Curry and Prawns

  • Servings: 4
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1/4 cup oil
  • 2 Onions sliced
  • 1 cup shallots sliced
  • 12 garlic cloves sliced
  • 1Tsp. fenugreek
  • 1Tbsp. cumin
  • 1/2 Tsp. cardomom
  • 1Tsp. brown mustard seeds
  • 1/4 Tbsp. fennel seeds
  • 1/4 Tsp. coriander seed
  • 1Tsp. black pepper
  • 1/4 Tsp. tumeric
  • 3/4 Tsp. chili flakes
  • 1 Tbsp. salt


For the curry base, caramelize onions and shallots, add garlic and cook until soft. Toast and grind the following spices -- fenugreek, cumin, cardomom, brown mustard seeds, fennel seeds, coriander seed, black pepper. Add spices and cook over low heat for about 10 minutes. Place on parchment lined baking sheet and dry for about 3 to 4 hours in a 200 degree oven. Store in the refrigerator.

Curry Cream
4T curry base
1 qt cream
1/2C cashews, toasted
1/4C sesame seeds toasted

Bring all ingredients gently to a boil. Carefully blend until smooth. Adjust consistency with water. Season with salt as necessary.

Gently poach prawns in the curry.


For more information visit

The Live Well Network
Knock It Off!
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Mexico: One Plate at a Time
Home with Lisa Quinn
Hiring America
Children's Programming
Military Makeover
The Balancing Act
Pickler and Ben