Brians Favourite Prawn Curry Recipes

Steps:

• Heat the oil in a deep-sided frying pan and cook the onion for 8-10 mins until it starts to turn golden. Add the ginger, garlic and chilli and cook for 1-2 mins. Stir in the sugar and spices for 1 min, then splash in the vinegar and tomatoes. Season with salt and simmer for 5 mins, stirring, until the sauce thickens.
• Stir in the prawns, reduce the heat and cook for 8-10 mins until cooked through - if the sauce gets really thick, add a splash of water. Remove from the heat, stir though most of the coriander. Serve straight from the dish scattered with the remaining coriander and the rice, yogurt, chutney and salad in separate bowls.

Steps:

• If the prawns have been frozen, defrost and dry thoroughly. Add parwns, garlic, ginger, spices, salt and pepper (to taste) and 2 tsp oil. Stir well to coat, marinade in fridge for 15 minutes.
• Heat 1 tbsp oil over a high heat, add prawns and stir fry for 2 - 3 minutes ad set aside.
• Add 1.5 tbsp oil, reduce heat, add onion and cook, stirring, until soft. Stir in tomatoes, cover and simmer for 5 minutes.
• Return prawns to pan with yoghurt, warm through, stirring for about 1 minutes.
• Season to taste and serve over cooked rice. Garnish with finely chopped coriander if desired.

Steps:

• Shell and devein prawns.
• Place prawns in a bowl and pour cream over, cover and chill for 1 hour.
• Chop onion.
• Crush garlic and add salt.
• Melt butter in a heavy pan and saute onion and garlic over a low heat until onion is soft but not coloured.
• Add curry power, still over low heat and cook for about 3 minutes to release aroma.
• Sprinkle plain flour and continue cooking for 1 to 2 minutes.
• Remove pan from heat and add chicken stock, whisking until smooth.
• Return to a higher heat and cook until it boils and thickens.
• Reduce heat and add prawns with the cream, stirring to mix well together and until prawns are heated through.

Steps:

• Put oil in large pot on high heat.
• When VERY hot, sauté onion and garlic, then ADD Worcestershire sauce.
• Mix curry powder in approximately 1 cup of water; ad to onion mix. Reduce heat and let simmer for approximately 30 minutes, stirring so that mixture doesn't stick to pan. ADD prawns and more water if needed; let simmer until prawns are cooked.
• SERVE HOT WITH HOT COOKED RICE.

Steps:

• Place prawns in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper. Stir well to coat, then cover and marinate in the refrigerator for 15 minutes.
• Meanwhile, cook the rice according to packet instructions. Cover and keep warm.
• Heat 1 tbs oil in a wok or frypan over medium-high heat. Add prawns and stir-fry for 2-3 minutes until lightly golden. Remove with a slotted spoon and set aside. Add the remaining 1 tbs oil to the pan, reduce the heat to medium, then add onion and cook, stirring, for 5 minutes until softened. Stir in the tomato, then cover and simmer over medium heat for 5 minutes until tomato is softened.
• Return prawns to pan with yoghurt and cilantro, then warm through, stirring, for 1 minute.
• Season to taste, then serve with rice.

Steps:

• Heat the oil in a frying pan over a low-medium heat. Add the onion and cook for 15 mins until soft and starting to caramelise, stirring regularly. Add the garlic, ginger, tomatoes and the chilli, if using. Turn the heat up to medium and cook for another 10 mins.
• Meanwhile, if you're using shell-on prawns, prepare them now. Remove the head and, using a pair of scissors, cut down the back of the shell until you reach the last segment of shell that's attached to the tail. Cut through the top layer of flesh on the back of each prawn so it's easy to remove the vein - loosen it from the body, then with your fingers as close to the tail as possible, pull gently to remove the vein completely. You can keep the heads and shells to make a stock.
• Mix the ground spices and tamarind paste with 2 tbsp water, then add to the onion mix. Cook for 5 mins until the spices are fragrant and most of the water has evaporated.
• Stir in the coconut milk and cook for 5-10 mins until reduced to a thick gravy, then tip in the prawns. Cook for 5 mins until they are just pink, then remove from the heat. Serve with rice.

Steps:

• Fry onion in oil or ghee until just tender. (3 to 4 minutes).
• Add cinnamon stick, cardamoms, cloves and bay leaf.
• Fry for one minute and then add ginger and garlic pastes.
• Add chilli, cumin, coriander and salt. Fry for half a minute.
• Add chopped green pepper and tomatoes, then bring to boil.
• Turn down heat and simmer for 10 - 15 minutes.
• Add prawns and let them 'poach' in the sauce for three minutes or so, or until done.
• Add chopped green coriander leaves and chopped chillies.
• Serve with rice.