Prawns in Coconut Curry
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Come weekend and the entire family turns up to you asking for what special dish you’ll be cooking. This time surprise them with mildly-spiced yet so-delicious prawn coconut curry. This lip-smacking curry is ideal for a relaxed Sunday family lunch. The best part? You just have to throw in a few ingredients and you’ll have a pot of fragrant curry made in less than 45 mins.
| Serves | Preparation Time | Cooking Time |
| 4 People | 15 – 20 Minutes | 20 – 30 Minutes |
Ingredients
- 500 g prawns, de-veined and shelled
- 200 g coconut milk
- 150 g tomato, chopped
- 5 cloves
- 2 inch cinnamon stick
- A pinch of asafoetida
- 1 tbsp cumin seeds
- 1 tbsp coriander powder
- 1 tbsp black pepper powder
- 1 red chillies
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- Salt to taste
Method
Step 1
Marinate shelled and de-veined prawns with lemon juice, salt, turmeric powder and red chilli powder for 45 minutes.
Step 2
In a grinder, blend black peppercorns, cinnamon, cloves and red chillies.
Step 3
In a pan, heat oil and add cumin seeds. After it splutters add asafoetida, black pepper powder, coriander powder, ginger and garlic paste.
Step 4
Add chopped tomatoes and stir it. Let the tomatoes cook till it starts leaving oil.
Step 5
Next, add marinated prawns and salt. Let prawns cook in the tomato juice for 2-3 min.
Step 6
Add coconut milk to the pan and cook it for another 2-3 min.
Step 7
Garnish with coriander leaves and serve hot with steamed rice or roti.
Nutritional Information
| Calories | 292 K cal |
| Proteins | 30.7 g |
| Fats | 14.6 g |
| Carbohydrates | 10.1 g |
| Cholesterol | 263 mg |
| Sodium | 319 mg |
| Potassium | 513 mg |
