Indian 25 min

Keralan Prawn Curry

Name: Keralan Prawn Curry
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1.5 lbs large prawns, peeled and deveined; 3 tablespoons coconut oil; 1 teaspoon mustard seeds; 15 fresh curry leaves; 2 medium red onions, thinly sliced; 4 cloves garlic, minced; 1-inch ginger, grated; 3 green chiles, sliced; 2 teaspoons Kashmiri chili powder; 1 teaspoon turmeric; 1 teaspoon coriander powder; 1 can (14 oz) coconut milk; 2 tablespoons tamarind paste; Salt to taste; Steamed rice for serving

seafoodgluten-freedairy-freespicyhigh-protein

Ingredientsfor 2

380

Cal

36g

Protein

12g

Carbs

22g

Fat

11.5 lbs large prawns, peeled and deveined
23 tablespoons coconut oil
31 teaspoon mustard seeds
415 fresh curry leaves
52 medium red onions, thinly sliced
64 cloves garlic, minced
71-inch ginger, grated
83 green chiles, sliced
92 teaspoons Kashmiri chili powder
101 teaspoon turmeric
111 teaspoon coriander powder
121 can (14 oz) coconut milk
132 tablespoons tamarind paste
14Salt to taste
15Steamed rice for serving

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Instructions

1
Heat coconut oil over high heat. Add mustard seeds and cover until they pop (30 seconds). Add curry leaves — they'll sizzle loudly. Add red onions and cook 8 minutes until golden. Add garlic, ginger, and green chiles. Cook 2 minutes.
2
Add chili powder, turmeric, and coriander. Stir 1 minute. Add coconut milk and tamarind paste. Stir well and bring to a simmer. Cook 5 minutes until the sauce is bright orange-red and fragrant.
3
Add prawns and cook 3–4 minutes until pink and cooked through — do not overcook. Taste and season with salt. The curry should be spicy, tangy, and rich with coconut. Serve over steamed rice with papadums.