Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Quick, dry-style spiced prawns — British-Indian.
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 400 g raw prawns (shrimp)
- 1 onion, 2 peppers
- 3 garlic cloves
- Thumb of ginger
- 2 green chillies
- 2 tbsp balti or curry paste
- 1 x 400g tin chopped tomatoes
- 1 tbsp oil
- Coriander (cilantro), to serve
- Cauliflower rice, to serve
Method
- Heat the oil in a wok and fry the onion and peppers over a high heat for 5 minutes, until charred at the edges.
- Add the garlic, ginger and green chillies for 1 minute.
- Stir in the balti paste and cook for 1 minute, then add the tomatoes and simmer briskly for 8 minutes, until thick and dry-ish.
- Add the prawns and cook for 3–4 minutes, until pink and just cooked.
- Taste and season, scatter with coriander, and serve over cauliflower rice.
Swaps and tips
Check the curry paste for added sugar, or use a plain one and add your own spices. Serve with cauliflower rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 27 g | 13 g | 4 g | 7 g | 242 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
