Indian Prawn Curry

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This dish hails from Calcutta and is a surefire hit! It’s the simplest and quickest curry you’re ever likely to make. The whole thing is done in about 15 minutes, from preparing to eating. Not forgetting the taste. Utterly delicious. The first top tea of 2008!


500g King prawns (shelled, deveined, tails on)
1/4 cup vegetable oil
1/2 cup chopped onion
2 fresh green chilies (thinly sliced)
2 teaspoons paprika
1 teaspoon garam masala
1 teaspoon garlic (minced)
1/4 teaspoon turmeric powder
1/2 teaspoon cayenne pepper (optional)
1/2 cup single cream
2 tablespoon fresh coriander (chopped)
salt & pepper

Heat the oil in a large pan or wok over a medium heat. When hot add the onions for about 4 minutes until soft. Stir in the chilies, paprika, garam masala, garlic and turmeric.
Add the prawns and stir for 2-3 minutes till they turn pink. Pour over the cream, add the salt & pepper and the coriander. Bring this to a gentle boil and simmer for another 1 minute. Remove from heat and serve.

This is great with roti bread. I often also add a cup of frozen baby peas at the end and simmer for 2 minutes to up the green content and it’s delicious.

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