Prawn Curry
If you want to add more gluten free and pescatarian recipes to your recipe box, Prawn Curry might be a recipe you should try. For $3.14 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This main course has 446 calories, 28g of protein, and 16g of fat per serving. This recipe serves 8. 1 person has tried and liked this recipe. Not a lot of people really liked this Indian dish. If you have cumin, pods cardamom, ground turmeric, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. I
Instructions
- 1
Shell, devein and wash prawns with salt water. Rub prawns with 2 teaspoons ground turmeric and 1 teaspoon salt. Set aside for 30 minutes.Skin and quarter large potatoes. Halve small ones. Rub with 1/2 teaspoon salt and 1 teaspoon ground turmeric. Fry in 2 ounces oil over medium heat until golden brown.
- 2
Remove to a dish.In the same hot oil, fry cumin, cinnamon and cardamom for 1 minute, then add sliced onions and stir-fry for a further 5 minutes.
- 3
Add prawns, ground chili, ground coriander, ground onions, ginger juice, yogurt, sugar and salt to taste. Stir to mix well.
- 4
Add 3/4 pint boiling water and potatoes and cook until potatoes are tender and the gravy is very thick. Now add sliced tomatoes and remove from heat.
- 5
Serve with rice.
- 6
Serves 8.
Recipe from foodista.com
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Ingredients (16)
- •basmati rice
- •3 pods cardamom
- •2 sticks cinnamon
- •1 teaspoon cumin
- •1 teaspoon ginger juice
- •1 tablespoon ground chili
- •2 teaspoons ground coriander
- •3 teaspoons ground turmeric
- •Oil, for Deep Frying
- •1 cup Small onions (sliced)
- •1/2 pound potatoes
- •2 lbs. large prawns
- •Salt to taste
- •1 teaspoon sugar
- •2 tomatoes, sliced
- •4 ounces yogurt