Indian Prawn Curry

Indian Prawn curry

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Servings: 4
Calories: 382

Ingredients
 

  • 1.1 lb Prawns medium-sized
  • 3 1/2 oz Vegetable oil
  • 20 Curry leaves kadhi patta
  • 1 tsp Mustard seeds rai
  • 2 tsp Ginger adrak paste
  • 4 Garlic lasan cloves, paste
  • 2 oz Onions chopped

grind to a paste:

  • 4 Dry red chillies sookhi lal mircti
  • 3 tsp Coriander dhaniya seeds
  • 1/2 tsp Turmeric haldi powder

3 1/2 oz Tomatoes, chopped

  • 2 tbsp Tamarind imli, extract
  • Salt to taste
  • 1/2 Coconut nariyal, grated

Instructions

  • Heat the oil in a wok (kadhai); add curry leaves (keep aside a few for garnishing), mustard seeds, ginger-garlic paste, and onions. Saute for a while.
  • Add the ground paste. Cook for 5 minutes. Mix in the
  • tomatoes, tamarind pulp, and salt.
  • Stir in the prawns; after the first boil simmer for 10 - 12 minutes or till the prawns are cooked.
  • Heat a little oil in another pan; fry the remaining curry leaves for 3 - 4 seconds.
  • Serve hot, garnished with coconut and fried curry leaves.
Calories: 382 kcal
Carbohydrates: 14 g
Protein: 19 g
Fat: 29g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 157 mg
Sodium: 715 mg
Potassium: 401 mg
Fiber: 2 g
Sugar: 8 g
Vitamin A: 850 IU
Vitamin C: 167 mg
Calcium: 112 mg
Iron: 1 mg
Cuisine Indian
Ingredients Fish & Seafood
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