CURRY PRAWNS RECIPES
FISH CURRY RECIPES - BBC GOOD FOOD
Asian spice works perfectly with fish, from Keralan-style mackerel curry to creamy shellfish masala.
Provided by Good Food team
Number Of Ingredients 1
INDIAN PRAWN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
This curry is a complete joy. As well as being seriously tasty, it’s good for you, too. Prawns are packed with vitamin B12, which is what keeps metabolic functions in your body going, so that your cells can use the energy from the food you eat. Plus, spinach is super-high in vitamin K, which keeps our bones healthy. Coming in at under half an hour, this is a quick and easy weeknight supper that ticks all the boxes and promises big on flavour. Enjoy!
Total Time 25 minutes
Yield 2
Number Of Ingredients 14
Steps:
- Fill a medium pan with salted water, place over a high heat and bring to a boil.
- Peel and finely slice the garlic and onion, then peel and finely grate the ginger. Halve and deseed the chilli, then finely slice. Roughly chop the tomatoes.
- Add the rice to the boiling water and cook for 10 minutes, or until tender. Drain in a sieve, then return to the warm pan, cover with a lid and set aside off the heat.
- Heat 2 tablespoons of oil in a medium pan over a medium heat, add the mustard seeds, garam masala and turmeric, then fry for 1 minute.
- Add the onion, garlic and ginger, then fry for 10 minutes, or until softened. Add the chilli, tomatoes and a splash of water, then turn the heat up and cook for a further 3 minutes.
- Next, add the prawns and coconut milk, bring to the boil then reduce the heat slightly and simmer gently for 3 to 4 minutes, or until the prawns are just cooked.
- Stir through the spinach and cook for a further 1 to 2 minutes until the spinach has wilted.
- Divide the rice between plates. Season the prawn curry to taste with salt, black pepper and a squeeze of lime juice, then ladle the curry onto the rice. Serve with the remaining lime, cut into wedges for squeezing over.
Nutrition Facts : Calories 642 calories, FatContent 22.5 g fat, SaturatedFatContent 7.3 g saturated fat, ProteinContent 24.0 g protein, CarbohydrateContent 92.4 g carbohydrate, SugarContent 12.9 g sugar, SodiumContent 0.6 g salt, FiberContent 5.1 g fibre
More about "curry prawns recipes"
CORNER-SHOP CURRY SAUCE | JAMIE OLIVER RECIPES
Who doesn’t love a curry? This brilliant curry sauce recipe heroes store-cupboard ingredients you can pick up from your local shop, and can be used in loads of ways. I’ve used chicken here, but you could absolutely use salmon, white fish or prawns – just cook them through in the sauce. Or, you could celebrate veggies – simply roast chunks of squash, sweet potato, cauliflower or aubergine tossed in curry paste, then add to your sauce to serve. Or just serve the sauce as it is with rice or flatbreads – winner!
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 653 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 653 calories per serving
- For the sauce, peel and coarsely grate the onions, then peel and finely grate the garlic and ginger.
- Put a large non-stick pan on a medium heat with 1 tablespoon of oil and the grated onion, garlic and ginger, stirring regularly.
- If using the chillies, halve and deseed them and add to the pan. After a few minutes, once the veg has softened, stir in the curry paste, followed by the mango chutney. Cook for 2 minutes, stirring regularly.
- Add the tomatoes, breaking them up with a wooden spoon and scraping up any sticky bits from the base of the pan. Simmer for a few minutes.
- Pour in the coconut milk, drain and add the chickpeas, then simmer for 10 to 15 minutes, or until the consistency of your liking. That’s your corner-shop curry sauce done.
- Meanwhile, put 1 mug of rice, 2 mugs of boiling kettle water and a pinch of sea salt into a medium pan. Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed.
- Put a non-stick frying pan on a medium heat. Rub the chicken breasts with a teaspoon of curry paste until lightly coated, then dry fry for 6 to 8 minutes, or until golden and charred, turning halfway.
- Remove the chicken to a board and thickly slice. If the chicken isn’t cooked through at this point it’s OK, because it will finish cooking in the sauce. Stir the chicken slices into the simmering sauce for the last 5 minutes, or until cooked through. Season the sauce to perfection.
- Halve and finely slice the little gem, then toss in lemon juice.
- Serve the curry with the fluffy rice and shredded lettuce. Nice with poppadoms, a dollop of yoghurt, and a few fresh coriander leaves, if you have them.
See details
FISH CURRY RECIPES - BBC GOOD FOOD
Asian spice works perfectly with fish, from Keralan-style mackerel curry to creamy shellfish masala.
From bbcgoodfood.com
From bbcgoodfood.com
See details
INDIAN PRAWN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
This curry is a complete joy. As well as being seriously tasty, it’s good for you, too. Prawns are packed with vitamin B12, which is what keeps metabolic functions in your body going, so that your cells can use the energy from the food you eat. Plus, spinach is super-high in vitamin K, which keeps our bones healthy. Coming in at under half an hour, this is a quick and easy weeknight supper that ticks all the boxes and promises big on flavour. Enjoy!
From jamieoliver.com
Total Time 25 minutes
Calories 642 calories per serving
From jamieoliver.com
Total Time 25 minutes
Calories 642 calories per serving
- Fill a medium pan with salted water, place over a high heat and bring to a boil.
- Peel and finely slice the garlic and onion, then peel and finely grate the ginger. Halve and deseed the chilli, then finely slice. Roughly chop the tomatoes.
- Add the rice to the boiling water and cook for 10 minutes, or until tender. Drain in a sieve, then return to the warm pan, cover with a lid and set aside off the heat.
- Heat 2 tablespoons of oil in a medium pan over a medium heat, add the mustard seeds, garam masala and turmeric, then fry for 1 minute.
- Add the onion, garlic and ginger, then fry for 10 minutes, or until softened. Add the chilli, tomatoes and a splash of water, then turn the heat up and cook for a further 3 minutes.
- Next, add the prawns and coconut milk, bring to the boil then reduce the heat slightly and simmer gently for 3 to 4 minutes, or until the prawns are just cooked.
- Stir through the spinach and cook for a further 1 to 2 minutes until the spinach has wilted.
- Divide the rice between plates. Season the prawn curry to taste with salt, black pepper and a squeeze of lime juice, then ladle the curry onto the rice. Serve with the remaining lime, cut into wedges for squeezing over.
See details
CORNER-SHOP CURRY SAUCE | JAMIE OLIVER RECIPES
Who doesn’t love a curry? This brilliant curry sauce recipe heroes store-cupboard ingredients you can pick up from your local shop, and can be used in loads of ways. I’ve used chicken here, but you could absolutely use salmon, white fish or prawns – just cook them through in the sauce. Or, you could celebrate veggies – simply roast chunks of squash, sweet potato, cauliflower or aubergine tossed in curry paste, then add to your sauce to serve. Or just serve the sauce as it is with rice or flatbreads – winner!
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 653 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 653 calories per serving
- For the sauce, peel and coarsely grate the onions, then peel and finely grate the garlic and ginger.
- Put a large non-stick pan on a medium heat with 1 tablespoon of oil and the grated onion, garlic and ginger, stirring regularly.
- If using the chillies, halve and deseed them and add to the pan. After a few minutes, once the veg has softened, stir in the curry paste, followed by the mango chutney. Cook for 2 minutes, stirring regularly.
- Add the tomatoes, breaking them up with a wooden spoon and scraping up any sticky bits from the base of the pan. Simmer for a few minutes.
- Pour in the coconut milk, drain and add the chickpeas, then simmer for 10 to 15 minutes, or until the consistency of your liking. That’s your corner-shop curry sauce done.
- Meanwhile, put 1 mug of rice, 2 mugs of boiling kettle water and a pinch of sea salt into a medium pan. Cover and cook on a medium heat for 12 minutes, or until all the water has been absorbed.
- Put a non-stick frying pan on a medium heat. Rub the chicken breasts with a teaspoon of curry paste until lightly coated, then dry fry for 6 to 8 minutes, or until golden and charred, turning halfway.
- Remove the chicken to a board and thickly slice. If the chicken isn’t cooked through at this point it’s OK, because it will finish cooking in the sauce. Stir the chicken slices into the simmering sauce for the last 5 minutes, or until cooked through. Season the sauce to perfection.
- Halve and finely slice the little gem, then toss in lemon juice.
- Serve the curry with the fluffy rice and shredded lettuce. Nice with poppadoms, a dollop of yoghurt, and a few fresh coriander leaves, if you have them.
See details
COCONUT FISH CURRY RECIPE - BBC GOOD FOOD
This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek - ready in under 30 minutes
From bbcgoodfood.com
Total Time 30 minutes
Category Supper
Cuisine Asian
Calories 412 calories per serving
From bbcgoodfood.com
Total Time 30 minutes
Category Supper
Cuisine Asian
Calories 412 calories per serving
- Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.
See details
THAI GREEN PRAWN CURRY RECIPE | DELICIOUS. MAGAZINE
Chill after a long week with a bowl of something spicy and make our 30-minute Thai green prawn curry. Looking for something even quicker? This red prawn curry, served with coconut rice, is ready in 20 minutes.
From deliciousmagazine.co.uk
Total Time 30 minutes
Cuisine Thai recipes
Calories 275kcals per serving
From deliciousmagazine.co.uk
Total Time 30 minutes
Cuisine Thai recipes
Calories 275kcals per serving
- Pour in the coconut milk and bring to a gentle simmer. Add the pak choi, prawns, fish sauce, lime zest and juice, then gently cook for 5 minutes. Stir in most of the coriander, then serve with steamed rice, the rest of the coriander and lime wedges.
See details
COCONUT FISH CURRY RECIPE - BBC GOOD FOOD
This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek - ready in under 30 minutes
From bbcgoodfood.com
Total Time 30 minutes
Category Supper
Cuisine Asian
Calories 412 calories per serving
From bbcgoodfood.com
Total Time 30 minutes
Category Supper
Cuisine Asian
Calories 412 calories per serving
- Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.
See details
THAI GREEN PRAWN CURRY RECIPE | DELICIOUS. MAGAZINE
Chill after a long week with a bowl of something spicy and make our 30-minute Thai green prawn curry. Looking for something even quicker? This red prawn curry, served with coconut rice, is ready in 20 minutes.
From deliciousmagazine.co.uk
Total Time 30 minutes
Cuisine Thai recipes
Calories 275kcals per serving
From deliciousmagazine.co.uk
Total Time 30 minutes
Cuisine Thai recipes
Calories 275kcals per serving
- Pour in the coconut milk and bring to a gentle simmer. Add the pak choi, prawns, fish sauce, lime zest and juice, then gently cook for 5 minutes. Stir in most of the coriander, then serve with steamed rice, the rest of the coriander and lime wedges.
See details
PRAWN CURRY RECIPE - SWASTHI'S RECIPES
Sep 19, 2019 · Prawn curry is a simple delicious & flavorful dish made of fresh prawns, onions, tomatoes & spice powders. It is also known as prawn masala & pairs well with rice, roti or phulka. Indian cuisine is very diverse and most foods are made in their regional style with locally available ingredients. This prawn curry …
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Mar 05, 2022 · The Best Indian Curry Sauce Recipes on Yummly | West Indian Curry Sauce, Indian Curry Sauce (onion Tomato Bhuna Masala), The Perfect N Easy Indian Curry Sauce (makhani) Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Pro Recipes Guided Recipes Smart Thermometer. Saved Recipes…
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CURRY RECIPES - GREAT BRITISH CHEFS
Whether you're after chicken curry, vegetable curry or just a quick and easy curry recipe, this collection contains plenty of ideas. There are curry recipes from across Asian including a stunning massaman curry recipe, Thai curry …
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THAI CURRY MAIN DISH RECIPES | ALLRECIPES
Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry …
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CURRY RECIPES - BBC FOOD
From the Tamil word ‘kari’, meaning ‘spiced sauce’, comes this catch-all term, used to refer to any number of hot, spicy, sauce-based dishes of east Indian origin. The term 'curry' itself ...
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Dec 02, 2021 · Prawn recipes- Although the names 'prawns' and 'shrimp' can be used interchangeably, there is a small difference between the two.Prawns have a gill structure, larger legs and claws while shrimps are smaller on all of those accounts. In some countries, prawns are often known as large shrimps. But usually, the name differs geographically. For instance, in the United Kingdom both prawns …
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Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry …
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CURRY RECIPES - BBC FOOD
From the Tamil word ‘kari’, meaning ‘spiced sauce’, comes this catch-all term, used to refer to any number of hot, spicy, sauce-based dishes of east Indian origin. The term 'curry' itself ...
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13 BEST PRAWN RECIPES | EASY PRAWN RECIPES - NDTV FOOD
Dec 02, 2021 · Prawn recipes- Although the names 'prawns' and 'shrimp' can be used interchangeably, there is a small difference between the two.Prawns have a gill structure, larger legs and claws while shrimps are smaller on all of those accounts. In some countries, prawns are often known as large shrimps. But usually, the name differs geographically. For instance, in the United Kingdom both prawns …
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THE 20 BEST CURRY RECIPES | CURRY | THE GUARDIAN
Jan 25, 2021 · There is a pumpkin curry, a prawn curry, a black-eyed bean curry; Vivek Singh’s perfect vindaloo, Meera Sodha’s tomato curry and Madhur Jaffrey’s peerless chicken korma.
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EASY CHICKEN CURRY RECIPES - OLIVEMAGAZINE
Jun 22, 2021 · Try Sabina Ghayour’s recipe for a rich tomato curry base – you can substitute the chicken with prawns, or use vegetables such as cauliflower, squash, courgettes or root vegetables …
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BUTTERNUT AND SWEET POTATO CURRY | NIGELLA'S RECIPES ...
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QUICK PRAWN COCONUT CURRY - HEALTHY RECIPES UK
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Even if you're not a fish or seafood fan then this prawn curry would probably be a perfect introduction to fish curries. It doesn't have an overpowering 'fishy taste', this curry is light, fragrant and the prawns are little meaty mouthfuls that make this dish a winner. A secret of cooking a good curry …
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