Quick Ginger And Prawn Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and sauté chopped onions until golden brown.
• STEP 2.Add minced ginger, garlic, and green chilies to the pan and cook for a minute.
• STEP 3.Add turmeric, cumin, coriander, and chili powder to the pan and cook for another minute.
• STEP 4.Add the prawns to the pan and cook until they turn pink and are cooked through.
• STEP 5.Pour in coconut milk and simmer for a few minutes until the flavors meld together.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• Make sure to devein the prawns before cooking to remove any grit or dirt.
• Adjust the amount of green chilies and chili powder according to your spice preference.
• For a creamier curry, you can add a tablespoon of yogurt or cream to the coconut milk.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.
• Serve the curry with steamed rice, naan bread, or roti for a complete meal.