Indian · lunch

Coconut Prawn Curry

Name: Coconut Prawn Curry
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 500 grams shell on prawns, cleaned& deveined; 1 medium onion, finely chopped; 3/4 cup coconut milk; 1 1/2 teaspoons turmeric powder; 1 teaspoon fennel seeds; 1/2 teaspoon garam masala; 3 curry leaves; Salt& sugar to taste; Chopped chilli/ coriander for garnish; 2 garlic cloves; 1/2 inch ginger; A pinch of salt

“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 $2.1 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up shell on prawns, salt& sugar, chilli/ coriander, and a few other things to make it today. Only a few people really liked this main course. It is brought to you by Foodista. With a spoonacular score of 44%, this dish is good. Similar recipes are Coconut Tiger Prawn Curry (Thengai Konju Curry), Prawn & coconut curry, and Coconut Prawn Curry.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Shell on prawnscleaned& deveined500 g
Onionmedium, finely chopped1 medium
Coconut milk¾ cup
Turmeric powder1.5 tsp
Fennel seeds1 tsp
Garam masala½ tsp
Curry leaves3
Salt& sugar6 servings
Chilli/ coriander6 servings
Garlic cloves2
Ginger½ inch
Salt1 pinch

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

10 steps · 45 min

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.

Steps 4 to 10 are in cook-along

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