Delicious and flavorful Prawn Curry made with tender prawns cooked in a spicy and tangy sauce. Perfect to serve with rice or naan.
Ingredients
- 500 grams Prawns Cleaned and deveined
- 2 tablespoons Vegetable oil
- 1 Onion Finely chopped
- 2 tablespoons Ginger-garlic paste
- 2 teaspoons Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder Adjust to taste
- 2 cups Tomato puree
- 1 cup Coconut milk
- to taste Salt
- 1 handful Coriander leaves Chopped, for garnish
Instructions
- Heat the oil in a large pan over medium heat. Add the chopped onion and cook until translucent.
- Add the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
- Stir in the coriander powder, turmeric powder, and red chili powder. Cook for another minute.
- Add the tomato puree and cook until the oil begins to separate from the sauce.
- Pour in the coconut milk and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes.
- Add the prawns and cook for 5-7 minutes, or until they are cooked through and tender.
- Season with salt to taste and garnish with fresh coriander leaves. Serve hot with rice or naan.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 140mgSodium: 420mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 100mgIron: 3mg