Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 2 cloves garlic, finely chopped
- 500grams green prawns, peeled, tails intact, deveined
- 4 large tomatoes, finely chopped
- 1/2 cup coriander, leaves chopped
- 2teaspoons ginger, grated
- 1 onion, thinly sliced
- 1teaspoons garam masala
- 1teaspoons ground tumeric
- 1/2 cup Greek style yoghurt
- 1 pinch pepper (for seasoning)
- 2 cup basmati rice
- 2 1/2tablespoons sunflower oil
- 1 pinch pink salt ground (to taste)
Nutrition per serving
2650kJ / 635Cal
2650 Kilojoules or 635 Calories
30% of daily energy intake*
Protein
10.0grams
Fat
14.7grams
Carbs
91.5grams
Sugars
7.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Savour our aromatic and flavourful prawn curry recipe. Enjoy a range of incredible spices with fresh seafood. An excellent choice for dinner. Try it today.
Method
Step 1 of 4
Place prawns in a bowl with garlic, ginger, spices, 2 tablespoons of the oil. Season with salt and pepper. Stir well. Cover and refrigerate for 15 minutes to marinate.
Step 2 of 4
Meanwhile, cook rice following packet instructions. Transfer to a bowl and cover to keep warm.
Step 3 of 4
Heat 1 tablespoon oil in a wok over medium-high heat. Add the prawns and stir-fry for 2-3 minutes until lightly golden.
Step 4 of 4
Transfer to a plate and set aside. Add remaining oil to pan and reduce heat to medium. Add onion and cook, stirring, for 5 minutes until softened. Stir in tomato, cover, and simmer for 5 minutes until tomato softens. Return prawns to pan with yoghurt and coriander (reserving some for garnish) and stir for 1 minute to warm. Season curry to taste. Serve prawn curry with rice and garnish with reserved coriander. Note: To devein a prawn, use a small sharp knife to make a slit along the middle of the back to expose the dark vein, use your fingers to carefully pull the vein through the opening at the head end to remove.
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