Best Prawns In A Pink Sauce Curry Recipes

PRAWN MALAI CURRY

Steps:

• Prepare the fresh garam masala: in a coffee grinder, grind the cardamom seeds, 3 whole cloves, and 3 cinnamon sticks to a fine powder. Set aside.
• Heat the vegetable oil in a skillet over medium heat. Add the 4 whole cloves, 4 cardamom pods, and 2 sticks of cinnamon and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in the grated onion and reduce the heat to medium-low. Cook and stir until the liquid dries and the onion no longer smells raw, about 5 minutes. Add the ginger paste and garlic paste and cook for 2 minutes, stirring constantly.
• Stir in the turmeric and cayenne pepper. Add the chopped tomatoes and cook until the tomatoes are soft, about 5 minutes. Pour in the water, cover the pan, and cook for an additional 5 minutes.
• Pour in the coconut milk and stir well. When the mixture is just below boiling, stir in the prawns. Sprinkle the mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a garnish. Gently stir to combine. Do not cover the pan at this stage, as the coconut milk will curdle.
• As soon as the prawns are pink and cooked through, 3 to 5 minutes, add the ghee. Remove the pan from the heat. Sprinkle the reserved garam masala over the dish and serve.

PRAWN CURRY IN A HURRY

Steps:

• Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice and naan bread.

SHRIMP IN A LIGHT CURRY SAUCE

Steps:

• Shell and de-vein the shrimp; rinse well, pat dry, and set aside.
• In a skillet over medium heat, melt the butter; saute the onion for about 7 minutes.
• Add the red chile pepper and cook, stirring, for 1 minute.
• Add the shrimp, then season to taste with salt and freshly ground pepper.
• Cook, stirring often, about three minutes.
• Add the cardamom (1/2 tsp ground) and cumin and stir, then add the lime juice, sour cream, and yoghurt.
• Bring to a gentle boil, stirring, then remove from heat (you don't want to overcook the shrimp).
• Serve immediately, sprinkled with chopped coriander, with saffron rice.