Tiger Prawn Curry with Herbs

This delightful tiger prawn curry is a flavorful dish that brings together the rich undertones of Southeast Asian spices with the freshness of herbs. Known for its aromatic flavors, this curry is easy to make and a favorite at dinner parties. The recipe marries fresh prawns with bold and vibrant seasonings that complement each other perfectly. Turmeric adds earthy warmth, while paprika and chili powder give the dish its fiery kick. The dish is finished with a sprinkle of freshly chopped cilantro and sliced chili peppers, adding a refreshing high note. Serve this curry with steamed rice or a fresh salad for a balanced meal. The appealing aroma of garlic, onions, and a hint of lemon make this a dish to remember. It's a versatile recipe that can be modified to suit varying levels of spice tolerance. This curry is perfect for both weeknight meals and special occasions.

Ingredients

Main Ingredients:

500 g tiger prawns, cleaned
3-4 cloves of garlic
3 large onions
1/4 lemon juice

Spices & Sauces:

1/2 tbsp turmeric
1/2 tsp salt (or to taste)
3 tbsp cooking oil
1 tbsp paprika powder
1/2 tsp chili powder
1 bouillon cube (fish or chicken)
2 tbsp fish sauce
2 small chili peppers, roughly chopped
1 handful of cilantro, roughly chopped

Preparation Time

Total Time: 20 minutes

Step-by-Step Instruction

Start by marinating the prawns. In a bowl, mix them with lemon juice, turmeric, fish sauce, salt, and the crushed bouillon cube. Allow the prawns to marinate for 20-30 minutes to absorb the flavors.
While the prawns are marinating, heat a deep, medium-sized skillet over medium heat and add the oil.
Add the chopped onions to the skillet and sauté them until they become soft and lightly browned. Stir occasionally to ensure even cooking.
Incorporate the minced garlic into the onions. Sauté for another minute until the garlic releases its aroma.
Sprinkle the paprika and chili powder over the onion mixture. Stir well to combine the spices with the onions and garlic.
If the mixture looks too dry, add a splash of water. This helps to amalgamate the spices with the onions, forming the curry's base.
Reduce the heat slightly and let the mixture simmer for 10 to 15 minutes. This allows the flavors to meld and the sauce to thicken to the right consistency.
Add the marinated prawns to the skillet. Stir well to coat the prawns in the spiced onion mixture.
Cook the prawns on a gentle heat setting until they turn pink and opaque, typically taking another 5 minutes.
Taste the curry and adjust seasoning if necessary, with more salt or chili for added heat.
Once cooked, garnish the curry with freshly chopped cilantro and sliced chili peppers. This enhances both flavor and visual appeal.
Serve the curry hot with a side of jasmine rice or a fresh spicy salad to balance the flavors.

Tips

Feel free to adjust the level of chili according to your spice preference.
For extra flavor, incorporate coconut milk for a creamy variation.
If you prefer, substitute cilantro with parsley for a milder flavor.

Nutritions

Calories: 250 per serving
Protein: 30g
Fats: 12g
Carbs: 15g

Variations

Vegetarian Option: Replace prawns with firm tofu or chickpeas.
Creamy Texture: Add coconut milk for a creamier consistency.
Gluten-Free: Make sure the bouillon cube and fish sauce are gluten-free.

Serving Suggestions

Serve with steamed jasmine or basmati rice.
Pair with a light cucumber salad.
Accompany with naan or flatbread for scooping.

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