17 Nov Soft frozen prawn curry: quick seafood recipe to bring India to the table
Indian cuisine can seem complicated by the number of preparations and ingredients that, sometimes, ask for their recipes. But we can take many licenses to be inspired by its gastronomy and thus prepare dishes as tasty, easy, and inexpensive as this mild curry with frozen prawns. You don’t even have to remember to defrost them.
It is a dish that can also be adapted on the fly to taste, to create our own version that we can use whenever we want to have a good lunch or dinner without complications. Don’t be shy about using the curry spice mix that you like the most, adding spicy seasonings or some chili to the stir-fry if you like spicier flavors. This time we have preferred to offer a mild curry suitable for all palates.
Instead of spinach, you can include thin green asparagus, round green beans, snow peas, or peas. Or just plenty of fresh coriander just before serving, if you’re one of those who love this aromatic herb. Coconut milk gives it a very special creaminess, flavor, and smoothness, but it can be substituted for liquid cream, Greek yogurt, or skimmed fresh cheese.
For 4 people
- Frozen shrimp tails, peeled (raw or cooked) ————-450 g
- Chives not very big —————————– ————–1
- Italian green pepper ——————————————1
- Fresh ginger (chunk) peeled ——————————— 1
- 1/4 teaspoon granulated garlic
- 1 heaping teaspoon ground curry
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 pinch ground cinnamon
- Natural chopped tomato —————————————-250 g
- Coconut milk or cream or cream cheese (approximately)—-200 ml
- Fresh spinach sprouts (or another pre-cooked vegetable) —-150 g
- Ground black pepper
- Extra virgin olive oil
How to make frozen prawn curry
Total time ———40 m
Elaboration ——–10 m
Cooking ————30 m
Take out the frozen prawns in advance to defrost them slowly in the least cold part of the fridge, on a rack on top of a plate. If we have not remembered, put in a colander and defrost under running water. Dry well with kitchen paper.
Finely chop the chives and pepper, without the seeds. Heat a little oil in a saucepan and gently sauté the chives with a pinch of salt for about five minutes. Add the pepper and sauté the whole for five more minutes. Add all the spices and a good hit of pepper, and stir well, letting them release their aroma.
Add the prawns, raising the heat, and sauté briefly so that they take on color and soak up the spices. Then add the tomato, stir and add a little salt. Lower the heat and keep cooking for about five minutes. If you want a soupy stew, add water or broth to taste.
Add the spinach, stir, integrating until reduced, and add the coconut milk. Stir, cook for a minute, and taste, adjusting the spices or salt to taste.
With what to accompany the prawn curry
Undoubtedly, a curry of this type asks for good long-grain rice to accompany it, such as basmati, although couscous would not go bad either, merging cultures. Naan bread or chapati for dipping would be another good accompaniment, dipping the sauce well, and we can take it with extra spinach sprouts or other green leaves that we like. We can also serve our portion with fresh coriander, parsley, Thai basil, or fresh sliced chili.