Shrimp Curry with Nigella and Coriander
- 1 lb large tiger prawn, peeled (you may leave the tail on) and deveined
- 1 teaspoon turmeric powder + 1/2 teaspoon turmeric powder
- 2 teaspoon red chili powder to taste (more or less)
- salt to taste
- 1 tablespoon oil (pure virgin mustard oil if possible)
- 1 teaspoon nigella/kalonji/kalo jeere
- 1.5 tablespoon freshly ground coriander powder
- 2 green hot chili pepper, slit
- 1 cup loosely packed fresh coriander/cilantro leaves and tender stem, shredded/thinly sliced
- 2- 2.5 cups water or as needed
- This recipe is gluten-free
- Produce
- Chili pepper, green hot (2)
- Coriander, freshly ground powder (1 1/2 tablespoon)
- Coriander/cilantro, loosely packed fresh stem leaves and tender (1 cup)
- Nigella/kalonji/kalo jeere (1 teaspoon)
- Seafood
- Tiger prawn, large (1 lb)
- Cooking & Baking
- Oil (1 tablespoon)
- Red chili powder (2 teaspoon)
- Salt (1)
- Turmeric (1 teaspoon)
- Drinks
- Water or (2 cups)
Preparation
Read recipe preparation on ecurry.com
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Recipe Stats
Published April 30, 2012 (9 months ago).
77 people saved this recipe.
