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Curried Prawns

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<p><a href="http://commons.wikimedia.org/wiki/File:Goan_Catholic_prawn_curry.jpg">Image Credit</a></p>
Ingredients
  Prawns/Dublin prawns 1⁄2 Pound
  Boiled rice 4 Ounce, strained and kept hot
  Butter 2 Ounce
  Shallot 4 Ounce
  Curry paste 1 Teaspoon
  Garlic 1 Clove (5 gm)
  Tomatoes 6 Ounce
  Vegetable stock 1⁄2 Pint
  Lemon juice 1 Tablespoon (Approx)
  Cream/Infusion of coconut 2 Tablespoon
  Salt 1⁄2 Teaspoon
Directions

GETTING READY
1.Skin and slice tomatoes and chop the garlic finely.

MAKING
2.Heat the butter and saute choppede garlic and shallot in it until soft but not brown.
3.Stir in curry powder and paste and cook for 2-3 minutes.
4.Stir in sliced tomatoes, vegetables tock, lemon juice and salt and cook for 1/2 hour on low flame with the lid on.
5.Adjust the seasonings and add prawns and cream and heat thoroughly.
6.Avoid overcooking.

SERVING
7.Serve warm with rice garnished with fennel and strips of lemon rind.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Dish: 
Dry Curry
Ingredient: 
Prawn
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
2

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