Prawn Curry

🛒 Ingredients

• Prawns, raw, peeled, deveined 62 g · 54 kcal
• Coconut Milk, full fat 50 g · 90 kcal
• Onion, medium 30 g · 12 kcal
• Tomato, medium 38 g · 7 kcal
• Ginger, fresh 4 g · 3 kcal
• Garlic cloves 4 g · 6 kcal
• Green chilies 3 g · 1 kcal
• Curry leaves 1 g · 0 kcal
• Turmeric powder 1 g · 3 kcal
• Chili powder 1 g · 3 kcal
• Coriander powder 2 g · 5 kcal
• Cumin powder 1 g · 4 kcal
• Mustard seeds 1 g · 3 kcal
• Vegetable oil 7 g · 62 kcal
• Water 25 g · 0 kcal
• Lemon juice 4 g · 1 kcal

👨‍🍳 Instructions

1. Prepare the aromatics: finely chop the onion, green chilies, and grate or paste the ginger and garlic.
2. Heat vegetable oil in a pan over medium heat. Add mustard seeds and curry leaves; let them splutter.
3. Add the chopped onion and sauté until it turns translucent and lightly golden.
4. Stir in the ginger-garlic-chili paste and cook for another minute until fragrant.
5. Add the chopped tomato and cook until it softens and the oil begins to separate from the mixture.
6. Stir in turmeric powder, chili powder, coriander powder, and cumin powder. Cook for 30 seconds, stirring constantly.
7. Pour in the coconut milk and water, mix well, and bring to a gentle simmer. Cook for 5 minutes, allowing the flavors to meld.
8. Add the peeled prawns to the simmering curry. Cook for 3-5 minutes, or until they turn pink and opaque.
9. Remove from heat, stir in fresh lemon juice. Serve hot with rice or naan bread.