Dublin Prawn Curry Recipe

Before we launch into our Prawn Curry recipe, let's discuss prawns, briefly.

If you are a seafood lover, then prawns are likely on your list of good eats! In the US prawns are often just another name for a very large shrimp and at one time were considered to be fresh water shrimp, but scientifically they are distinguished by the form of their gills and are in the taxon called Dendrobranchiata.

To further confuse the issue, in Europe, there is a creature scientifically named Nephrops norvegicus. This animal is the Norway lobster, known in Ireland and the U.K. as the Dublin Bay prawn, in France as langoustine, and in Italy as scampo, which -- in the plural is -- scampi.

They have minuscule (very small) claws and bodies shaped like tiny Maine lobsters. Their meat has a sweet delicate flavor. They are 6 to 8 inches (15 to 20 centimeters) long and have pale-red bodies deepening to dark-red tails. Dublin prawns  resemble a cross between a normal lobster and large shrimp. And they are fabulous in this curry recipe!

Prawn Curry illustration

Preparation time: 10 Min.
Cooking time: 20 Min.


Prawn Curry Recipe Ingredients

• vegetable oil
• fresh prawns or shrimp, peeled and de-veined
• stalks of celery, diced
• carrot, sliced
• potato, peeled and diced
• onion, minced or chopped
• condensed cream of celery soup
(10¾ fl. Oz. or 320 ml cans)
• condensed cream of mushroom soup
(10¾ fl. Oz. or 320 ml cans)
• milk
(10¾ fl. Oz. or 320 ml cans)
• curry powder
• condensed coconut cream
(14 fl. Oz. or 415ml can)


Recipe Preparation

  1. In a large saucepan sauté oil, celery, carrot, potato and onion over medium heat until almost tender.
  2. Add prawns, celery soup, mushroom soup, milk, curry powder, and coconut milk. Reduce heat to low and let simmer for 20 minutes. It just doesn't get any easier than this! Garnish with shredded coconut or salt to taste.
  3. Add a few dinner rolls and there you have it, a Dublin favorite!

Good cooking and Bon Appetit!

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