Search Curry Recipes and products:      

Prawn Stuffed Peppers Recipe

Ingredients:

  • 1Lb frozen prawns
  • 1 Aubergine
  • Quarter of an onion finely chopped
  • 3 Teaspoon Curry Powder
  • 1 Teaspoon Chilli Powder
  • 1 Finely Chopped Cayenne Chilli
  • 4 Cloves Crushed Garlic
  • 2 inches Root Ginger grated
  • 5 Tablespoons Vegetable Oil
  • 4 Tablespoons roughly chopped coriander leaves
  • 1 Tablespoon whole coriander leaves
  • 1 teaspoon Garam Massalla
  • Cup breadcrumbs spiced with sal and pepper to taste

Cooking method for Prawn Stuffed Peppers

Serves 2

Bake the aubergine whole in a preheated oven for 40 minutes at 220 degrees. Slice open when cooked and scoop out the flesh and process in a blender. Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the prawns and cook for 1 minute on each side. Add half a cup of water and simmer gently until most of the water evaporates. Now stir in the aubergine, sprinkle over the garam massalla and coriander leaves and stir. Slice the peppers in half discarding the seeds and pith. Stuff with the prawn mixture, top with the breadcrumbs and bake in a preheated oven for 20 minutes at 220 degrees.

For a quicker and easier alternative why not try our

Curry Kits


Save time & money - get all the spices you need for your favourite recipe in 1 easy Curry kit.

  • Save a fortune on expensive takeaways and restaurant meals
  • Most kits take only 20-30 minutes to cook
  • Freshly prepared Indian restaurant grade spices
  • Amaze your friends with your great curry cooking skills
  • Create healthier meals with Olive oil and free range or organic produce
  • As good as an Indian Restaurant - guaranteed or your money back!
  • Only £3.99 each or buy 3 for 2 and save even more!



If you have a web site and would like to link to this recipe please copy the code below:

© Gavin McArdell 1997-2017. All rights reserved.