South Indian Prawn Curry

During winter all I want is comfort food. But comfort food is rarely in line with my health goals and too much of it just makes me feel tiered and basically my body is a sabotager. Here I am casually trying to win at life, while my body whispers "eat pasta and fall asleep on the sofa. DO IT."

So I can get as much comfort food as possible while being able to stay awake in the evening (seriously, pasta plus darkness at 5pm WILL put me to sleep - I'm a granny in a young person's body,) I've been working on building up my healthy comfort food collection.

So far, I've discovered cauliflower rice is an absolute GEM, I have no idea why I haven't been eating it all my life.

My hunt for healthy comfort food brought me to this curry. Plus, I deeply need to fit more fish into my life. 

I've made this recipe with prawn only, however, I find it works incredibly well with monk fish or haddock thrown in to bulk it out so feel free to adapt the recipe. 

The best bit is, this recipe only takes 15 minutes!!!! I'm not even joking, it's absolutely perfect for a mid-week dinner. I actually got home at 7.30pm and whipped this up (it's a real air punch moment when you have a long day at work and don't end up at a takeaway). So, you should definitely give this one a go.

South Indian Prawn Curry Recipe

🍴 Serves: 4
⏰ Prep Time: 2 minutes
🍳 Cook Time: 13 minutes
⏳  Total Time: 15 minutes

🌱 Dietary Information: low-carb


600g cooked frozen prawns
1 1/2 tsp turmeric
3 tbsp malt vinegar
2 tbsp olive oil
1 onion diced
1 tomato sliced
1 tsp cumin powder
2 tsp coriander powder
1 tsp black pepper
1/2 tsp salt (or to taste)
1 tsp chilli flakes
1 tbsp tamarind powder
400 ml unsweetened coconut milk (1 tin)


1. In a large bowl, marinade the prawns in the turmeric and vinegar and set to one side.

2. On medium heat, in a large non stick pan, heat the olive oil and add the onions, cooking until they turn light brown and soften. Add the sliced tomato and further cook until the tomato begins to break down, softly mashing it with the back of your cooking spoon as you stir.

3. Add in the cumin powder, coriander powder, black pepper, chilli flakes, and salt to the onion and tomato mixture and combine. 

4. Then add the marinated prawns and combine before pouring in the coconut milk followed by the tamarind powder. Mix well before turning the heat to low and placing a lid on the pan. Allow the prawn curry to simmer for 5 minutes.

Once cooked, remove from the heat and serve with wholegrain rice (or cauliflower rice like I've done).



No comments

Post a Comment

Blogger templates by pipdig