Indian Prawn curry
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