An easy curry using prawns. Gluten-free suitable but you need to check the spice blend and yogurt is also gluten-free
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- 650 g peeled green prawns, deveined
- 2 garlic cloves, finely chopped
- 2 teaspoons grated fresh ginger
- salt and pepper
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 2 tablespoons vegetable oil
- 2 cups basmati rice
- 1 onion, thinly sliced
- 4 large ripe tomatoes, finely chopped
- 1/2 cup plain Greek yogurt
- 1/2 cup coriander leaves, chopped (cilantro)
- 1Place prawns in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper.
- 2Stir well to coat the prawns.Cover and marinate in the fridge for 15 minutes.
- 3Meanwhile, cook the rice according to packet instructions. Cover and keep warm.
- 4Heat 1 tablespoon oil in a frypan over medium-high heat.
- 5Add prawns and fry for 2-3 minutes until lightly golden. Keep stirred. Removethe prawns and set aside.
- 6Add the remaining 1 tablespoon oil to the pan, reduce the heat to medium, then add onion and cook, stirring, for 5 minutes until softened.
- 7Stir in the tomato. Cover and simmer over medium heat for 5 minutes until tomato is softened.
- 8Return prawns to the pan. Add the yoghurt and coriander, then warm through, stirring, for 1 minute.
- 9Season to taste, then serve with rice.
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Nutritional Facts for Indian Prawn Curry
Serving Size: 1 (480 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 566.9
- Calories from Fat 104
- Total Fat 11.6 g
- Saturated Fat 1.6 g
- Cholesterol 204.7 mg
- Sodium 937.9 mg
- Total Carbohydrate 83.6 g
- Dietary Fiber 6.1 g
- Sugars 6.8 g
- Protein 31.5 g
The following items or measurements are not included: