Ingredients for Coconut Prawn Shrimp Curry
- Vegetable Oil
- Black Mustard Seeds
- 10 curry leaves
- 1 medium onion, finely chopped
- Garlic Cloves
- Fresh Ginger
- Tomatoes
- Red Chile
- 1/2 teaspoon turmeric powder
- Garam Masala
- 1 can (13.5 oz) coconut milk
- Large Raw Shrimp
- Fresh Coriander
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How to Make Coconut Prawn Shrimp Curry
- Heat 2 tablespoons of vegetable oil in a wok or large pan over medium heat.
- Add 1 teaspoon of mustard seeds and 10 curry leaves. Stir until the seeds begin to pop (about 30 seconds).
- Add 1 medium onion (finely chopped) and cook for 3-4 minutes, until softened and lightly browned.
- Add 2 cloves garlic (minced), 1 inch ginger (grated), 1-2 green chilies (finely chopped, adjust to taste), 1 medium tomato (finely chopped), and 1/2 teaspoon turmeric powder.
- Cook for another 3-4 minutes, until the vegetables are soft.
- Stir in 2 tablespoons of curry masala and fry for 30 seconds.
- Gradually add 1 can (13.5 oz) of coconut milk, stirring constantly. Bring to a gentle simmer.
- Reduce heat to medium-low, add 1 pound of prawns (shrimp, peeled and deveined), and cook for 2-3 minutes, or until pink and cooked through. Do not overcook.
- Season with salt to taste. Garnish with fresh coriander (cilantro) leaves before serving. Serve hot with rice or naan bread.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
14g
Fat
99g
Carbs
4g
