This fast prawn curry is really easy and easy. You may use any fish in it to be sincere, simply dice it and simmer for round 5 minutes.
Neither prawn (shrimp) nor fish want an extended cooking time. If you happen to prepare dinner prawns for too lengthy, they go robust.
It is even faster than going to the takeaway 🙂
If you happen to put some rice onto boil earlier than you begin cooking your curry, then you need to have them each prepared on the identical time.
Add some warmed nan bread, some chopped onion, cucumber and tomato salad, a minty yoghurt dressing and you have got an actual feast – see the cooks notes field beneath for directions.
You will have to arrange your salad and dressing earlier than you start cooking the curry – it can profit from time to marinade.
Prawn (Shrimp) Curry
1 tablespoon oil
1 peeled and diced onion
400 g pack peeled and cooked prawns – defrosted
2 tablespoons curry paste
400g pot thick (set) plain yoghurt
Chopped coriander to serve (non-obligatory)
Warmth the oil in a pan and fry the onion for round 5 minutes till smooth and golden.
Add the curry paste and yoghurt and simmer for round 5 minutes.
Add the defrosted prawns (shrimp) and simmer for two to three minutes.
Serve the curry over boiled rice with just a few coriander leaves sprinkled on prime.
That is so easy and you should utilize any sort of curry paste you like – gentle or sturdy.
I like madras because it provides a medium warmth, however the yoghurt within the sauce cools it just a little to make it much less fierce.
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Fast Prawn Curry
Fast Prawn Curry
By Liz Alderson,Mar 23, 2017
You may love how fast and engaging this shrimp (prawn) curry is.
Prep Time:5 minutes
Cook dinner time:20 minutes
Essential Ingredient: shrimp, yoghurt, curry paste