EASY CURRY RECIPES INDIAN RECIPES
SOUTH INDIAN COCONUT & PRAWN CURRY RECIPE - BBC GOOD FOOD
This low-calorie curry has plenty of protein from white fish and prawns, a fragrant mix of spices and a touch of creamed coconut
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 2
Number Of Ingredients 17
Steps:
- Put the onion, ginger, garlic and the halved tomatoes in a food processor with 50ml water and blitz to a smooth purée. You may need to scrape down the inside of the food processor a couple of times. Heat the oil in a large, deep non-stick frying pan, pour in the purée, cover with a lid and cook for 10 mins.
- Add the 1/2 cinnamon stick, mustard seeds, cloves, cardamom, turmeric, coriander and curry leaves, and cook for a few mins, stirring. Pour in 300ml water with the stock cube, coconut and chilli, then leave to simmer for 10 mins more. Taste to ensure that the onion is fully cooked – if not, it is worth cooking for another 5 mins.
- Finally, add the tomato wedges, prawns and fish, gently stir into the sauce, then cover and cook for 5 mins. Serve with the Spicy cauliflower pilau (see Goes well with).
Nutrition Facts : Calories 312 calories, FatContent 11 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 6 grams fiber, ProteinContent 21 grams protein, SodiumContent 1.7 milligram of sodium
SOUTH INDIAN COCONUT & PRAWN CURRY RECIPE - BBC GOOD FOOD
This low-calorie curry has plenty of protein from white fish and prawns, a fragrant mix of spices and a touch of creamed coconut
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 2
Number Of Ingredients 17
Steps:
- Put the onion, ginger, garlic and the halved tomatoes in a food processor with 50ml water and blitz to a smooth purée. You may need to scrape down the inside of the food processor a couple of times. Heat the oil in a large, deep non-stick frying pan, pour in the purée, cover with a lid and cook for 10 mins.
- Add the 1/2 cinnamon stick, mustard seeds, cloves, cardamom, turmeric, coriander and curry leaves, and cook for a few mins, stirring. Pour in 300ml water with the stock cube, coconut and chilli, then leave to simmer for 10 mins more. Taste to ensure that the onion is fully cooked – if not, it is worth cooking for another 5 mins.
- Finally, add the tomato wedges, prawns and fish, gently stir into the sauce, then cover and cook for 5 mins. Serve with the Spicy cauliflower pilau (see Goes well with).
Nutrition Facts : Calories 312 calories, FatContent 11 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 6 grams fiber, ProteinContent 21 grams protein, SodiumContent 1.7 milligram of sodium
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From indianhealthyrecipes.com
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From greatcurryrecipes.net
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From indianhealthyrecipes.com
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From greatcurryrecipes.net
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From myketokitchen.com
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From yummly.com
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From pipingpotcurry.com
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