Prawns or shrimp in curry sauce will probably be the best one you’ll ever have or make, this side of Mumbai! I can’t tell you how flavorful it tastes. You’ll know what I mean when you make it. The aroma of the toasted spices is amazing. I only wish I could add the “sense of smell” on the internet. Maybe one day that will happen too, but till then, you’ll have to take my word for it. I always use prawns even though they are more expensive, because they tend to be more juicy than regular shrimp, but definitely worth it. This recipe doesn’t contain any coconut milk or coconut cream. The key ingredients here are ginger, garlic, curry powder, cumin and garam masala. Just remember to have pieces of baguettes handy to mop up the curry sauce. It’s too good to waste!
Skill level: Easy
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- 4 pounds prawns or shrimps size 8 – 12 shelled, deveined, washed
- 2 tablespoons crushed or grated garlic
- 2 tablespoons grated ginger
- 2 – 3 tablespoons vegetable oil
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 2 teaspoon curry powder
- 1 teaspoon turmeric
- ½ teaspoon cardamom
- ½ teaspoon red pepper
- ½ teaspoon white pepper
- 2 teaspoon bouillon
- 1 teaspoon salt
- Chopped parsley for garnish
- 2 cups whipping cream
- 2 cups milk or ½ and 1/2
- Saute the garlic and ginger in a deep saucepan with the vegetable oil for about 2 minutes on medium heat.
- Add the spices including the chicken bouillon and salt, and continue to stir for another 2 to 3 minutes until the spices release their aroma.
- Add the whipping cream and the milk and bring the mixture to a boil.
- Carefully immerse the shrimps or prawns into the pan and gently toss until the color changes. This will take about 3 – 5 minutes. Do not overcook them because they will get tough.
- Garnish with parsley and serve with basmati rice pilaf.
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