Prawn Curry
Servings: 4
Calories: 136kcal
Ingredients
- 500 grams Prawn
Spices
- 1 tsp Cumin Seeds
- ½ tsp Cumin Powder
- ½ tsp Turmeric
- ½ tsp Black Pepper
- ½ tsp Kashmiri Chili Powder
- ½ tsp Mustard Seeds
- ¼ tsp Salt - Adjust as needed.
Condiments & others
- 5 tbsp Tomato Paste
- 4 tbsp Tomato Passata - Or one small tomato, pureed.
- 1 tbsp Apple Cider Vinegar - White vinegar.
- 1½ tsp Brown Sugar
- ¼ cup Water
- 20 grams Kokum - Three to five pieces.
- 3 to 4 Curry leaves
Instructions
- Clean the prawns: De-shell prawns and remove the gut lining; wash and refrigerate.
- Sauté: Chop onions, garlic, and ginger. Sauté in oil over medium-low heat for 6-8 minutes until caramelized.
- Add the seasoning: Add spices to the pot and sauté for 1-2 minutes. Wash kokum and add to the pot.
- Add the condiments: Mix in tomato paste, passata sauce, apple cider vinegar, and brown sugar. Add 1/4 cup water and let flavors meld.
- Add the prawns and simmer: Add prawns and curry leaves, coating them in the sauce. Cook for less than 4 minutes, stirring occasionally, until prawns turn white.
- Serve: Once cooked, turn off the heat. Check for salt and adjust accordingly. Garnish with parsley leaves.
Nutrition
Calories: 136kcal | Carbohydrates: 6g | Protein: 26g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 202mg | Sodium: 622mg | Potassium: 565mg | Fiber: 1g | Sugar: 4g | Vitamin A: 343IU | Vitamin C: 20mg | Calcium: 101mg | Iron: 2mg