PRAWN & COCONUT CURRY
Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Side dish
Time 32m
Number Of Ingredients 14
Steps:
- Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
- Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
- Stir in the prawns and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.
Nutrition Facts : Calories 163 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 0.55 milligram of sodium
GOAN PRAWN & COCONUT CURRY WITH CUMIN RICE
Spice up your mid-week meals with a curry in a hurry - throw in a handful of spices with shellfish, tomatoes, and spinach
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 30m
Number Of Ingredients 16
Steps:
- Heat the oil and fry the onion, ginger, garlic and chilli for 5 mins until starting to soften. Add the spices, curry leaves and potato, then cook for 1 min more. Stir in the coconut milk and tomatoes, cover and leave to simmer for 10 mins until the potato is tender.
- Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.
- Meanwhile, make the rice. Tip the cumin into a pan and toast over a dry heat for 30 secs. Add the rice, salt to taste and 400ml water, then cover and cook for 8-10 mins until the rice is tender and the water has been absorbed. Serve with the curry.
Nutrition Facts : Calories 771 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium
GOAN PRAWN, POTATO & COCONUT CURRY
Impress family and friends with this fragrant seafood curry. The curry base also works with chunks of meaty white fish like monkfish or hake
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 18
Steps:
- Heat the coconut oil in a casserole or wok over a medium heat and add the onions, dried chillies, ginger, garlic, curry leaf and mustard seeds, fry for 12-15 mins until the onion is soft, then stir in the tomato purée, chilli and turmeric and continue to cook for 1-2 mins more. Pour in the coconut milk and 200ml water, simmer the sauce for 20 mins, then blitz in a blender or with a hand blender until smooth.
- Pour the sauce back into the saucepan and bring up to a simmer. Stir in the cauliflower and potato, cover and simmer for 15 mins. Add the prawns and poach for 2 mins, or until they turn pink. If freezing, cool and freeze, then defrost and reheat when you're ready to eat. To serve, scatter the spring onions, coriander and peanuts over the curry and squeeze over a little lime juice.
Nutrition Facts : Calories 583 calories, Fat 44 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium
COCONUT PRAWN (SHRIMP) CURRY
Make and share this Coconut Prawn (Shrimp) Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 32m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a wok; add the mustard seeds and curry leaves then quickly add the onion. Cook for about 3 minutes until the onion starts to brown.
- Add the garlic, ginger, chili, tomato and turmeric. Continue to cook a few minutes more until soft.
- Add the masala and fry another half minute.
- Gradually add the cocnut milk and bring to a simmer.
- Turn the heat to medium and add the prawns: cook for about 2 minutes or until the prawns are cooked through.
- Season to taste with salt, serve in bowls with the coriander sprinkled over.
Nutrition Facts : Calories 446.4, Fat 27.9, SaturatedFat 20, Cholesterol 315, Sodium 1434.6, Carbohydrate 13.6, Fiber 1.6, Sugar 3.5, Protein 37.5
QUICK PRAWN, COCONUT & TOMATO CURRY
Make curry in a hurry with this speedy recipe - a fragrant spice pot ready in half an hour
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan. Fry the onion, garlic and half the chilli for 5 mins or until softened. Add the curry paste and cook for 1 min more. Add the tomato purée, stock and coconut cream.
- Simmer on medium heat for 10 mins, then add the prawns. Cook for 3 mins or until they turn opaque. Scatter on the remaining green chillies and coriander sprigs, then serve with rice.
Nutrition Facts : Calories 335 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.03 milligram of sodium
SOUTH INDIAN COCONUT & PRAWN CURRY
This low-calorie curry has plenty of protein from white fish and prawns, a fragrant mix of spices and a touch of creamed coconut
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 17
Steps:
- Put the onion, ginger, garlic and the halved tomatoes in a food processor with 50ml water and blitz to a smooth purée. You may need to scrape down the inside of the food processor a couple of times. Heat the oil in a large, deep non-stick frying pan, pour in the purée, cover with a lid and cook for 10 mins.
- Add the 1/2 cinnamon stick, mustard seeds, cloves, cardamom, turmeric, coriander and curry leaves, and cook for a few mins, stirring. Pour in 300ml water with the stock cube, coconut and chilli, then leave to simmer for 10 mins more. Taste to ensure that the onion is fully cooked - if not, it is worth cooking for another 5 mins.
- Finally, add the tomato wedges, prawns and fish, gently stir into the sauce, then cover and cook for 5 mins. Serve with the Spicy cauliflower pilau (see Goes well with).
Nutrition Facts : Calories 312 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 1.7 milligram of sodium
PRAWN AND PUMPKIN COCONUT MILK CURRY - KONJU PULUNGARI
I found this recipe on a blog written by a Lithuanian woman now living in India, "Virtuve su indisku prieskoniu". Jurate's husband's family is from Kerala, which is where this recipe originated. The original recipe did not have spinach, but Jurate recommends it. I did not have the red pumpkin, so used a sweet potato, which worked out quite well. I also used medium shrimp, as I have never seen prawns in my area. I took some liberties in converting the metric measurements into US, and you should know that these slight variations make little difference.
Provided by duonyte
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large saucepan. Add the mustard seed and cumin and saute until the mustard seeds start to pop, about 1 minute.
- Add the ginger, chili peppers, onions and curry leaves and saute over medium heat until the onion is translucent, but not browned. Stir from time to time.
- Stir in the turmeric and salt, then add the cubed pumpkin or sweet potato. Stir well and saute for a few minutes.
- Add the coconut milk and the water. Bring to a boil, reduce heat and simmer until the pumpkin or sweet potato is tender, stirring from time to time.
- Add the prawns or shrimp and spinach, and simmer just until the shrimp is cooked, three to five minutes. Stir in the vinegar.
- Serve with steamed rice or naan.
VIETNAMESE-STYLE COD, PRAWN & COCONUT CURRY
Make and share this Vietnamese-Style Cod, Prawn & Coconut Curry recipe from Food.com.
Provided by hectorthebat
Categories Nuts
Time 25m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Put the oil in a large pan over a high heat. Add the garlic, ginger and shallot and fry for 30secs-1 min until just starting to turn golden brown. Add the curry powder, turmeric and chilli, and stir-fry for 30 secs.
- Add the tomato puree, coconut milk, stock, sugar, lemongrass, bay leaves, and fish sauce. Bring to the boil, then simmer until thickened.
- Add the cod and prawns, and bring back to the boil. Cover and simmer for 5 mins, until the cod is cooked through and the prawns are pink. Stir in the lime juice, garnish with coriander and chillies, if using, and serve with rice.
Nutrition Facts : Calories 123.9, Fat 1.4, SaturatedFat 0.2, Cholesterol 53.1, Sodium 361.4, Carbohydrate 7.1, Fiber 2.4, Sugar 2.3, Protein 20.7
BIPINS PRAWN COCONUT CURRY
King prawns with a dash of coconut milk, a delicious fragrant curry infused with authentic flavours inspired from Gujarati cuisine. Truly inspirational.
Provided by bipinsmasala
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Gently stir fry 2 tsp of the fresh surti masala in the sunflower oil for 2 minutes. This will release the beautiful aromas
- Add the sliced peppers and cook for 5 minutes on gentle heat in a covered pan to retain the moistures
- Add the king prawns and the remaining Surti Masala, cook on gentle heat continuously turning till the prawns have all turned evenly pink.
- Add the coconut milk, warm through for 2-3 minutes. Rest for 5 minutes and garnish with coriander.
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