Prawn Curry
This Prawn Curry skips coconut milk and water, relying on the natural juices of prawns and tomatoes to create a rich and flavorful curry. It’s perfect for weight loss as it’s low in calories and carbs, while being high in protein. The curry is light yet aromatic, making it ideal for a healthy meal.
Nutrition Facts
Per serving
Energy
83 kcal
Protein
9 g
Carbs
5 g
Fat
2 g
Fiber
2 g
Ingredients
Prawns, small
250 gms (250g)
Clove Garlic, Minced
0.5 tbsp (7.5g)
Grated Ginger
0.5 tbsp (5g)
Chopped Onion
0.5 medium cup (75g)
Mustard seeds
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Turmeric powder
0.5 tsp (2.5g)
Garam Masala
1 tsp (3g)
Common salt
0.5 tsp (2.5g)
Chopped Tomato
1 small cup (100g)
Plain Water
2 medium cup (500g)
Coriander Powder
1 tsp (2g)
Red chilli Powder
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Preparation
-Clean and devein the prawns. Wash them thoroughly.
Cooking Steps
Heat oil in a pan over medium heat. Add mustard seeds and curry leaves. Let them splutter.
Add chopped onions and sauté until golden brown.
Add garlic and ginger, cooking for 1-2 minutes until fragrant.
Add tomatoes and cook until they become soft and mushy, forming a thick base for the curry.
Add turmeric powder, red chili powder, coriander powder, and garam masala. Stir well to combine the spices with the tomato base.
Add water and bring the mixture to a boil. Reduce to a simmer.
Add the cleaned prawns and simmer for 5-7 minutes until the prawns turn pink and are fully cooked.
Adjust salt as needed. Garnish with fresh coriander leaves.
Serve hot.