Indian Shrimp (Prawn) Curry Recipe

Name: Indian Shrimp (Prawn) Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Meanwhile, cook the rice according to packet instructions. Cover and keep warm.
3
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.
4
Return prawns to pan with yoghurt and cilantro, then warm through, stirring, for 1 minute.
5
Season to taste, then serve with rice.

701

kcal

Calories

Fat

100

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: 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, and more.

Yes, Indian Shrimp (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 Shrimp (Prawn) Curry

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