Prawn Curry
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
shrimp
medium or small fresh |
|
| ½ | pound |
onions
|
|
| 1 | cup |
vegetable oil
|
|
| 3 | teaspoons |
garlic
and ginger, ground |
|
| 2 | teaspoons |
cumin seeds
white |
|
| 3 | teaspoons |
red pepper flakes
|
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
turmeric
|
|
| 1 | each |
coconut
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
shrimp
medium or small fresh |
|
| 226.8 | g |
onions
|
|
| 237 | ml |
vegetable oil
|
|
| 15 | ml |
garlic
and ginger, ground |
|
| 1E+1 | ml |
cumin seeds
white |
|
| 15 | ml |
red pepper flakes
|
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
turmeric
|
|
| 1 | each |
coconut
|
*
|
Directions
Wash prawns and rub in salt and turmeric.
Set aside.
Heat oil, add sliced onion and fry unitl yellow.
Add all the other spices and fry 2 to 3 minutes and then add prawns.
Mix prawns together with the spices and the add either grated coconut, ground coconut or using a little water, squeezed out coconut milk.
If you are using coconut milk, add half cup of hot water, if using grated or ground coconut add 1 cup hot water.
Cover and cook over slow fire until prawns are tender and a very thick gravy remains.
