Mild South Indian Prawn Curry

• Gluten free

• Seafood

  • 350 g Tiger or king prawns, raw large

• Produce

  • 1/2 tsp Chilli, mild powder
  • 2 tbsp Coriander
  • 1 Onion, large
  • 4 Tomatoes, ripe medium sized

• Canned Goods

  • 1 tsp Tamarind concentrate

• Condiments

  • 1 tbsp Chilli paste, green
  • 2 tbsp Ginger and garlic paste
  • 2 tsp Runny honey

• Baking & Spices

  • 1 tbsp Garam masala
  • 1 tsp Turmeric, ground

• Oils & Vinegars

  • 1 Cooking spray, Low fat

• Nuts & Seeds

  • 4 tbsp Desiccated coconut

• Liquids

  • 50 ml Water

Found on neilshealthymeals.com

Description

Directions

• Remove tract from prawns. Keep prawns in cold fresh water.
• Spray the bottom of a large non-stick saucepan with the low fat cooking spray. Turn the heat on high under the saucepan, then when the oil begins to bubble, turn the heat to medium.
• Soften the onion, stirring constantly, then add the ginger and garlic paste and green chilli paste and cook for a further minute.
• Add the garam masala, mild chilli powder and ground turmeric and cook, stirring for another minute.
• Add the chopped tomatoes, tamarind concentrate, runny honey and water and again cook, stirring this time for 20 minutes until the tomatoes have dissolved.
• Allow everything to cool a little, then blitz in a food processor / blender.
• Return to the saucepan, reheat, and stir in the desiccated coconut and then the prawns. Ensure the prawns are fully coated in the paste and cook, stirring for about 3 – 4 minutes, but no longer, just until the prawns are cooked, but not rubbery.
• Remove to serving dishes and stir in the chopped coriander.
• Serve with chapattis or rice of your choice.

Nutrition