How to make prawn cream curry

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How to make prawn cream curry

To revisit this recipe, visit My Account, then View saved recipes.

To revisit this recipe, visit My Account, then View saved recipes.

This is Naved’s special dish at Dishoom Covent Garden. It’s a light, fragrant and utterly delicious south-Indian-style curry, packed with juicy prawns and tempered with coconut milk. Although it looks impressive, it is actually very easy to make, so you can serve it either as a week-night supper or as an indulgent dinner. We serve it with idiyappam, the white, lacy noodle pancakes, also known as string hoppers. If you can’t get these, it goes just as well with steamed rice.

Ingredients

Step 1

Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips. Set to one side.

Step 2

Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds.

Step 3

Add the onions and sauté lightly for 12–14 minutes, until soft but not coloured.

Step 4

Add the garlic and ginger pastes, salt, black pepper and turmeric and sauté for 3 minutes, stirring regularly. Add the sliced chillies and ginger matchsticks and cook for 3 minutes.

Step 5

Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.

Step 6

While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside.

Step 7

Add the prawns and tomatoes to the sauce and simmer gently for a further 5–6 minutes, until the prawns are cooked; do not overcook or they will be tough.

Step 8

Serve scattered with the fried curry leaves, with lemon wedges on the side.

If you’d like to prepare the dish in advance, make the sauce (up to and including step 5), chill and refrigerate, then reheat and continue from step 6 just before serving.

How to make prawn cream curry

How would you rate Prawn Moilee?

FISKADORO FROM CHICAGO I read your review that the dish was too sweet however there was no sugar in it. I got to thinking that you may have used Lopez coconut cream that's used for making pina-colada type drinks instead of the Thai coconut cream that has no sugar.

Just curious what kind of green chili is appropriate for this dish and what others used since there about 1600 varieties of green chilis?? I used anaheim and it turned out fine.

Good recipe! It was overly sweet though. I would like to keep it creamy but find a substitute for the coconut cream. Also, the dish shown in the photo is a vibrant yellow. My dish came out yellow with reddish tinges due to the tomatoes. I think in the future I might go with cauliflower, broccoli or another veggie instead of tomatoes. It would add more body and keep that nice yellow flavor. This was so easy, I am glad I found this recipe.

I added a whole (small) head of cauliflower and there! Fed my kids their protein and veggies in one pot. It was delicious. Thank you for sharing.

Amazing – rich and complex – just a lovely flavorful dish. Next time I will add some snow peas as well, or green beans. It's a beautiful dish.

Super easy and amazing flavour! Family favorite now!

Amazing flavors and so easy to make! Served with basmati rice to soak up the sauce. Didn't have curry leaves, so I subbed with lime zest and basil. (Yep, I googled that.)

Super! I added some snow peas and sweet peas. The friends who came for dinner loved it.

This is how I do Prawn Tacos (Shrimp) – marinated in a zingy chipotle lime marinade, seared, then stuffed into soft tortillas with a zesty creamy Taco Slaw, drizzled with my go-to Pink Taco Sauce. Time to up your taco game!

How to make prawn cream curry

Prawn Tacos

I want to open with a grand statement like “I’m yet to meet a taco that I don’t love”, but then I remember that time we bravely tried offal street tacos in Mexico City (intestines, to be exact) and how it was clear that the part we got were……errr…let’s say from the lower part of the intestines, with a distinct, unpalatable flavour that will never be forgotten…

So I decided to scrap that and just say – PRAWNS! TACOS! MEXICAN FOOD! You cannot go wrong!

(It’s probably not the wisest thing to be talking about intestine tacos when I’m trying to convince you that these prawn tacos are a must try. I do have a tendency to write what pops into my head. I apologise if it’s off-putting! 😂)

How to make prawn cream curry How to make prawn cream curry

Marinade for Prawns / Shrimp for tacos

Here’s the marinade I use for the prawns:

How to make prawn cream curry

Chipotle Powder

The power ingredient in this marinade is chipotle which is ground dried jalapeños. It’s smokey and a bit spicy, and can be irritatingly hard to find in Australia (it’s a standard spice in the US and Canada).

It’s sold at Harris Farms (NSW/QLD), speciality stores, online (Amazon – Australia, UK, and for Aussies, my go-to online Mexican place is Firework Foods). But don’t fret if you can’t find it – I have a couple of substitution alternatives in the recipe!

Here are other recipes that use Chipotle powder:

How to make prawn cream curry

How to make prawn cream curry

How to make prawn cream curry

How to make prawn cream curry

How to make prawn cream curry

How to make prawn cream curry

How to make prawn cream curry

How to make prawn cream curry

Meanwhile, this is what we’re using it for – a taco marinade that’s a little bit spicy, a little bit earthy, a little bit lime-citrusy, and just all round GOOD!

How to make prawn cream curry

This is one of my summer taco-bar essentials. Partly because who doesn’t love prawns? And partly because it takes 2 minutes flat to cook!

How to make prawn tacos

Super seedy with a mere 20 minute marinade – even 5 minutes is enough because prawns are actually very delicate and they can’t stand up to long marinading times. In fact, if you leave it in the marinade, the citrus will end up breaking down the flesh too much – essentially a ceviche gone wrong!

PRO TIP: We’re using medium / smallish prawns here, suitable size for tacos. Which means they cook SUPER fast. 60 seconds on each side, max – no more, otherwise they will overcook!

How to make prawn cream curry

What to serve with prawn tacos

You can feel free to stuff these tacos with anything (else) you choose. But today, I’m offering up:

Taco Slaw – a terrific tangy-yet-creamy yogurt based slaw which I call my Taco Slaw. It works really well here because it’s floppy and juicy like traditional Coleslaw so it melds together nicely with the soft tortilla and the juicy plump prawns. The tangy fresh flavour is a perfect match with seafood, and I highly recommend it with Fish Tacos too. BONUS: You will consume a lot of veg in one serving because an enormous mound of cabbage wilts down by almost 50%;

Pink Taco Sauce – my favourite quick ‘n easy spicy-yet-creamy sauce I call my Pink Taco Sauce. I use it for all tacos but it’s especially good with fish tacos and prawns/shrimp. It’s made with just Sriracha and sour cream which is all you need because Sriracha is a flavour bomb sauce which bundles together garlic, vinegar, seasonings and chilli all in one; and

Avocado Sauce – this one requires a bit more effort, calling for blitzing. I wouldn’t pull it out for mid-week (unless there’s corresponding munchies involved so it serves a duel purpose), but I do for company!

But then again, the prawns themselves really are the hero here so you could go as simple as shredded iceberg lettuce and some tomato slices aka Old School Beef Tacos style, and it’s still going to be a winner! – Nagi x

Watch how to make it

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How to make prawn cream curry

Linguine with tomatoes, greens, and prawns in a buttery sauce = bomb.

extra-virgin olive oil

prawns, peeled and deveined

cloves garlic, crushed

crushed chilli flakes, plus more for garnish

cherry tomatoes, halved

Juice of 1 lemon

freshly grated Parmesan, plus more for garnish

Freshly ground black pepper

  1. In a large pot of salted boiling water, cook linguine according to the package directions until al dente. Drain, reserving 120-ml pasta water, and return to pot.
  2. In a large pan over medium heat, heat oil. Add prawns and season with salt and pepper. Cook until prawns turn pink and cooked through, 4 minutes. Remove from pan and reserve on a plate.
  3. Add butter to pan then add garlic and chilli flakes and cook until fragrant, 1 minute. Add tomatoes to pan and cook until beginning to soften, 3 minutes. Season with salt and pepper. Add wine and cook until mostly reduced, 5 minutes.
  4. Add double cream, lemon juice, and Parmesan. Let simmer until sauce is thickened, 5 minutes. Add pasta, prawns, and kale and toss to coat. If sauce is too thick, add additional pasta water.

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Asian spice works perfectly with fish, from Keralan-style mackerel curry to creamy shellfish masala.

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How to make prawn cream curry

Coconut fish curry

This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek – ready in under 30 minutes

How to make prawn cream curry

Sea bass curry

Take your curry up a level with this Malaysian seabass dish. The sauce features torch ginger flower and Vietnamese mint, which can both be found online

How to make prawn cream curry

Crab curry

Use pots of white and brown crabmeat, or pick the meat from fresh crab for this tasty Sri Lankan crab curry. Tamarind adds a lovely sweet and sour note

How to make prawn cream curry

Turmeric, ginger & coconut fish curry

Serve up this healthy fish curry, with vibrant turmeric, ginger and coconut flavours, for an easy midweek meal. It takes just 30 minutes from prep to plate

How to make prawn cream curry

Coconut fish curry traybake

Pushed for time? This Asian-style one-pot fish curry is ideal midweek and with coconut milk, coriander, fish sauce and lime, it has zest and fragrance

How to make prawn cream curry

Keralan scallop molee

Try an opulent curry with scallops and tomatoes for the taste of Kerala. Or, for a less pricey version, you could use prawns and chunks of meaty white fish

How to make prawn cream curry

Switch the classic chicken for prawn with Nadiya Hussain’s delicious biryani recipe, as seen on her BBC series, Nadiya’s Family Favourites. Made using Indian five-spice, it is an easy one-pot dish with plenty of flavour.

Nadiya’s Family Favourites

How to make prawn cream curry

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Easy ideas to feed a crowd

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Introduction

I’d never made a biryani until my sister married her Punjabi husband. She learnt all sorts of tips and tricks, which she passed my way. As soon as I’d mastered the basics, I couldn’t resist venturing off into new and exciting combinations. This prawn saffron biryani is a lighter and zestier version of its meatier counterpart. I love the idea that an entire meal is made in one pot. It’s not all about the flavour; it’s also about the lack of washing-up! Indian five-spice is made up of cumin seeds, brown mustard seeds, fennel seeds, fenugreek and nigella seeds. If you can’t find it as a mix, you can buy the spices separately, mix them together in equal amounts and store in a jar.

Ingredients

500g basmati rice
1.5 ltr cold water
a large pinch of saffron
1 small cinnamon stick
2 tsp salt
For the sauce:
80g unsalted butter
5 cloves of garlic, chopped
3 medium onions, chopped
2 tsp salt
½ a lemon
2 large red chillies, quartered
½ tsp ground turmeric
1 tsp Indian five-spice (see intro)
a large handful of fresh parsley, chopped
350g raw king prawns, shelled
5 tbsp olive oil

Method

Put the rice into a large saucepan with the water, saffron, cinnamon and salt. Place on a high heat and boil for 8 minutes, stirring occasionally to stop the rice sticking to the base. Drain through a sieve and set aside.

To make the sauce, put the same saucepan back on the hob and turn the heat up to high. Add the butter, then, as soon as the butter is hot, add the garlic and let it brown for about 4–5 minutes. Add the onions and salt and cook until the onions are soft – this can take 15 minutes.

Squeeze in the juice of the half lemon, then cut the lemon rind into thin slices and add to the pan.

Add the chillies, turmeric and five-spice, and stir for 5 minutes to cook the spices. Take off the heat and add the parsley and prawns. Stir well, so the prawns are coated. The prawns don’t need cooking in the sauce – they will steam and cook in the biryani (otherwise they run the risk of becoming dry and rubbery).

Take a large pan, something you would be happy to serve up in, and pour the oil into the base. Swirl it around so some of the oil goes up the sides.

Pop in half the rice and spread it evenly across the bottom of the pan. Put all the prawn mixture on top of the rice.

Put the rest of the rice on top of the prawns. Put the lid on firmly and place on a high heat for 5 minutes, then turn the heat down completely.

How to make prawn cream curry

Crème pâtissière, also known as pastry cream or ‘crème pât’, is a rich, creamy custard thickened with flour. It is a key ingredient of many French desserts such as soufflés, fruit tarts and mille-feuille. It is traditionally flavoured with vanilla, but it is a versatile base for almost any flavour; chocolate, coffee, fruit zest, or even a splash of brandy.

Ingredients

  • 250ml of whole milk
  • 1 vanilla pod, or 1 tsp vanilla extract
  • 50g of caster sugar
  • 3 egg yolks
  • 10g of plain flour
  • 10g of cornflour

For a silky smooth finish, whisk the crème patissière before using. You can also fold whipped cream/crème Chantilly through your crème pâtissière to make a crème Diplomat – perfect if you want a lighter pastry cream for fillings and cakes.

How to make prawn cream curry

How to make prawn cream curry

Crème pâtissière is the vital component of a host of desserts and sweet snacks. To make a sweet soufflé, for example, you will first have to master the art of the pastry cream, then whisk the leftover egg whites until fluffy for a light, airy finish. Similarly, no trifle is complete without a thick, rich pastry cream applied liberally in layers with booze-drenched cake, jelly and fruit. It also makes a sublime doughnut filling.

Naturally, crème pâtissière is a must-have item when trying your hand at French pâtisserie. Try Pascal Aussignac’s classic strawberry tart recipe to start, which sees a pastry case filled with a loving layer of pastry cream and topped with fresh strawberries for a family-sized spin on tarte aux fraises. A classic clafoutis would also be incomplete without this decadent cream holding everything together.

Often when crème pâtissière is used as a filling for choux pastry items like profiteroles or eclairs, it is lightened with crème chantilly first – a combination that is known as crème diplomat, or crème légère. Pierre Koffmann has an excellent recipe for creme diplomat in his caramelised apple with arlettes dish, and Nancy Ann-Harbord’s host of éclair recipes demonstrate the level of flavour fun that you can achieve, once you have the knack. Raspberry and rose, gin and tonic and salted caramel-flavoured pastry creams are used to fill her choux creations for a lavish, creative take on a classic.

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How to make prawn cream curry

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Ingredients

140ml Vegetable Oil
700g Brown/White Onion Chopped Roughly
1 Green Pepper Chopped Roughly
1 Chopped Carrot Chopped Roughly
60g Cabbage (White) Chopped Roughly
75g Potato Chopped Roughly
1 tbsp Garlic Paste
1 tbsp Ginger (Grated)
1 tbsp All Purpose Seasoning
1 tbsp Coriander Powder
1 tbsp Cumin Powder
1 tbsp Turmeric Powder
75g Coconut (Block) or 150ml Coconut Cream / 330ml Coconut Milk
1 tbsp Sugar
1 tbsp Garam Masala Powder
3 tbsp Tomato Paste
300g Tinned Tomatoes
3 litres Water approx

Indian restaurants need to cook curries to order in a matter of minutes and this is how they do it

Ingredients

Directions

The Indian restaurant curry base or base gravy is one of the main ingredients used by most British Indian Restaurant (BIR) chefs and it allows them to create most curries in a matter of minutes.

For this base mix recipe you will need a pot capable of holding 4 litres if you make the standard 16 serving version.

Steps

Peel and roughly chop the onions, peppers, carrots, cabbage and either grate or mince the garlic and ginger

Add the oil and onions to the pan and fry to soften and start to caramelise for 20 minutes stirring frequently

Add in the peppers, carrots, cabbage, potato, garlic, ginger, tinned tomatoes, tomato paste and all the spices, stir well then add in the water and sugar and combine

Simmer for 1 hour stirring every now and then to prevent the bottom burning adding the broken-up coconut block half way through to dissolve

Blend until smooth adding more water as required to make up to 3 1/2 litres, the gravy should be the consistency of thin soup

The standard recipe should produce 3.5 litres of gravy when complete, enough for 14 curries

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How to make prawn cream curry

If you want to learn how to make Indian restaurant curries at home this is the place to start.

Indian restaurant curry base or base gravy is the foundation of the whole thing.

Get this figured out and you are on your way to making better curries than you can buy.

Indian restaurants cook a whack of different curries to order. Ever wonder how they do it?

For sure they don’t have 25 curries simmering away in the kitchen.

Nobody can run a restaurant like that. They have a secret. Indian restaurant curry base.

How to make prawn cream curry

Curry base is how Indian restaurants can cook to order

It’s cooked to order and it’s done using curry base. Curry base is at the heart of every Indian restaurant kitchen. Giant pots of it simmering away.

Once I heard about it I started asking waiters. I met kitchen staff. Talked about it with a chef or two. I was on the inside. Now you are too…

Never heard of curry base? Not surprising. For the longest time it was a closely guarded secret.

Even now, Indian restaurant curry base recipes are carefully guarded secrets.

A hint of carrot – ooohhhh. A bit of cabbage – aaahhh. A green pepper – ssshhhh. But that’s how it’s done.

It’s a bit ridiculous. In it’s simplest form it’s just a lot of boiled onions with some spices and oil. Seriously.

Cook it up and it tastes like a weak curry onion soup. Nothing to it. Not particularly tasty.

How to make prawn cream curry

The magic is in the cooking technique

But when you layer the Indian restaurant technique on top it’s magic. Something wonderful happens to that insipid onion soup.

It caramelizes some. More importantly, the Maillard reaction kicks in. The depth of flavour is – well it’s restaurant quality.

It’s not hard. It’s just a matter of rolling up your sleeves and getting it done. Chop some onions. Add some water and some seasoning and boil. Puree. Boil some more. Done.

Look around – there are lots of Indian restaurant curry recipes here.

How to make prawn cream curry

One thing to note. Indian restaurant curries are big on oil. This recipe is about as low as you can go on the oil.

Don’t use less. It just won’t work. Indian restaurant curry is a lot of things but low calorie it is not.

If you want to cook Indian restaurant style curries this the first step. The real deal.

This laksa combines fresh ingredients with a commercial laksa paste, meaning a lot of the prep work is done for you. To make this recipe even easier, place the garnishes in the centre of the table, allowing diners to assemble their laksa to taste.

Preparation

Cooking

Skill level

Ingredients

  • 1½ tbsp dried shrimps
  • 6-7 garlic cloves, chopped
  • 4-5 red Asian shallots, chopped
  • 5-6 cm piece ginger, chopped
  • 1-2 long red chillies, chopped, or to taste
  • 80 ml (⅓ cup) vegetable oil
  • 12 large green prawns, shells removed and reserved
  • ⅓ cup laksa paste
  • 1.5 litres (6 cups) chicken stock or water
  • 400 ml coconut cream
  • 12 fish balls
  • 12 small fried tofu puffs, halved
  • 1 tsp white sugar
  • fish sauce, to taste
  • salt
  • 1-2 limes, juiced
  • 200 g dried rice vermicelli noodles
  • 200 g fresh egg noodles

Garnishes

  • 200 g shredded poached chicken (poaching water can be used for the broth)
  • bean sprouts
  • finely sliced spring onion
  • finely sliced long red chilli
  • coriander leaves
  • fried shallots
  • lime wedges

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Soak shrimps in 125 ml (½ cup) hot water for 10 minutes then transfer the mixture to a food processor. Add the garlic, eschallots, ginger and chilli, and process until a smooth paste forms.

Place a large saucepan over high heat. Add the oil and reserved prawn shells and fry 1-2 minutes until the shells turn red. Remove with a slotted spoon. Add the blended paste to the oil and fry for 1 minute before adding the laksa paste. Fry for 2-3 minutes until fragrant, then add the stock and bring to the boil. Add the coconut cream and reduce heat to a simmer. Add the fish balls, tofu and sugar. Season with fish sauce, salt and lime juice to taste.

Bring another large saucepan of water to the boil. Cook the rice noodles and egg noodles, separately, for 2 minutes then transfer to a colander and rinse with cold water.

Add the prawns to the laksa, turn off the heat and allow to gently poach for 2-3 minutes until cooked through.

To serve, divide the noodles and prawns among bowls. Ladle over the broth and top with chicken, bean sprouts, spring onions, chilli, coriander, fried shallots and lime wedges.

Note
• Dried shrimps, laksa paste, fish balls and tofu puffs are all available at Asian supermarkets.