.
  • For the chicken stock, substitute vegetable stock for a vegetarian alternative. The benefit of this substitution is that it makes the dish suitable for vegetarians and vegans.

Vegetarian Curry Replace the prawns with 500 grams of cooked chickpeas and replace the chicken stock with vegetable stock. Omit the cream.



Coconut Rice - A fragrant accompaniment to the spicy prawn curry, coconut rice is a great way to add a hint of sweetness to the dish. The combination of the creamy coconut milk with the nutty flavor of the rice is a perfect complement to the rich flavors of the curry.


Tomato Raita: Tomato Raita is a refreshing and cooling accompaniment to the spicy prawn curry. The creamy yogurt and sweet tomatoes provide a delicious contrast to the spiciness of the curry. The raita also helps to balance out the flavors of the meal, making it a perfect side dish to serve with the coconut rice.




FAQ

Q: How long should I chill the prawns?

A: Chill the prawns for 1 hour in the cream before cooking.



Q: How should I store the cooked prawns?

A: Store cooked prawns in an airtight container in the refrigerator for up to 3 days.

1 Reviews

ellie

Very good over rice. I used less curry powder and also less cream than this recipe called for. Next time I will use the required about of curry powder - up to the 2 tablespoons. Although you had to start early to cook the shrimp and let them chill for an hour -- there is very little work involved in this recipe. Good and easy! Thanks for sharing!

5.0

review by:
(23 May 2016)

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Fun facts:

Fun Fact 1: Prawn curry has been a popular dish in India since the 16th century, when it was introduced by Portuguese traders. It has since become a staple of Indian cuisine.

Fun Fact 2: The recipe for prawn curry is a favorite of British celebrity chef Jamie Oliver, who has featured it in several of his cookbooks and television shows.