How to make Prawn and Cauliflower Curry -
Prawns cooked with cauliflower in coconut milk with some spices.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tiger prawns (टाईगर प्रॉन्स ), Cauliflower (फूलगोभी)
Cuisine : Thai
Course : Main Course Seafood
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For more recipes related to Prawn and Cauliflower Curry checkout Rasakumbha Prawn, Peri Peri Tiger Prawns - SK Khazana. You can also find more Main Course Seafood recipes like Creole King Fish Spaghetti with Chilli Prawns Hare Masalewali Machchli Shrimps Peking
Prawn and Cauliflower Curry Recipe Card
Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Prawn and Cauliflower Curry Recipe
Tiger prawns shelled and deveined 500 grams
Cauliflower separated into medium florets 1 small
Juice of 1 lemon
Salt to taste
Oil 1 tablespoon
Onion finely chopped 1 medium
Garlic cloves finely chopped 2
Bird’s eye chillies finely chopped 2
Sugar 1 teaspoon
Star anise roasted and powdered 1
Fenugreek seeds (methi dana) roasted and powdered 1 teaspoon
Coconut milk 2 cups
Crushed black peppercorns 1/2 teaspoon
Fresh coriander leaves finely chopped 1/2 tablespoon
Method
Step 1
Put prawns in a bowl, add lemon juice and salt, mix well and set aside for fifteen minutes.
Step 2
Heat oil in a non-stick wok, add onion, garlic and chillies and sauté for three to four minutes.
Step 3
Add cauliflower and mix and cook for two to three minutes.
Step 4
Add sugar, powdered star anise and powdered fenugreek seeds and mix well.
Step 5
Add coconut milk and mix again. Reduce heat and cook for ten to fifteen minutes.
Step 6
Add marinated prawns and cook till the prawns are done. Add salt, crushed peppercorns and coriander leaves. Mix and simmer for a minute. Transfer the curry into a serving bowl and serve hot.
Nutrition Info
Calories : 2530 Kcal
Carbohydrates : 123.5 gm
Protein : 89.7 gm
Fat : 186.3 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
