Saturday, November 13, 2010

Creamy Curry Prawns

Having too much seafood is not good for your cholesterol level! That's what we always read in any health magazines. Well I say having it once in a while should be fine. The thing about having seafood is that you really, really must buy the freshest. Any seafood that isn't, be it fish, prawns or crabs, will end up totally destroying your entire dish.

So before you go out to buy your next batch of prawns, you should be looking out for:

* The shell of the prawns should be firm and glossy and not broken or slippery

* There should be no discolouration of the heads or the shells, as this is an indication that the meat is starting to go bad

* They should smell fresh and salty. Avoid if there is any hint of a smell of ammonia

* The eyes should be prominent and shiny and not shrunken inwards or missing

* If you are buying raw prawns, do not be put off if they are translucent or a different colour then the typical pink prawn. Prawns and shrimp only turn this colour once they have been cooked

Curry prawns 2

Creamy Curry Prawns
Recipe Adapted from "Women's Weekly - July 2010" Edition
Serves 4


1 Tbsp vegetable oil
30g unsalted butter
2 cloves garlic, crushed and roughly chopped
1 red chilli, sliced
1 1/2 tsp seafood curry powder
500g medium sized prawns, shelled with tail intact and deveined
2 stalks spring onions, sliced (extra for garnishing)
300ml thickened cream
Salt to taste


1) Heat oil and butter together in a large fyring pan over high fire. When the butter starts to bubble, turn fire to medium.

2) Add in the garlic and chilli and fry for 2 minutes.

3) Stir in the curry powder and cook for 30 seconds, stirring. Add prawns and spring onion and cook for 3 mins until prawns change colour.

4) Pour in the cream and bring to a boil. Reduce fire and cook for 1 - 2 mins, until sauce has thickened and prawns are cooked through. Season to taste with salt.

4) Serve immediately with a bowl of steaming white rice.

Curry prawn 1

Curry prawns 3


Anncoo said...

I love prawns and this curry prawns look superb yummy.
I am also a regular subscriber of Women's Weekly for many years because I love their recipes.

NEL, the batter baker said...

Looks great! Thanks for sharing. Recipe looks easy enough for me :)

Swee San said...

oh so what's the difference if u use regular curry powder, and not specifically seafood curry powder??

Jo said...

Hi Swee San, I've not tried it with regular curry powder but would think it can be done. I am just assuming that the ground spices may be slightly different only. I had thought of using meat curry powder which I already have. But since the seafood one was pretty cheap, I opted to follow the original ingredient.

Honey Bee Sweets said...

A bowl of rice and I'm good to go! looks really good, love it!

noobcook said...

I realise you always cook my favourite dishes, we have similar tastebuds! yes, I agree that when it comes to seafood, freshness makes a world of difference. and I read somewhere that the cholesterol for seafood is actually in the "good cholesterol" category... dunno true or not ... I just eat, dun care... hehe

Shirley @ Kokken69 said...

Jo, the curry prawns look extremely good. Must be very appetizing!

Kris Ngoei said...

Simply mouth watering! Love curry prawns.....

Sawadee from Bangkok,

pigpigscorner said...

Looks so good! yummy creamy goodness. Great tips on choosing prawns!

tigerfish said...

This curry prawns sounds easy to make, and perfect side-dish with steamed rice.

Kitchen Corner said...

wah.. this curry prawns looks really tempting! I agree with you, we must buy fresh seafood. If can't get any fresh better don't buy as it'll affect the texture of the dish. Aiyo.. very delicious prawns you have there! I wish to eat them now!

Damaris @Kitchen Corners said...

oh my goodness FEED ME please.

El said...

This is a beautiful dish. Love the curry addition!

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