Madhur Jaffreys Prawn Shrimp Curry Recipes

Steps:

• In a large saucepan, combine 1-1/4 cups water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well. Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to mixture.
• 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.
• Add the coconut milk, salt, kokum or tamarind paste, and bring to a simmer.
• Add the prawns (shrimp) and simmer, stirring occasionally, until they turn opaque and are just cooked through. Add salt and pepper to taste.
• Serve while hot.

Steps:

• Peel and devein shrimp if necessary.
• Put them in a bowl.
• Add crushed garlic, ginger, tamarind paste, turmeric, salt and chili powder (cayenne).
• Mix well and set aside for 10 minutes (not longer , as raw ginger tends to affect the texture of the shrimp).
• Heat the oil in a frying pan or wok over medium high heat.
• When hot, put in the whole mashed cloves of garlic.
• Stir until they brown lightly.
• Now put in the shrimp.
• Stir for 1 minute so that they also brown lightly.
• Turn the heat to medium-low.
• Put in the coconut milk, fresh coriander, and green chilies.
• As soon as the sauce begins to simmer, turn off the heat and serve.

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.