SOUTH INDIAN VEGAN RECIPES RECIPES

Name: South Indian coconut & prawn curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: 1 large onion , quartered; 0.5 thumb-sized piece ginger (no need to peel); 4 garlic cloves; 4 tomatoes , 2 halved, 2 cut into wedges; 2 tsp rapeseed oil; ½ cinnamon stick; ½ tsp black mustard seeds; 3 cloves; seeds from 4 cardamom pods , crushed; ½ tsp ground turmeric; 1 tsp ground coriander; 10 fresh or dried curry leaves; ½ fish stock cube; 15g creamed coconut , chopped; 1 red chilli , halved, deseeded and sliced or diced; 150g pack raw, shelled king prawns; 140g skinless cod , cut in half, then halve again to make chunky strips

SOUTH INDIAN COCONUT & PRAWN CURRY RECIPE - BBC GOOD FOOD

South Indian coconut & prawn curry recipe - BBC Good Food image

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

Ingredients

1 large onion , quartered
0.5 thumb-sized piece ginger (no need to peel)
4 garlic cloves
4 tomatoes , 2 halved, 2 cut into wedges
2 tsp rapeseed oil
½ cinnamon stick
½ tsp black mustard seeds
3 cloves
seeds from 4 cardamom pods , crushed
½ tsp ground turmeric
1 tsp ground coriander
10 fresh or dried curry leaves
½ fish stock cube
15g creamed coconut , chopped
1 red chilli , halved, deseeded and sliced or diced
150g pack raw, shelled king prawns
140g skinless cod , cut in half, then halve again to make chunky strips

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

INDIAN PRAWN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES

Indian prawn curry recipe | Jamie Oliver curry recipes image

This curry is a complete joy. As well as being seriously tasty, it’s good for you, too. Prawns are packed with vitamin B12, which is what keeps metabolic functions in your body going, so that your cells can use the energy from the food you eat. Plus, spinach is super-high in vitamin K, which keeps our bones healthy. Coming in at under half an hour, this is a quick and easy weeknight supper that ticks all the boxes and promises big on flavour. Enjoy!

Total Time 25 minutes

Yield 2

Number Of Ingredients 14

Ingredients

1 clove of garlic
1 red onion
7 cm piece of ginger
1 fresh green chilli
200 g ripe tomatoes
175 g basmati rice
vegetable oil
1 teaspoon black mustard seeds
1½ teaspoons garam masala
¾ teaspoon ground turmeric
120 g large raw peeled tiger prawns from sustainable sources
½ x 400 g tin of light coconut milk
125 g baby spinach
1 lime

Steps:

1. Fill a medium pan with salted water, place over a high heat and bring to a boil.
2. Peel and finely slice the garlic and onion, then peel and finely grate the ginger. Halve and deseed the chilli, then finely slice. Roughly chop the tomatoes.
3. Add the rice to the boiling water and cook for 10 minutes, or until tender. Drain in a sieve, then return to the warm pan, cover with a lid and set aside off the heat.
4. Heat 2 tablespoons of oil in a medium pan over a medium heat, add the mustard seeds, garam masala and turmeric, then fry for 1 minute.
5. Add the onion, garlic and ginger, then fry for 10 minutes, or until softened. Add the chilli, tomatoes and a splash of water, then turn the heat up and cook for a further 3 minutes.
6. Next, add the prawns and coconut milk, bring to the boil then reduce the heat slightly and simmer gently for 3 to 4 minutes, or until the prawns are just cooked.
7. Stir through the spinach and cook for a further 1 to 2 minutes until the spinach has wilted.
8. Divide the rice between plates. Season the prawn curry to taste with salt, black pepper and a squeeze of lime juice, then ladle the curry onto the rice. Serve with the remaining lime, cut into wedges for squeezing over.

Nutrition Facts : Calories 642 calories, FatContent 22.5 g fat, SaturatedFatContent 7.3 g saturated fat, ProteinContent 24.0 g protein, CarbohydrateContent 92.4 g carbohydrate, SugarContent 12.9 g sugar, SodiumContent 0.6 g salt, FiberContent 5.1 g fibre

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