ReceptnaptárPrawn curry with potatoes
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Heat 1 tbsp oil in a pan, and fry the prawns over medium-high heat for 2 minutes, until their moisture evaporates and they turn pink; don't cook them longer, or they'll turn rubbery.
- Heat the remaining oil, and fry the onion over high heat for 8–10 minutes, until golden.
- Add the tomato, ginger-garlic paste, hot paprika, turmeric, salt, cloves, cardamom, and cinnamon. Cover and simmer over medium heat until it forms a sauce, about 10–15 minutes.
- Once the sauce turns reddish and the onion has softened, add the potatoes and 1 cup (250 ml) water, and simmer for 15 minutes until the potatoes are tender.
- Uncovered, cook over high heat until the oil separates from the sauce. Add the ground cumin, pepper, garam masala, and nutmeg.
- Add the fried prawns and a little coriander, toss together, and heat for 1 more minute over very low heat.
- Serve with cooked rice or naan.
Source: Wikibooks Cookbook – Prawn Curry (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Similar recipes
- Quick prawn curry with red curry paste · Indian
- Ebi chiri (prawns in sweet-spicy tomato sauce) · Japanese
- Salt and pepper prawns · Chinese
- Egg curry · Indian
- Keralan coconut prawns with curry leaves · Indian
- Garides saganaki (prawns in tomato and feta sauce) · Greek
More indian ideas
- Pineapple and coconut prawn curry
- Fish curry with coconut milk
- Goan prawn hooman (coconut and tamarind curry)
- Bengali mint and ginger baked fish
- Butter chicken (murgh makhani)
- Chicken biryani
- Paneer butter masala
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings