Spicy Kerala prawn curry recipe
A delicious Keralan prawn curry for two with coconut milk, fresh ginger and aromatic storecupboard spices. This South-Indian inspired dish is ready in just 30 minutes: a perfect weeknight feast. Serve with steamed rice and naan bread.
See method- Serves 2
- 220 calories / serving
Ingredients
- 2tbsp olive oil
- 1/4 tsp mustard seeds
- 1 small onion, thinly sliced
- 2 garlic cloves, crushed
- 2.5cm (1in) piece of root ginger, peeled and minced
- 3 green chillies, halved lengthwise
- 1/4 tsp tumeric powder
- 1/4 tsp ground black pepper
- 1-2 tsp ground corriander
- 1 tomato, diced
- 200g (7oz) king prawns, raw
- 200ml (7fl oz) coconut milk
- naan bread or basmati rice, to serve
Each serving contains
- Energy
- 920kJ 220.0kcal
- Fat
- 13g
- Saturates
- 2g
- Salt
- 0.8g
- Sugars
- 8g
of the Reference intake
Carbohydrate 9.2gProtein 19.5gFibre 2.3g
Method
- Heat the oil in a saucepan. Add the mustard seeds, cook for 2 minutes over a medium heat. Stir in the onion, garlic, ginger and chillies and cook over a low heat until the onions are translucent.
- Stir in the powdered spices then add the tomato and 125ml water. Mix well and raise the heat to medium. Cover the pan and simmer for about 10 minutes until the tomato has broken down. Season with salt to taste. Add the prawns and cook for 5 minutes.
- Stir the coconut milk into the sauce. Serve with naan bread or basmati rice.
