Butter Prawns - Creamy Prawn Makhani Curry
Butter Prawns - Creamy Prawn Makhani Curry - This is the Prawn version of Butter Chicken - a popular Indian chicken curry that is rich, velvety, creamy and delicious. This version has juicy, plum Prawns in it instead and is a much easier and quicker recipe but is equally as delicious. The best part of this recipe is mopping up all the bold flavours from that delicious makhani gravy/butter prawns sauce with naan.
Ingredients
- 4 tablespoon Butter
- 2 tablespoon Oil
- 1 Onion diced
- 1 tablespoon Garlic Paste
- 1 tablespoon Ginger Paste
- 1 tablespoon Green Chilli Paste
- 100 g Plum Tomatoes tinned, pureed
- 1 tablespoon Tandoori Masala Powder
- 1 tablespoon Coriander Powder
- 1 tablespoon Kashmiri Chilli Powder
- 1 tablespoon Cumin Powder
- ¼ teaspoon Turmeric Powder
- Salt
- ½ teaspoon Ground Black Pepper
- 1 tablespoon Garam Masala Powder
- 1 kg Jumbo King Prawns
- 125 ml Double Cream
- 1 tablespoon Lemon Juice
Instructions
- Melt Butter in a large pot over medium high heat. Once it begins to foam, add the Oil.
- Add the Onions and cook till golden brown. About 10 minutes.
- Stir in Ginger paste, Garlic paste and Green Chilli paste. Saute for 1 minute.
- Pour in the Tomato. Then bring to a simmer over high heat. Lower the heat, cover the pot and cook for 8 - 10 minutes.NOTE - At this stage, the Butter/Oil will begin to separate at the edges and the sauce will thicken.
- Add Tandoori Masala Powder, Coriander Powder, Kashmiri Chilli Powder, Cumin Powder, Turmeric Powder, Salt, Black Pepper and Garam Masala and saute for a minute. Cook for 5 minutes on medium high.
- Add Prawns and cook for 3-4 minutes. You may need to cook them a little longer, depending on the prawns you are using.
- Stir in Double Cream. Stir in the Lemon Juice. Simmer for 1 minute and remove from the heat.
- Garnish the Butter Prawns with fresh Coriander Leaves.
Notes
How to serve
This creamy prawn curry recipe is delicious served as a starter, main or side alongside any Curry, Dal or Biryani. Serve with Garlic Butter Naan, Roti or Paratha. For sides: Great sides include Papadums, a simple Vegetable Raita, Kachumber Salad or Onion Raita and Pickles/Achaars/Chutneys. It is also lovely served with Mango Chutney.Storage
Fridge Prawn recipes are always best eaten on the day they are made but they will last in an airtight container in the fridge for up to 2 days. Reheating Prawns – If you need to reheat leftovers. you can add a splash of water to a pan and reheat them slowly until warmed through. They can also be reheated in the microwave too. Freezer Butter Prawns can be frozen in an airtight container for up to 1 month.To reheat, defrost overnight in the fridge and simply place on the hob with a splash of water until piping hot all the way through.
Make ahead instructions
To make ahead, make the marinaded Prawns and place in the fridge overnight. You can also cook the marinaded Prawns and Butter Chicken Sauce separately and store in the fridge up to 2 days ahead.Tips for making Prawn Makhani
Cook Prawns quickly Prawns require hardly any cooking. Over cooking them makes them rubbery and tough. Don't be tempted to cook them any longer then 5 minutes. You can use Tiger Prawns, King Prawns or smaller ones. Just adjust cooking time accordingly. For smaller prawns you need to cook them for 1 - 2 minutes max. Smooth Curry You can blend the masala to make for a smoother curry. Garam Masala Store brought Garam Masala varies a lot between brands in strength and flavour.So use a little and taste before adding more. You can also add a good Curry Powder instead such as Madras. Variations Use Fish - This recipe works really well with fish too. Try it with cod or tilapia.. Add Fenugreek - Add kasuri methi or dry fenugreek leaves. This adds an earthy flavour and is commonly added to Butter Chicken. Add Cashew paste - You can add Cashew Paste with the tomato puree by soaking ¼ cup cashews in ¼ cup water and blending before adding to the pot. Use Red Chilli powder instead - If you use Red Chilli Powder, adjust the amount as it is usually much spicer then Kashmiri Chilli Powder. You can also use Cayenne Pepper. Add Whole spices - Cook whole Indian spices in Butter and Oil at the beginning if you like. I used to do this and whilst it does add aroma and flavour, I don't feel it is necessary. Ground Garam Masala adds plenty of flavour if it is fresh and potent.
Nutrition
Calories: 484kcalCarbohydrates: 10gProtein: 36gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 381mgSodium: 1522mgPotassium: 484mgFiber: 2gSugar: 3gVitamin A: 1497IUVitamin C: 9mgCalcium: 200mgIron: 2mg
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