An easy quick low fat,low calorie delicious prawn curry,served with naan bread or basmati rice.
Serves 2
To Prepare 10 minutes
To cook 30 minutes
Ingredients
2 tbsp olive oil
1/4 tsp mustard seeds
1 small onion,thinly sliced
2 garlic cloves,peeled and crushed
2.5cm(1inch)piece root ginger,peeled and minced
3 green chillies, halved lengthwise and de-seeded
1/4 tsp tumeric powder
1/4 tsp ground black pepper
1 tomato,diced
200g(7oz)king prawns,raw
200ml(7fl ounces)coconut milk
naan bread or basmati rice to serve
fresh coriander and squeezed llime juice to serve
1) Heat the oil in a saucepan.Add the mustard seeds.
Cook for 2 minutes over a medium heat.Stir in onion,
garlic,ginger and chillies and cook over a low heat until
the onions are translucent.
2) Stir in the powdered spices then add the tomato and
125ml(4fl oz)water.Mix well and raise the heat to medium.
Cover and simmer for about 10 minutes until the has
broken down.Season with salt to taste.Add the prawns
and cook for 5 minutes.
3) Stir the coconut milk into the sauce. Serve with naan
bread or basmati rice and squeezed fresh lime juice and fresh coriander.
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| Kerala Prawn Curry |
To Prepare 10 minutes
To cook 30 minutes
Ingredients
2 tbsp olive oil
1/4 tsp mustard seeds
1 small onion,thinly sliced
2 garlic cloves,peeled and crushed
2.5cm(1inch)piece root ginger,peeled and minced
3 green chillies, halved lengthwise and de-seeded
1/4 tsp tumeric powder
1/4 tsp ground black pepper
1 tomato,diced
200g(7oz)king prawns,raw
200ml(7fl ounces)coconut milk
naan bread or basmati rice to serve
fresh coriander and squeezed llime juice to serve
1) Heat the oil in a saucepan.Add the mustard seeds.
Cook for 2 minutes over a medium heat.Stir in onion,
garlic,ginger and chillies and cook over a low heat until
the onions are translucent.
2) Stir in the powdered spices then add the tomato and
125ml(4fl oz)water.Mix well and raise the heat to medium.
Cover and simmer for about 10 minutes until the has
broken down.Season with salt to taste.Add the prawns
and cook for 5 minutes.
3) Stir the coconut milk into the sauce. Serve with naan
bread or basmati rice and squeezed fresh lime juice and fresh coriander.
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