@jact

Indian Coconut Prawn Curry

Report Recipe

Nutrition Facts

Per serving

590 calories

Calories from

Protein 21%
Carbs 25%
Fat 54%

Fat High 34 g 52%
Saturated Fat High 25 g 125%
Carbohydrates 35 g 11%
Fiber 4 g 16%
Sugar High 18 g 36%
Protein High 30 g 60%
Cholesterol High 200 mg 66%
Sodium High 780 mg 32%

% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.

@jact

Indian Coconut Prawn Curry

Name: Indian Coconut Prawn Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 500 g prawns*, peeled and deveined (800 g whole uncooked); 1/2 tsp cooking salt*; 1 tbsp unrefined coconut oil*; 1/3 cup (85 g) plain yoghurt; 2 tsp lemon juice; 3/4 tsp ground turmeric; 2 tsp garam masala*; 1/2 tsp chilli powder*; 1 tsp ground cumin; 1 tbsp freshly grated ginger*; 2 tsp freshly grated garlic*; 4 cloves garlic; 1 cup (260 g) tomato passata*2; 1 cup (250 ml) full-fat coconut milk*; 1/2 cup (125 ml) water; 4 tsp white sugar; 3/4 tsp cooking salt*; 1 tbsp ghee* (or unsalted butter); Basmati Rice (page 318); Roughly chopped coriander (optional)

Prep 15m

Cook 15m

Total 30m

(0)

Ingredients

Shop

Shop on Instacart

Scale

Convert

Select All

For The Curry

500 g prawns*, peeled and deveined (800 g whole uncooked)

1/2 tsp cooking salt*

1 tbsp unrefined coconut oil*

Curry Paste

1/3 cup (85 g) plain yoghurt

2 tsp lemon juice

3/4 tsp ground turmeric

2 tsp garam masala*

1/2 tsp chilli powder*

1 tsp ground cumin

1 tbsp freshly grated ginger*

2 tsp freshly grated garlic*

4 cloves garlic

Curry Sauce

1 cup (260 g) tomato passata*2

1 cup (250 ml) full-fat coconut milk*

1/2 cup (125 ml) water

4 tsp white sugar

3/4 tsp cooking salt*

1 tbsp ghee* (or unsalted butter)

To Serve

Basmati Rice (page 318)

Roughly chopped coriander (optional)

Steps

Mix the curry paste ingredients in a bowl large enough to fit the prawns.

Remove 3 tablespoons of the curry paste and toss well to coat using a rubber spatula. Set aside – this is for the sauce.

Melt the coconut oil in a large non-stick frying pan* over high heat.

Working quickly, place half the prawns in the pan in a single layer. Cook for 1 minute, then turn and cook the other side for 1 minute. Don’t cook them all the way through as we will finish cooking the prawns in the sauce.

Transfer to a plate and repeat with the remaining prawns. Reserve the bowl with the prawn curry paste in it (we don’t waste the curry paste!).

Remove the pan from the stove to cool, then return to medium heat. Add the reserved curry paste from the prawn bowl and add it to the pan.

Stir, bring to a gentle simmer, or until the sauce thickens into a syrupy consistency. Add the ghee and stir until it melts.

Add the tomato passata, coconut milk, water, sugar and salt. Scrape out any residual curry paste from the prawn bowl and add it to the pan. Stir, bring to a gentle simmer, or until the sauce thickens into a syrupy consistency. Add the ghee and stir until it melts.

Add the cooked prawns (including all the juices pooled on the plate) and toss to coat in the sauce. Cook for 2 minutes or until the prawns are cooked through. Immediately transfer to a serving bowl. Serve over basmati rice, sprinkled with coriander, if desired.

A side of Easy Flatbread (page 325) for mopping bowls clean wouldn’t be unwelcome either!

Nutrition Facts

Per serving

590 calories

Calories from

Protein 21%
Carbs 25%
Fat 54%

Fat High 34 g 52%
Saturated Fat High 25 g 125%
Carbohydrates 35 g 11%
Fiber 4 g 16%
Sugar High 18 g 36%
Protein High 30 g 60%
Cholesterol High 200 mg 66%
Sodium High 780 mg 32%

% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.

Nutrition Facts

Indian Coconut Prawn Curry

Ingredients

For The Curry

Curry Paste

Curry Sauce

To Serve

Steps

Nutrition Facts

Comments