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    You are in: Home / Recipes / Madhur Jaffrey's Prawn (Shrimp) Curry Recipe
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    Madhur Jaffrey's Prawn (Shrimp) Curry

    1/1 Photo of Madhur Jaffrey's Prawn (Shrimp) Curry

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    BecR's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    • 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

    Directions:

    1. 1
      In 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.
    2. 2
      Bring 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.
    3. 3
      Add the coconut milk, salt, kokum or tamarind paste, and bring to a simmer.
    4. 4
      Add the prawns (shrimp) and simmer, stirring occasionally, until they turn opaque and are just cooked through. Add salt and pepper to taste.
    5. 5
      Serve while hot.

    Ratings & Reviews:

    • on December 31, 2008

      55

      WOW! This is a fabulous dish, can't go wrong with Madhur Jaffrey's recipes! I didn't have any kokum, I thought I had tamarind but didn't have it either, so used lemon juice instead but I know it's not the same! (I am going to ask my Mum to send me some kokum if she's got it.) It had the right amount of kick to it! Thank you, BecR, for sharing this wonderful recipe, definitely will be making it again!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 29, 2008

      55

      This curry was part of an Indian meal I made for my DH before he left on a trip. He hummed through this curry, no words. I loved the technique for making this. Simple and yet so very flavourful. I didn't use the kokum/tamarind because I didn't have any. Thank you for sharing. I will be making this again and again.

      person found this review Helpful. Was this review helpful to you? Yes | No

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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
    36%
    Total Fat 19.2 g
    29%
    Saturated Fat 16.8 g
    84%
    Cholesterol 142.8 mg
    47%
    Sodium 683.2 mg
    28%
    Total Carbohydrate 61.3 g
    20%
    Dietary Fiber 1.6 g
    6%
    Sugars 55.5 g
    222%
    Protein 17.4 g
    34%

    The following items or measurements are not included:

    fresh gingerroot

    kokum

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