Indian Shrimp (Prawn) Curry

Name: Indian Shrimp (Prawn) Curry
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1.25 lb medium raw shrimp; 2 garlic cloves; 2 tsp fresh ginger; 1 tsp ground turmeric; 1 tsp garam masala; 2.5 tbsp canola oil; salt and pepper; 2 cup basmati rice; 1 onion; 4 large tomatoes; 0.5 cup Greek yogurt; 0.5 cup cilantro leaf

A South Asian curry of prawns, basmati rice and tomatoes, seasoned with ginger and turmeric and simmered on the stove.

1 hr · Serves 4 · Easy

Method

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Time: Prep 30 min · Cook 30 min · 60 min total
Difficulty: easy

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.
15 min
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. Season to taste, then serve with rice.
1 min