Indian Prawn Curry Recipe

Name: Indian Prawn Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 650 g peeled green prawns, deveined; 2 garlic cloves, finely chopped; 2 teaspoons grated fresh ginger; salt and pepper; 1 teaspoon ground turmeric; 1 teaspoon garam masala; 2 tablespoons vegetable oil; 2 cups basmati rice; 1 onion, thinly sliced; 4 large ripe tomatoes, finely chopped; ½ cup plain Greek yogurt; ½ cup coriander leaves, chopped (cilantro)

Servings: persons

650 g peeled green prawns, deveined
2 garlic cloves, finely chopped
2 teaspoons grated fresh ginger
salt and pepper
1 teaspoon ground turmeric
1 teaspoon garam masala
2 tablespoons vegetable oil
2 cups basmati rice
1 onion, thinly sliced
4 large ripe tomatoes, finely chopped
½ cup plain Greek yogurt
½ cup coriander leaves, chopped (cilantro)

1
Place prawns in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper.
2
Stir well to coat the prawns.Cover and marinate in the fridge for 15 minutes.
3
Meanwhile, cook the rice according to packet instructions.
4
Cover and keep warm.
5
Heat 1 tablespoon oil in a frypan over medium-high heat.
6
Add prawns and fry for 2-3 minutes until lightly golden.
7
Keep stirred.
8
Removethe prawns and set aside.
9
Add the remaining 1 tablespoon oil to the pan, reduce the heat to medium, then add onion and cook, stirring, for 5 minutes until softened.
10
Stir in the tomato.
11
Cover and simmer over medium heat for 5 minutes until tomato is softened.
12
Return prawns to the pan.
13
Add the yoghurt and coriander, then warm through, stirring, for 1 minute.
14
Season to taste, then serve with rice.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 650 g peeled green prawns, deveined, 2 garlic cloves, finely chopped, 2 teaspoons grated fresh ginger, salt and pepper, and more.

Yes, Indian Prawn Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Prawn Curry

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