This mild South Indian prawn curry really is an easy and delicious healthy meal. If you’re calorie counting or health conscious the bonus is this curry comes in at an extremely low 200 calories per portion.
I made this mild South Indian prawn curry in my usual way, using low fat cooking spray to replace any oil or ghee normally associated with Indian cooking.
This mild South Indian prawn curry takes me back to when Lady Lynne and I were on our honeymoon a couple of years ago in Kenya.
The food available in the hotel we stayed in, the Sarova Whitesands, was just amazing! Every meal was a help yourself affair to as much as you wanted, from a selection of mouth watering, eye-popping foods from all around the world. 😀
There were 2 curries I was particularly fond of.
One was a goat curry (if I can get goat I might make that one day) and the other was an Indian prawn curry that was so delicious and kind of sweet tasting.
So here I’ve tried to replicate that curry with my own mild South Indian prawn curry.
I’m pretty sure this tastes exactly the same!
- 350 g peeled raw large tiger or king prawns
- Low fat cooking spray
- 1 large onion finely chopped
- 2 tbsp ginger and garlic paste
- 1 tbsp green chilli paste
- 1 tbsp garam masala
- ½ tsp mild chilli powder
- 1 tsp ground turmeric
- 4 ripe medium sized tomatoes finely chopped
- 1 tsp tamarind concentrate
- 2 tsp runny honey
- 50 ml warm water
- 4 tbsp desiccated coconut
- 2 tbsp freshly chopped coriander
- 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.
Calorie content does not include chapattis or rice.
The addition of the runny honey to this mild South Indian prawn curry gives it that sweet tasting edge. I’m not sure if the original recipe might have used cane sugar, that part of the world having an extremely sweet tooth, but here I’ve tried to minimise adding too much of anything too calorific.
You know, it’s actually been a great weekend of curry!
We celebrated my birthday in Greenock on Saturday with Lynne’s parents, where we ordered in several curries, including a lamb bhoona and a chicken curry.
Then Lynne and I had a mild beef curry last night for our usual Sunday curry night, a new recipe which I’m busy creating for the blog.
Check out my other curry recipes here. You can never have too much curry if you ask me!
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