Coconut Prawn Curry
The recipe Coconut Prawn Curry is ready in around 45 minutes and is definitely an awesome gluten free, dairy free, paleolithic, and primal option for lovers of Indian food. This recipe makes 6 servings with 144 calories, 18g of protein, and 7g of fat each. For $2.1 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up shell on prawns, salt& sugar, chilli/ coriander, and a few other things to make it today. Only a few people really liked this main course. It is brought to you by Foodista. With a spoonacular score of 44%, this dish is good. Similar recipes are Coconut Tiger Prawn Curry (Thengai Konju Curry), Prawn & coconut curry, and Coconut Prawn Curry.
Prep Time:
11 mins
Cook Time:
34 mins
Total Time:
45 mins
Servings:
6
Nutrition per Serving
Calories
144
Protein
17.92g
Carbs
4.44g
Fat
6.64g
Ingredients
Original recipe (6 servings) → 6 servings
- •500 grams shell on prawns
- •1 medium onion
- •0.8 cup coconut milk
- •1.5 teaspoons turmeric powder
- •1 teaspoon fennel seeds
- •0.5 teaspoon garam masala
- •3 curry leaves
- •6 servings salt& sugar
- •6 servings chilli/ coriander
- •2 garlic cloves
- •0.5 inch ginger
- •1 pinch salt
Directions
Using a mortar and pestle, pound garlic, ginger and salt into a fine paste. If you dont have a mortar and pestle, you can finely chopped them instead.
In a pot, heat up 2 tbsps of oil with onion, curry leaves and fennel seeds on a moderate heat.
Saute until the onion becomes golden brown.
Add ginger-garlic paste, garam masala and turmeric powder.
Saute until aromatic. Then add 1/3 cup of water and allow the pot mixture to bubble on low heat until the oil begins to separate.
Toss in the prawns and quickly, coat them with the spices and saute on low heat for 1 minute.
Add more water if the bottom starts to stick.
Add coconut milk and let it simmer until boiling point. If you prefer more gravy, you can add more water at this stage. Season with salt and sugar to taste.
Garnish with chopped chilli or coriander.
Serve while its hot!
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