Prawn curry

Prawn curry

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
500g raw prawns, shelled
or 1kg whole raw prawns
30g ghee or butter
10 curry leaves
1 large onion, finely chopped
3 garlic cloves, crushed
5 cm piece fresh ginger, peeled and grated
2 tablespoons curry powder or paste
1/2-1 red chilli, seeded and chopped
250g coconut milk
2 teaspoons ground rice
1 cinnamon stick
1 lemon, juiced
1 teaspoon salt

Method

  1. De-vein prawns (shell and de-vein whole prawns). Heat ghee or butter in pan, add curry leaves, onion, garlic and ginger and fry over gentle heat until golden. Add curry powder and chilli, and fry for 1 minute.
  2. Stir in coconut milk, ground rice (mixed with a little coconut milk), cinnamon, lemon juice and salt. Cover and simmer gently for 15 minutes. Add prawns, stir well, then cover and simmer gently for 10 minutes.

Note

  • If using cooked prawns, it is only necessary to heat gently, for about 5 minutes.

Variation

  • Chicken curry: Prepare as for prawn curry but use 750 g chicken fillets, each fillet cut into 3, in place of prawns. Add to curry sauce and simmer gently for 20 minutes or until tender.
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