Prawn or Shrimp Curry (Fhinga Kari #1)

Prawn or Shrimp Curry (Fhinga Kari #1)

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This recipe is an adaptation of a recipe from the west wast of India, where large fresh prawns {shrimps) from the Indian Ocean are used. They are usually marinated in vinegar before being cooked; here we have suggested using cooked prawns or shrimps, more common in the West.
Servings: 4
Calories: 569


  • 2 floz Vegetable oil
  • piece Fresh root ginger peeled 4 cm (1 1/2 in) and finely chopped
  • 3 Garlic cloves crushed
  • 3 Onions finely chopped
  • 3 Green chillis finely chopped
  • 2 Tbs Ground coriander
  • 2 tsp Turmeric
  • 3 Tbs Wine vinegar
  • 1 tsp Salt
  • 2 lb Large cooked prawns or shrimps shelled
  • 15 floz Hot coconut milk


  • Heat the oil in a large saucepan. Add the ginger and garlic and fry for 1 minute, stirring constantly. Add the onions and fry until they are golden brown. Stir in the chillis and fry for 30 seconds. Stir in the coriander and turmeric, reduce the heat to moderately low and fry for a further 4 minutes, stirring constantly. Add the vinegar and salt and fry for 30 seconds.
  • Stir in the prawns or shrimps and fry for 2 to 3 minutes, stirring and tossing the prawns or shrimps until they are thoroughly coated. Pour in the milk, increase the heat to moderate and bring to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer the mixture for 5 minutes.
  • Transfer the curry to a warmed serving dish and serve at once.
  • 6 Servings
Calories: 569 kcal
Carbohydrates: 18 g
Protein: 35 g
Fat: 41g
Saturated Fat: 24 g
Trans Fat: 1 g
Cholesterol: 286 mg
Sodium: 1998 mg
Potassium: 691 mg
Fiber: 4 g
Sugar: 5 g
Vitamin A: 410 IU
Vitamin C: 13 mg
Calcium: 186 mg
Iron: 5 mg
Cuisine Indian
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