Prawn Curry Recipe

Prawns: Cleaned and deveined, these are the star of the dish, providing a succulent and tender texture.

Vegetable oil: Used for sautéing the aromatics and forming the base of the curry.

Onion: Adds sweetness and depth to the curry when sautéed until golden brown.

Garlic: Provides a pungent and aromatic flavor that enhances the overall taste.

Ginger: Adds a warm, spicy note that complements the other spices.

Curry powder: A blend of spices that gives the curry its distinctive flavor and color.

Coconut milk: Creates a creamy and rich sauce that balances the spices.

Tomato puree: Adds acidity and a slight sweetness, helping to thicken the sauce.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a mild heat and depth to the dish.

Cilantro: Fresh and vibrant, used as a garnish to add a burst of color and flavor.

When sautéing the onions until golden brown, make sure to keep the heat at medium to avoid burning them. This step is crucial as it builds the base flavor for the prawn curry. Stir frequently and be patient; properly caramelized onions will add a deep, rich taste to your dish.

• prawns - Substitute with chicken breast: Chicken breast can mimic the texture and absorb the flavors of the curry well.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the curry.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor that can enhance the dish.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile when fresh garlic is not available.

• ginger - Substitute with ground ginger: Ground ginger can be used in a smaller quantity to provide a similar warmth and spice.

• curry powder - Substitute with garam masala: Garam masala offers a different but equally complex spice blend that can enrich the curry.

• coconut milk - Substitute with heavy cream: Heavy cream can provide a rich and creamy texture, though it will lack the coconut flavor.

• tomato puree - Substitute with crushed tomatoes: Crushed tomatoes can offer a similar consistency and flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a similar heat and spice to the curry.

• cilantro - Substitute with parsley: Parsley can provide a fresh and slightly peppery garnish.

• Allow the prawn curry to cool completely before storing. This helps prevent condensation, which can lead to a watery curry and spoilage.

• Transfer the cooled prawn curry into airtight containers. Use containers that are appropriately sized for the amount of curry you have. This minimizes the amount of air in the container, helping to preserve the flavor and texture.

• Label the containers with the date of preparation. This ensures you can keep track of how long the curry has been stored and consume it within a safe timeframe.

• Store the prawn curry in the refrigerator if you plan to consume it within 2-3 days. Ensure the refrigerator is set to a temperature below 40°F (4°C) to keep the curry fresh.

• For longer storage, place the airtight containers in the freezer. The prawn curry can be frozen for up to 2-3 months. Make sure your freezer is set to 0°F (-18°C) or lower to maintain the quality of the curry.

• When ready to reheat, thaw the prawn curry in the refrigerator overnight if it was frozen. This gradual thawing helps maintain the texture and flavor of the prawns.

• Reheat the prawn curry in a saucepan over medium heat, stirring occasionally to ensure even heating. Add a splash of coconut milk or water if the curry has thickened too much during storage.

• Alternatively, you can reheat individual portions in the microwave. Place the prawn curry in a microwave-safe dish, cover it loosely, and heat on medium power, stirring halfway through, until hot.

• Always check the reheated prawn curry for any off smells or changes in texture. If anything seems off, it's best to discard the curry to avoid any risk of foodborne illness.

• stovetop method: pour the prawn curry into a saucepan and heat over medium-low heat. Stir occasionally to ensure even heating. If the curry thickens too much, add a splash of coconut milk or water to reach the desired consistency. Heat until the prawns are warmed through, about 5-7 minutes.

• microwave method: transfer the prawn curry to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap with a few holes for ventilation. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until the curry is hot.

• oven method: preheat your oven to 350°F (175°C). Place the prawn curry in an oven-safe dish and cover with aluminum foil. Bake for about 15-20 minutes, or until the curry is heated through. Stir halfway to ensure even heating.

• double boiler method: fill a large pot with a few inches of water and bring to a simmer. Place the prawn curry in a heatproof bowl and set it over the simmering water, ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until the curry is heated through, about 10-15 minutes.

• Large pan: Essential for cooking the curry, ensuring even heat distribution.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pan.

• Knife: Necessary for finely chopping the onion, garlic, and ginger.

• Cutting board: Provides a safe surface for chopping ingredients.

• Measuring spoons: Ensures accurate measurement of oil and curry powder.

• Can opener: Required to open the can of coconut milk.

• Mixing bowl: Useful for holding the cleaned and deveined prawns before cooking.

• Spatula: Helps in scraping down the sides of the pan and mixing ingredients thoroughly.

• Serving spoon: For serving the finished prawn curry.

• Serving dish: To present the prawn curry attractively.

• Tongs: Handy for adding prawns to the pan and turning them as they cook.

Prep ingredients in advance: Chop the onion, garlic, and ginger ahead of time and store them in the fridge.

Use pre-made tomato puree: Save time by using store-bought tomato puree instead of making your own.

Buy cleaned prawns: Purchase cleaned and deveined prawns to skip the cleaning process.

Measure spices beforehand: Measure out the curry powder, salt, and pepper before you start cooking.

Use a food processor: Mince the garlic and ginger quickly with a food processor.