Indian Prawn Curry | Video
Subtly spiced and rich Indian prawn curry cooked alongside aromatic spices and coconut milk
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Servings
Ingredients
- 1 tablespoon oil
- 1 cup chopped onions
- 1 cm fresh ginger peeled and chopped
- 2 garlic cloves peeled and chopped
- 1 green chili chopped (optional)
- ½ teaspoon ground turmeric turmeric powder
- 1 teaspoon ground cumin cumin powder
- 1 teaspoon ground coriander coriander powder
- ½ - 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 2 tablespoons tomato paste tomato purée
- 500 g prawns peeled and deveined
- Water
- ¼ cup coconut milk
- 2 tablespoons chopped coriander cilantro leaves
- Salt and pepper to taste
- Steamed rice to serve
- Roti or naan to serve
Instructions
- Heat oil in a large frying pan over medium-high heat. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until they are soft and translucent.
- Add ginger, garlic and green chilies (if using). Sauté, stirring, for 1 minute or until fragrant.
- Add ground turmeric, ground cumin, ground coriander, garam masala and red chili powder. Sauté, stirring, for a minute or until aromatic.
- Add tomato paste. Sauté, stirring, for few seconds.
- Add prawns and 1 cup water. Season with salt and pepper.
- Bring to a boil. Reduce heat, and simmer, covered, for 5-10 minutes depending on the size of the prawns or until they are cooked through.
- Add coconut milk. Simmer for 1 minute.
- Garnish with coriander (cilantro) leaves.
- Serve with rice or naan.
Video
Nutrition
Serving: 1g | Calories: 401kcal | Carbohydrates: 40g | Protein: 35g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 264mg | Sodium: 1425mg | Fiber: 4g | Sugar: 5g