indian recipe prawns

Indian Recipe Prawns

A. Indian Curry Recipe – Hot and Spicy Prawns

• Hot and Spicy Prawns is a simple Indian Curry Recipe. You can tone down the heat by reducing the number of dried Chillies but Hot and Spicy Prawns is meant to be just that, hot and spicy. This Indian Curry Recipe is a one pan dish that takes only minutes to prepare and cook so is an ideal recipe for a work day. Hot and Spicy Prawns is a great fusion of flavours. First you notice the sweetness followed by a the spice flavours before the heat creeps up on you.

Ingredients for Indian Curry Recipe – Hot and Spicy Prawns

• 20 Fresh Prawns, shelled and cleaned.
• 2 Mediun onions, peeled and roughly chopped
• 3 Green Chillies, chopped
• 2 Tbsp Tomato puree
• 1 Tsp Fresh Turmeric, grated
• 2 Tsp Coriander roots, chopped
• 2 Tbsp Coriander leaves, finely chopped
• 4-6 Dried Chillies, ground to a powder in a mortar and pestle or spice grinder
• 2 Tbsp Lime Juice
• 1 Tsp Salt
• 1 Tbsp Coriander leaves, finely chopped for garnish

Method

• Put all the ingredients, except the Prawns, vegetable oil and the coriander leaves for garnish, into a blender or food processor and process until you have a loose paste.
• Add the vegetable oil to a wok and put over a medium heat. When the oil is hot, add the paste from the blender and fry for about 4 minutes or until the paste begins to thicken.
• Add the Prawns and continue cooking for about 4 minutes or until the prawns are cooked.
• Remove from the wok and serve garnished with coriander leaves.

B. Creamy Prawn Curry (Chingri Malai)

Serves: 4

Cooking time (approx.): 5 minutes

Style: Indian Non-Vegetarian (Bengali)

• 500 gram(s) headless prawns shelled, deveined and cleaned
• ½ teaspoon(s) turmeric powder
• 1 cup(s) onion paste
• 1 teaspoon(s) ginger paste
• 1 teaspoon(s) red chilli paste or powder
• 2 bay leaves
• 1" piece cinnamon
• 4 each of cloves and green cardamoms
• 2 cup(s) coconut milk
• 2 tablespoon(s) ghee(clarified butter) / butter
• salt to taste
• Rub the prawns with some salt and wash well. Apply some turmeric powder and keep aside for 5 minutes.
• Heat half the ghee (clarified butter) in a heavy-bottomed pan and saute the prawns briefly. Strain the prawns from the pan and keep aside. Now, add the bay leaves, cloves, cinnamon and green cardamoms. Saute briefly. Add the onion paste and stir fry on medium heat for about minutes or till the paste is browned. Add the red chilli paste / powder and ginger paste. Fry briefly on low heat till the oil separates.
• Add the prawns and coconut milk. Add salt as required. Mix gently. Simmer on low heat for about 2 minutes. 
• Mix in the remaining ghee (clarified butter) and cover tight for a little while.

TIPS:

• Traditionally, pure ghee(clarified butter) is a must in this recipe. However it can be substituted with any cooking oil, although that may not result in as flavorful a dish.
• Coconut milk is available in tins or tetrapacks off the shelf in Asian markets. However, it is important that it be of a fresh date.
• Serve hot with: plain boiled rice.