1/1 Photo of Madhur Jaffrey's Prawn (Shrimp) Curry
A simple prawn curry, not too hot. Lovely served atop steamed basmati rice with a side of cucumber raita. May use scallops or other seafood in place of the prawns. Recipe adapted from Madhur Joffrey.
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- 1 teaspoon cayenne pepper
- 1 tablespoon bright red paprika (noble-sweet)
- 1/2 teaspoon ground turmeric
- 4 garlic cloves, peeled and crushed
- 1 inch piece fresh gingerroot, peeled and finely grated
- 1 tablespoon ground coriander (or 2 tablespoons coriander seeds)
- 1/2 teaspoon ground cumin (or 1 teaspoon cumin seeds)
- 14 1/2 ounces coconut milk, well stirred (may use a smaller 6.5 ounce can)
- 3 pieces kokum (or 1 tablespoon tamarind paste)
- 1 lb peeled and deveined medium-sized uncooked prawns (shrimp)
- salt and pepper
- 1In a large saucepan, combine 1-1/4 cups water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well. Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to mixture.
- 2Bring the spice mixture to a simmer over medium-high heat. Turn the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce thickens and is reduced somewhat.
- 3Add the coconut milk, salt, kokum or tamarind paste, and bring to a simmer.
- 4Add the prawns (shrimp) and simmer, stirring occasionally, until they turn opaque and are just cooked through. Add salt and pepper to taste.
- 5Serve while hot.
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Nutritional Facts for Madhur Jaffrey's Prawn (Shrimp) Curry
Serving Size: 1 (223 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 480.2
- Calories from Fat 173
- Total Fat 19.2 g
- Saturated Fat 16.8 g
- Cholesterol 142.8 mg
- Sodium 683.2 mg
- Total Carbohydrate 61.3 g
- Dietary Fiber 1.6 g
- Sugars 55.5 g
- Protein 17.4 g
The following items or measurements are not included: