Prawn Curry

Name: Prawn Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: south indian
Ingredients: 200 ml · Coconut milk; 30 ml · Coconut oil; 60 g · Coriander leaves; 5 ml · Cumin seeds; 60 g · Curry leaves; 1 piece · Dried red chilli; 5 ml · Ginger; 1 piece · Green chilli; 15 ml · Lemon juice; 5 ml · Mustard seeds; 1 piece · Onion; 300 g · Prawns; Salt; 1 piece · Tomato; 5 ml · Turmeric powder

30 min686 kcal 2 servingsEasy

south indian gluten freedinnerlunch

Nutrition per serving

estimated

686kcal

Protein45g

Carbs23g

Fat51g

Fiber7g

Estimated — 4 ingredients not in food database (100% mass accounted for)

Flavor profile

Spice

Richness

Method

1Clean 300 g prawns thoroughly under cold water. Remove shells and tails, keeping the tails intact for presentation if desired. Pat dry with a clean cloth.
2In a bowl, mix 1 tbsp lemon juice, 1 tsp turmeric powder, and 1 tsp salt. Add the prawns and marinate for 10 minutes.
3Heat 2 tbsp coconut oil in a deep pan over medium heat. Add 1 finely chopped onion and sauté until golden brown.
4Add 1 finely chopped green chilli, 1 tsp grated ginger, and 1 small chopped tomato. Cook until the mixture thickens and oil begins to separate.
5Add 1 tsp cumin seeds, 1 tsp mustard seeds, 1 dried red chilli, and 2 curry leaves. Sauté for 30 seconds until fragrant.
6Add the marinated prawns and stir-fry for 2–3 minutes until they turn pink and opaque.
7Pour in 200 ml coconut milk and mix well. Let the curry simmer for 5 minutes on low heat, stirring occasionally.
8Garnish with fresh coriander leaves and serve hot with steamed rice or appam.