Rick Stein’s Prawn Curry is a mouthwatering dish consisting of large prawns with fragrant spices including Kashmiri red chilies, garlic, coriander seeds, and rich coconut milk that is ready in 30 minutes!
🧡 Why You’ll Love This Prawn Curry Recipe:
- Bursting with authentic flavors.
- Quick and straightforward preparation.
- Perfect for seafood lovers seeking a comforting yet exotic dish.
âť“ What Is Rick Stein’s Prawn Curry Recipe?
Rick Stein’s Prawn Curry features jumbo prawns cooked in a fragrant masala paste of Kashmiri red chilies, garlic, coriander, and coconut milk, creating a rich and flavorful meal.
🍤 Rick Stein Prawn Curry Ingredients
For the Prawns:
- 20 Jumbo Prawns or Shrimp approx 250 grams, cleaned and deveined, refer to Note 1
For the ground Masala:
- 8-10 Dried Kashmiri Red Chillies
- 6 Garlic Cloves
- 1 teaspoon whole Peppercorns
- 1 tablespoon Whole Coriander Seeds
- 1 teaspoon Cumin seeds
- 1 Small knob of Tamarind sub with 1 teaspoon Tamarind Paste
- 1 teaspoon Turmeric Powder
- ½ cup freshly grated Coconut
- 1 cup Coconut Milk
For the Curry:
- 2 tablespoons Coconut Oil
- 1 tablespoon finely minced Ginger
- ½ cup finely chopped Onions
- ½ cup finely chopped Tomatoes
- Âľ teaspoon Salt
- 8-10 Curry Leaves
🍲 How To Make Rick Stein Prawn Curry
- Combine the coconut milk and all of the ingredients for the subterranean masala and pulse until a thick paste is achieved. Set aside.
- Put the onions and ginger into a pan with the coconut oil and heat it. Toss in the tomatoes and sauté the onions until they turn a pale golden color.
- Reduce heat and simmer for 5 to 7 minutes, or until tomatoes are soft and easily mashed with a spoon.
- Bring the salt and ground masala to a boil in a pan. Bring the masala to a simmer over low heat for 10 to 15 minutes, or until it gradually darkens in color.
- Incorporate the thawed prawns (after draining the water) into the gravy and cook for 7 to 8 minutes (the exact amount of time will vary according to the prawns’ sizes).
- Add the curry leaves, stir to combine, and then turn off the heat. Serve with steamed rice once the curry has rested for 5 minutes.
đź’ Recipe Tips
- Adjust spice levels by altering the number of dried red chilies.
- For a smoother consistency, blend the masala paste until silky.
- Use fresh, high-quality prawns for the best taste.
- Allow the curry to rest before serving to enhance flavor.
What Goes Well With Prawn Curry?
Prawn Curry combined with steamed basmati rice, naan bread, or cucumber raita, Poppadums, mango chutney, lime wedges, Indian pickles, sliced red onion, crisp salad.
🎚 How To Store Leftovers Prawn Curry?
- In The Fridge: Keep leftover prawn curry in a sealed container for up to 3 days.
- In The Freezer: Freeze leftover prawn curry in a freezer-safe container for up to 3 months. Leave to thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Prawn Curry?
- Stove: Reheat leftover prawn curry gently for 5 to 7 minutes over medium heat, stirring occasionally until warmed through.
- Microwave: Pour leftover prawn curry into a microwave-safe dish, and heat on medium to high heat for 7 to 10 minutes until heated.
FAQs
How do you not overcook prawns in curry?
Simmer prawns until they curl into a “C” shape, indicating they’re fully cooked, ensuring they remain tender and flavorful.
Can you cook prawns from frozen in a curry?
Cooking prawns from frozen is possible but lowers pan temperature; thawing beforehand ensures even cooking and optimal flavor absorption.
How do you thicken Prawn Curry?
To thicken prawn curry add a cornstarch slurry, stirring until desired consistency is achieved, enhancing texture without altering flavor.
How do you keep prawns from getting rubbery in curry?
Prevent prawns from becoming rubbery by cooking them just until opaque, avoiding both undercooking and overcooking for optimal texture.
Rick Stein Prawn Curry Nutrition Facts
Amount Per Serving
- Calories 262
- Total Fat 7.7g
- Saturated Fat 1.3g
- Trans Fat 0.1g
- Cholesterol 338mg
- Potassium 429mg
- Total Carbohydrates 9.3g
- Dietary Fiber 1.2g
- Sugars 3g
- Protein 38g
Rick Stein Prawn Curry
Description
Rick Stein’s Prawn Curry is a mouthwatering dish consisting of large prawns with fragrant spices including Kashmiri red chilies, garlic, coriander seeds, and rich coconut milk that is ready in 30 minutes!
Ingredients
For the Prawns:
For the ground Masala:
For the Curry:
Instructions
- Combine the coconut milk and all of the ingredients for the subterranean masala and pulse until a thick paste is achieved. Set aside.
- Put the onions and ginger into a pan with the coconut oil and heat it. Toss in the tomatoes and sauté the onions until they turn a pale golden color.
- Reduce heat and simmer for 5 to 7 minutes, or until tomatoes are soft and easily mashed with a spoon.
- Bring the salt and ground masala to a boil in a pan. Bring the masala to a simmer over low heat for 10 to 15 minutes, or until it gradually darkens in color.
- Incorporate the thawed prawns (after draining the water) into the gravy and cook for 7 to 8 minutes (the exact amount of time will vary according to the prawns’ sizes).
- Add the curry leaves, stir to combine, and then turn off the heat. Serve with steamed rice once the curry has rested for 5 minutes.
Notes
- Adjust spice levels by altering the number of dried red chilies.
For a smoother consistency, blend the masala paste until silky.
Use fresh, high-quality prawns for the best taste.
Allow the curry to rest before serving to enhance flavor.