Healthy king prawn curry is a delicious low calorie, low fat yet tasty twist on the traditional Indian recipe.
What Makes This A Healthy King Prawn Curry Recipe?
Folks you should know straight away that my healthy king prawn recipe removes EIGHT tablespoons of vegetable oil (that is a whopping 960 calories!) from a recipe I used to use and replaces it with ONE tablespoon (120 calories).
Hence, compared to that (which was a standard king prawn curry recipe) this IS a HEALTHY king prawn curry recipe.
Now don’t get me wrong because small amounts of healthy oils, like olive oil, coconut oil etc. do contain essential healthy fats that our bodies must have.
But not eight tablespoons of vegetable oil in one meal!!
Anyway, back to this new healthy king prawn curry recipe.
Where did the inspiration for it come from?
Well, when I asked my closest friends last weekend what recipes they liked most here on the Neil’s Healthy Meals, there was a unanimous agreement and that was the curry recipes.
So here for them, as well as for you, is my reduced fat, low calorie but certainly NOT reduced taste in anyway, delicious, nutritious and I’m running out of words to describe it (breath Neil) healthy king prawn curry recipe. 🙂
- 1 tbsp vegetable oil
- ¼ tsp mustard seeds
- ¼ tsp fenugreek seeds
- ¼ tsp fennel seeds
- ½ tsp cumin seeds
- ¼ tsp onion seeds
- ¼ tsp carom seeds
- 2 large onions chopped
- 1 tbsp ginger and garlic paste
- ½ tsp turmeric powder
- ¼ tsp mild red chilli powder
- ½ tsp salt
- 8 tbsp tomato passata
- 150 ml warm water
- 200 g raw peeled and deveined king prawns
- Pinch garam masala
- Heath the oil in a medium sized saucepan. Add the mustard seeds, fenugreek seeds, fennel seeds, cumin seeds, onion seeds and carom seeds and fry them until they crackle.
- Add the chopped onions and stir these into the spices, combining everything and keep stirring until the onions are soft. If the onions begin to stick at all, then add small amounts of the warm water.
- Add the ginger and garlic paste, turmeric, red chilli powder and salt and continue stirring for a couple of minutes.
- Add about 4 tablespoons of the warm water and continue stirring.
- Add the tomato passata and allow everything to simmer for 3 – 4 minutes.
- Using a food processor / blender blitz all of the onion mixture into a paste and then return the paste to a medium sized frying pan or suitable alternative over a low heat.
- Add the king prawns, the remainder of the warm water and a pinch of garam masala and cook the king prawns until they are pink and juicy, but be careful to not overcook them.
- Serve the prawns with rice, chapatti or naan bread.
You know Lynne and I LOVE our curries. I love making them and experimenting with the so many available different recipes, spices and flavours. We try and have a healthy curry during the week, served with rice, then on a Sunday, like this recipe, I’ll make my naan breads as our Sunday treat.
So, what I thought I would do on Sunday for my “what’s not cooking” update is to actually let you know exactly what Lynne and I will be eating next week. Yep, the whole planned menu, which I meticulously plan every Saturday morning, once each of us know our plans for the coming week. So I hope you’ll be able to join me for a discussion, amongst other things of our meal plans.
Finally today as its Thursday I like to link up with Amanda at Running with Spoons here to share with you what’s going on over there!
See you Sunday! 😀
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