Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tangy, coconut-rich prawn curry — Goa, India.
Equipment: Wide pan
Measures and names
Ingredients
- 500 g raw prawns (shrimp)
- 1 onion, 3 garlic cloves
- thumb of ginger
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 x 400ml tin coconut milk
- 1 tbsp tamarind paste (or lemon juice)
- 1 tomato, chopped
- 1 tbsp oil
- Coriander (cilantro) and cauliflower rice, to serve
Method
- Heat the oil in a wide pan and cook the onion for 5 minutes, until golden.
- Add the garlic, ginger, curry powder and turmeric and cook for 1 minute, until fragrant.
- Add the tomato and coconut milk and simmer for 8 minutes, until slightly thickened.
- Stir in the tamarind paste, then add the prawns and cook for 3–4 minutes, until pink and just cooked.
- Taste and balance with more tamarind or a pinch of salt, scatter with coriander, and serve over cauliflower rice.
Swaps and tips
Tamarind gives the signature Goan tang; lemon juice works if you can’t find it. Serve with cauliflower rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 25 g | 5 g | 1 g | 23 g | 335 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
