Best 3 Madhur Jaffreys Prawn Shrimp Curry Recipes

Madhur Jaffrey's prawn shrimp curry is a delectable seafood dish that bursts with bold flavors and vibrant colors. This tantalizing curry is a harmonious blend of juicy prawns, succulent shrimp, aromatic spices, and creamy coconut milk. The dish is a labor of love that requires careful preparation and attention to detail, but the end result is a culinary masterpiece that will leave you craving for more. The recipe includes step-by-step instructions, a comprehensive list of ingredients, and insightful cooking tips to guide you through the process of creating this mouthwatering dish. Additionally, the article features variations of the prawn shrimp curry, including a vegetarian version, a spicy version, and a milder version, catering to diverse preferences and dietary restrictions. Whether you're a seasoned chef or a novice cook, Madhur Jaffrey's prawn shrimp curry is sure to become a staple in your culinary repertoire.

Let's cook with our recipes!

PRAWNS IN A DARK SAUCE

Prawns in a Dark Sauce image

This is a great tomato-based Indian dish from one of Madhur Jaffrey's books. Serve with rice and steamed vegetables or fried potatoes.

Provided by trelawney8

Categories Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

3 ounces onions, peeled and coarsely chopped
5 cloves garlic, peeled
1 inch fresh ginger, peeled and coarsely chopped
3 tablespoons water, plus
1 cup water
4 tablespoons vegetable oil
1 inch cinnamon stick
6 cardamom pods
2 bay leaves
2 teaspoons ground cumin
1 teaspoon ground coriander
6 ounces tomatoes, peeled and very finely chopped
5 tablespoons plain yogurt
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
12 ounces prawns, peeled
1/2 teaspoon garam masala
2 tablespoons fresh coriander, finely chopped

Steps:

Blend the onions, garlic, ginger and 3 tablespoons water in an electric blender until you have a paste.
Put the oil in a wide pan and set over medium high heat.
When hot, put in the cinnamon, cardamom and bay leaves.
Stir for 3-4 seconds.
Put in the paste from the blender.
Stir and fry for about 5 minutes or until the paste turns a light brown color.
Add the ground cumin and ground coriander.
Stir fry for 30 seconds.
Put in the tomatoes.
Stir and keep frying until the paste has a nice reddish brown look to it.
Add 1 tablespoon of the yogurt.
Stir and fry for about 10- 15 secons or until it is incorporated into the sauce.
Add all the yogurt this way.
Add the turmeric and cayenne and stir for about a minute.
Put in remaining water, salt, and prawns.
Stir to mix and bring to a boil over medium high heat.
Stir and cook for about five minutes until you have a thick sauce- do not overcook.
Sprinkle with garam masala and mix.
Garnish with fresh coriander.

MADHUR JAFFREY'S SHRIMP IN THE MAHARASHTRIAN MANNER

Madhur Jaffrey's Shrimp in the Maharashtrian Manner image

This recipe has served me well for many years. It is a very lovely mixture of flavors, aromas and textures and seems like it should have been much more work than it actually is. Ms. Jaffrey describes the dish as a "quick dish which you can make with prawns (shrimps) or any firm fleshed fish that can be cut into thick steaks or chunks. Serve with rice and vegetables suchas stuffed Okra, carrots with Dill and Puréed Vegetables." I have also substituted drained pressed tofu for the shrimp and it was equally but differently delicious. I have given the ingredient list in avoirdupois and skipped the metric measurements which she used in her book.

Provided by CityGirl

Categories Curries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb prawns medium-sized shrimp, unpeeled (no heads) or 12 -13 ounces peeled uncooked shrimp
1 garlic clove, finely crushed
1 teaspoon finely grated peeled fresh ginger
3 tablespoons tamarind paste
1/8 teaspoon ground turmeric
3/4 teaspoon salt
1/4 teaspoon hot red red chili powder (cayenne pepper)
2 tablespoons vegetable oil
3 garlic cloves, peeled, mashed lightly, but left whole
4 ounces unsweetened coconut milk
1 teaspoon finely chopped fresh coriander
2 fresh hot green chili peppers, finely chopped

Steps:

Peel and devein shrimp if necessary.
Put them in a bowl.
Add crushed garlic, ginger, tamarind paste, turmeric, salt and chili powder (cayenne).
Mix well and set aside for 10 minutes (not longer , as raw ginger tends to affect the texture of the shrimp).
Heat the oil in a frying pan or wok over medium high heat.
When hot, put in the whole mashed cloves of garlic.
Stir until they brown lightly.
Now put in the shrimp.
Stir for 1 minute so that they also brown lightly.
Turn the heat to medium-low.
Put in the coconut milk, fresh coriander, and green chilies.
As soon as the sauce begins to simmer, turn off the heat and serve.

Nutrition Facts : Calories 224.5, Fat 14.1, SaturatedFat 6.4, Cholesterol 142.8, Sodium 1087.7, Carbohydrate 8.7, Fiber 0.8, Sugar 4.4, Protein 16.8

INDIAN SHRIMP (PRAWN) CURRY

Indian Shrimp (Prawn) Curry image

A yogurt-based prawn curry. For garam masala, use your favorite recipe. There are several recipes here at Food.com.

Provided by Outta Here

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/4 lbs medium raw shrimp, peeled and deveined (tails intact)
2 garlic cloves, peeled and finely chopped
2 teaspoons fresh ginger, peeled and grated
1 teaspoon ground turmeric
1 teaspoon garam masala
2 1/2 tablespoons canola oil
salt and pepper, to taste
2 cups basmati rice, uncooked
1 onion, peeled and thinly sliced
4 large tomatoes, finely chopped
1/2 cup Greek yogurt, plain
1/2 cup cilantro leaf, chopped

Steps:

Place prawns in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper. Stir well to coat, then cover and marinate in the refrigerator for 15 minutes.
Meanwhile, cook the rice according to packet instructions. Cover and keep warm.
Heat 1 tbs oil in a wok or frypan over medium-high heat. Add prawns and stir-fry for 2-3 minutes until lightly golden. Remove with a slotted spoon and set aside. Add the remaining 1 tbs oil to the pan, reduce the heat to medium, then add onion and cook, stirring, for 5 minutes until softened. Stir in the tomato, then cover and simmer over medium heat for 5 minutes until tomato is softened.
Return prawns to pan with yoghurt and cilantro, then warm through, stirring, for 1 minute.
Season to taste, then serve with rice.

Nutrition Facts : Calories 569.5, Fat 13.4, SaturatedFat 1.4, Cholesterol 178.8, Sodium 821.2, Carbohydrate 83.5, Fiber 6.1, Sugar 6.8, Protein 28.8

Tips:

Use fresh, succulent prawns or shrimp. This will ensure that your curry is packed with flavor.
Don't overcook the prawns or shrimp. They should be cooked just until they are opaque and pink, or they will become tough and chewy.
Use a variety of spices to create a complex flavor profile. Madhur Jaffrey's recipe uses a blend of cumin, coriander, turmeric, paprika, and chili powder, but you can adjust the spices to your own taste.
Don't be afraid to add a bit of heat. A little bit of chili pepper can really bring out the flavors of the other spices.
Use a good-quality coconut milk. This will make your curry creamy and rich.
Garnish your curry with fresh cilantro or mint. This will add a pop of color and freshness.

Conclusion:

Madhur Jaffrey's prawn or shrimp curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its vibrant flavors and creamy texture, this curry is sure to please everyone at the table. So next time you're looking for a quick and easy curry recipe, give this one a try!