CURRIED CORN WITH COD & PRAWNS
Enjoy spiced sweetcorn with cod fillets and king prawns in this superb summer dish. Serve with basmati rice and lime wedges for an easy family supper
Provided by Esther Clark
Categories Dinner
Time 55m
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6. Cook the corn cobs in a pan of lightly salted boiling water for 10 mins. Drain and leave to cool slightly. Stand the cobs upright on a board and slice the kernels off using a sharp knife in a downward motion along the length of the cob.
- Heat the olive oil in a large frying pan over a medium heat and cook the onion with a pinch of salt for 10 mins until golden and caramelised. Add the garlic, ginger, cumin, ground coriander, chilli and turmeric, and cook for 2 mins more. Tip in the coconut milk and tomatoes, then bring to a simmer. Arrange the cod fillets in a large roasting tin or casserole, then pour the spiced coconut and tomato mixture around the fish. Add the corn and prawns, and bake for 18-20 mins. Scatter with with fresh coriander and chillies and serve with rice and lime wedges on the side for squeezing over.
Nutrition Facts : Calories 480 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium
EASY CURRIED PRAWNS & RICE
Make and share this Easy Curried Prawns & Rice recipe from Food.com.
Provided by Highland Hedy
Categories White Rice
Time 17m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Boil rice.
- Make up continental white sauce according to packet directions.
- Add curry powder to taste.
- Combine prawns and sauce and heat through.
- Serve with rice.
Nutrition Facts : Calories 314.2, Fat 3.9, SaturatedFat 0.8, Cholesterol 190.2, Sodium 912.5, Carbohydrate 42.8, Fiber 1.4, Sugar 0.8, Protein 24.6
BURMESE CURRIED PRAWNS
Provided by Florence Fabricant
Categories dinner, easy, one pot, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in large skillet or wok. Add onion, garlic and ginger and stir-fry until lightly browned. Add tomatoes, curry powder, garam masala, tamarind powder or paste, turmeric and paprika. Cook over medium heat till tomatoes begin to soften; stir in shrimp, peppers, fish sauce and 2 tablespoons cilantro.
- Increase heat slightly and stir-fry shrimp about 3 minutes, until they turn opaque. Reduce heat to low and simmer gently until shrimp are cooked through, 5 to 10 minutes depending on size. If sauce is too thick, add 2 or 3 tablespoons water.
- When shrimp are done, transfer to a serving dish and sprinkle with the remaining tablespoon of cilantro.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 16 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 1500 milligrams, Sugar 4 grams, TransFat 0 grams
CURRIED SHRIMP OR PRAWNS WITH SAMBAL OELEK
A delighful slightly spicy shrimp or prawn dish. Quick and easy to make and is excellent over rice or pasta.
Provided by William Uncle Bill
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan on medium-high heat, add olive oil, stir in curry powder and cook stirring for about 2 minutes.
- Add minced ginger and cook for another 2 minutes.
- Add onion, celery and garlic; cook and stir until onion is translucent, about 3 minutes.
- Add shrimp or prawns and cook for 2 to 3 minutes or until prawns have just turned pink, (DO NOT OVERCOOK SHRIMP OR PRAWNS).
- Add sour cream and coconut cream and bring to boil, stirring continuously until smooth.
- In a small bowl, mix together tapioca starch and cold water until smooth.
- While sauce is boiling, add tapioca starch mixture in small amounts, stirring continuously until sauce thickens to the consistency of gravy.
- Serve over cooked rice, pasta of your choice, crisp pappadams or freshly cooked naans.
- Adjust Sambal Oelek to suit your taste.
- You can substitute and use whipping cream instead of coconut cream.
Nutrition Facts : Calories 401.7, Fat 28.6, SaturatedFat 11.9, Cholesterol 184.9, Sodium 217.5, Carbohydrate 11.7, Fiber 2.6, Sugar 3.9, Protein 25.9
MALAYSIAN CURRIED PRAWNS
The amount of curry paste in this recipe does not overpower the flavor of the prawns and the coconut milk gives the sauce a richness. I have put that this serves 4 but it depends on how large the prawns are and how much you love prawns. You can also serve this as an appetizer, with the rice and on a plate--then it would serve 8.
Provided by Bergy
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt 1 tbsp butter in a saucepan.
- Add onion and sauté until transparent.
- Add garlic and sauté for 1-2 minutes.
- Add flour and stir until fully incorporated, add ketchup, stir.
- Add coconut milk slowly, stirring constantly, use a whisk so there are no lumps.
- Add wine and curry paste and tomatoes.
- Stir and simmer 10-15 minutes.
- While the sauce is simmering melt the second tbsp of butter in a skillet and add prawns, sauté until they are deep pink (do not overcook prawns).
- Add sauce and serve at once over rice or noodles.
CURRIED PRAWNS
Although I am not a great cook (can barely cook to 'survive', not 'serve up' this is quite a tasty dish, especially in cold weather. A hot curry will 'warm the cockles of one's heart'
Provided by info2977
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Method.
- Clean prawns (shell and de-vein).
- Gently fry fenugreek and curry leaves in heated oil.
- Add the onion, garlic, ginger and fry till onions turn golden, continually stirring evenly.
- Add curry powder, chilli powder and fry for a minute, then turn in coconut milk and ground rice (the ground rice must be blended with a bit of coconut milk), cinnamon, lemon juice and salt, and simmer for 15 minutes, adding the extra coconut milk if needed.
- Add the prawns, cover and allow to simmer for around twenty minutes.
- For a'Black Curry' the Curry powder and Chilli powder must be lightly roasted, separately.
- Add salt and lemon juice to taste.
- Yields, Servings and times are`guestimates'.
- I have not recorded this info.
Nutrition Facts : Calories 307.1, Fat 15.7, SaturatedFat 11.2, Cholesterol 286, Sodium 1392.8, Carbohydrate 10.1, Fiber 3.3, Sugar 0.6, Protein 33.5
CURRIED PRAWNS AND COCONUT MILK
Steps:
- Put half of the coconut milk into a pan or wok and bring to a boil. Add the curry paste and stir until it disperses then simmer for about 10 minutes. Add the salt and sugar and the remaining coconut milk. Simmer for another 5 minutes. Add the shrimp and tomatoes. Simmer very gently for about 5 minutes until shrimp are pink and tender. Serve over rice. Sprinkle with lime juice and garnish with chilies and cilantro,
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