Uploaded December 2018 | Updated September 2026, 2 weeks ago
Delicious recipe for Prawn Madras Curry, a great shrimp recipe that will make you smile! Please see description for full recipe!
Ingredients:
3 Tablespoons oil
1 and 1/2 teaspoons mustard seeds
1 Tablespoon chopped ginger
1 Tablespoon chopped garlic
2 Tablespoons Serrano Chilies or any chilies
1 onion chopped
1/2 teaspoon Garam Masala
1/2 teaspoon turmeric
1/2 teaspoon cumin
15 ounces crushed tomatoes
3 Tablespoons Tamarind Concentrate
1 red bell pepper (optional)
1/2 of a 15 ounces can of coconut milk
1/2 teaspoon coarse salt or more
1 pound shrimp
Heat your skillet to warm, then add your oil and mustard seeds, ginger, garlic and chilies.
Turn your pan up to medium heat and cook for one minute.
Add your onion, Garam Masala, turmeric, cumin and cook until the pan starts drying up.
Add your tomatoes and tamarind concentrate and bell pepper, cook till thick.
Add 7 or 8 ounces coconut milk and cook 10 minutes.
Add your shrimp and cook 3 minutes or till shrimp are done.
Serve with white rice and cilantro.
The ginger I used was frozen. It was easier to cut up than fresh ginger, so I highly recommend keeping it frozen.
If you use red pepper flakes, I would recommend starting with 1 teaspoon or a bit less.
If you cannot get tamarind concentrate I would use lemon juice, but the tamarind is worth seeking out. It will keep in the fridge for long time... at least 2 years. Of course you will only find it at an Asian Market.
Thank you for watching!
Music from: incompetech.com
Song used: Brandenburg Concerto No4
Brandenburg Concerto No4-1 BWV1049 - Classical Whimsical by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0/)
Source: incompetech.com/music/royalty-free/index.html?isrc=USUAN1100303
Artist: incompetech.com
Delicious recipe for Prawn Madras Curry, a great shrimp recipe that will make you smile! Please see description for full recipe!
Ingredients:
3 Tablespoons oil
1 and 1/2 teaspoons mustard seeds
1 Tablespoon chopped ginger
1 Tablespoon chopped garlic
2 Tablespoons Serrano Chilies or any chilies
1 onion chopped
1/2 teaspoon Garam Masala
1/2 teaspoon turmeric
1/2 teaspoon cumin
15 ounces crushed tomatoes
3 Tablespoons Tamarind Concentrate
1 red bell pepper (optional)
1/2 of a 15 ounces can of coconut milk
1/2 teaspoon coarse salt or more
1 pound shrimp
Heat your skillet to warm, then add your oil and mustard seeds, ginger, garlic and chilies.
Turn your pan up to medium heat and cook for one minute.
Add your onion, Garam Masala, turmeric, cumin and cook until the pan starts drying up.
Add your tomatoes and tamarind concentrate and bell pepper, cook till thick.
Add 7 or 8 ounces coconut milk and cook 10 minutes.
Add your shrimp and cook 3 minutes or till shrimp are done.
Serve with white rice and cilantro.
The ginger I used was frozen. It was easier to cut up than fresh ginger, so I highly recommend keeping it frozen.
If you use red pepper flakes, I would recommend starting with 1 teaspoon or a bit less.
If you cannot get tamarind concentrate I would use lemon juice, but the tamarind is worth seeking out. It will keep in the fridge for long time... at least 2 years. Of course you will only find it at an Asian Market.
Thank you for watching!
Music from: incompetech.com
Song used: Brandenburg Concerto No4
Brandenburg Concerto No4-1 BWV1049 - Classical Whimsical by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0/)
Source: incompetech.com/music/royalty-free/index.html?isrc=USUAN1100303
Artist: incompetech.com
