Indian Shrimp (Prawn) Curry
photo by Karen Elizabeth
- Ready In:
- 1 1⁄4 lbs medium raw shrimp, peeled and deveined (tails intact)
- 2 garlic cloves, peeled and finely chopped
- 2 teaspoons fresh ginger, peeled and grated
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 2 1⁄2 tablespoons canola oil
- salt and pepper, to taste
- 2 cups basmati rice, uncooked
- 1 onion, peeled and thinly sliced
- 4 large tomatoes, finely chopped
- 1⁄2 cup Greek yogurt, plain
- 1⁄2 cup cilantro leaf, chopped
- Place prawns in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper. Stir well to coat, then cover and marinate in the refrigerator for 15 minutes.
- Meanwhile, cook the rice according to packet instructions. Cover and keep warm.
- Heat 1 tbs oil in a wok or frypan over medium-high heat. Add prawns and stir-fry for 2-3 minutes until lightly golden. Remove with a slotted spoon and set aside. Add the remaining 1 tbs oil to the pan, reduce the heat to medium, then add onion and cook, stirring, for 5 minutes until softened. Stir in the tomato, then cover and simmer over medium heat for 5 minutes until tomato is softened.
- Return prawns to pan with yoghurt and cilantro, then warm through, stirring, for 1 minute.
- Season to taste, then serve with rice.
Questions & Replies
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This was sad and bland. I'm an experienced cook, and I can usually spot a recipe that will disappoint, but this one fooled me. I used a good garam masala, but the amount the recipe called for barely gave the dish any flavor. I ended up adding more toward the end, but it didn't help much. I also felt like I was throwing handfuls of salt into the pan at the end to bring up the flavor. I cooked this meal for my family and a guest, all of whom love Indian cuisine and eat it frequently, and it left me wishing I had used another recipe. I'm really shocked that so many people enjoyed this.
This is as good or better than you could get in an expensive restaurant. I LOVE that it didn't call for some special, ready made, curry sauce but used things I most always have on hand. A wonderful lively curry that won't burn your ears off but lets you really enjoy all of the flavors. Super star recipe. Made for PAC, Spring 2014.
Excellent shrimp curry! I used an organic garam masala mix which is quite mild and made a perfect match with the yoghurt. Also, like Karen Elizabeth, I poached the shrimps in the sauce - accidentally, because in a dim moment I threw the onions into the frypan first and then thought I'd just go ahead. Thanks for another winner, Mike!<br/>Made for ZWT 8 / India for the Lively Lemon Lovelies
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