Sure to become a family favourite, this Indian prawn curry is fast, fresh and simple.
Ingredients
- 650g peeled green prawns (tails intact), deveined
- 2 garlic cloves, finely chopped
- 2 teaspoons grated fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala (see note)
- 2 1/2 tablespoons sunflower oil
- 2 cups (400g) Basmati rice
- 1 onion, thinly sliced
- 4 large ripe tomatoes, finely chopped
- 1/2 cup (125ml) Tamar Valley Greek Style Yoghurt
- 1/2 cup chopped coriander leaves
Method
- Step 1Place prawns in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper. Stir well to coat, then cover and marinate in the fridge for 15 minutes.
- Step 2Meanwhile, cook the rice according to packet instructions. Cover and keep warm.
- Step 3Heat 1 tablespoon oil in a wok or frypan over medium-high heat. Add prawns and stir-fry for 2-3 minutes until lightly golden. Remove with a slotted spoon and set aside. Add the remaining 1 tablespoon oil to the pan, reduce the heat to medium, then add onion and cook, stirring, for 5 minutes until softened. Stir in the tomato, then cover and simmer over medium heat for 5 minutes until tomato is softened. Return prawns to pan with yoghurt and coriander, then warm through, stirring, for 1 minute. Season to taste, then serve with rice.
Nutrition
2861 kj
Energy
15g
Fat Total
3g
Saturated Fat
4g
Fibre
44g
Protein
247mg
Cholesterol
612.27mg
Sodium
10g
Carbs (sugar)
89g
Carbs (total)
All nutrition values are per serve
Notes
Indian spice blend, from supermarkets.
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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