Recipe 42 Indian Prawn Curry

This recipe from delicious magazine caught my eye as being easy and low in fat. I had all the ingredients and wanted to try it for my recipe challenge. I was really pleased with the outcome and enjoyed it just as much as any other curry I tried. This surprised me due to how quick and easy it was with very few ingredients.

650g peeled tiger prawns (I used some frozen cooked prawns)
2 garlic cloves
2 tsp grated fresh ginger
1 tsp ground tumeric
1 tsp garam masala
1 tbsp sunflower oil
300g basmati rice
1 onion thinly sliced
4 large ripe tomatoes (I used a few cherry)
200g pot 0% fat greek yogurt
5 tbsp fresh coriander

1. Put the prawns in a bowl with the garlic, ginger, spices and half the oil. Season and stir well, then cover and marinate in the fridge for 15 minutes.
2. Meanwhile, cook the rice according to instructions. Drain, then cover and keep warm
3. Heat a pan over a medium-high heat, add the prawns and marinate and stir-fry for 2-3 minutes, until cooked. Remove and set aside.
4. Reduce the heat to medium and add the remaining oil, add the onion and cook, stirring for 5 mins, until softened. Stir in the tomatoes, then cover and simmer over a medium heat for 5 minutes until softened. Return the prawns to the pan with the yogurt and coriander and warm through for 1 minute. Serve with the rice.
I also served mine with some okra, spinach and broccoli on the side to get some more veggies!


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