Mild South Indian Prawn Curry

An easy and delicious mild south Indian prawn curry. Made using low fat cooking spray replacing oils or ghee so this curry comes in at an extremely low 200 calories!

Course Dinner

Cuisine Indian

Prep Time 45

Cook Time 45

Total Time 1 30

Servings

Calories 202kcal

Author Neil

Equipment

Ingredients

350 g peeled raw large tiger or king prawns
Low fat cooking spray
1 large onion finely chopped
2 tablespoon ginger and garlic paste
1 tablespoon green chilli paste
1 tablespoon garam masala
½ teaspoon mild chilli powder
1 teaspoon ground turmeric
4 ripe medium sized tomatoes finely chopped
1 teaspoon tamarind concentrate
2 teaspoon runny honey
50 ml warm water
4 tablespoon desiccated coconut
2 tablespoon freshly chopped coriander

Metric - US Customary

Instructions

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.

Notes

Calorie content does not include chapattis or rice.

Nutrition