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.
Cook time
45 min
Servings
6
Ingredients
12
Nutrition
per serving144 kcal
Calories
18 g
Protein
7 g
Fat
4 g
Carbs
Instructions
- 1
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.
- 2
In a pot, heat up 2 tbsps of oil with onion, curry leaves and fennel seeds on a moderate heat.
- 3
Saute until the onion becomes golden brown.
- 4
Add ginger-garlic paste, garam masala and turmeric powder.
- 5
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.
- 6
Toss in the prawns and quickly, coat them with the spices and saute on low heat for 1 minute.
- 7
Add more water if the bottom starts to stick.
- 8
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.
- 9
Garnish with chopped chilli or coriander.
- 10
Serve while its hot!
