Sunday, 14 July 2013

Goan king prawn curry.

As it's summer I thought I'd try to make some season appropriate dishes. Any prawn or seafood dish instantly reminds me of my holidays and my love for al fresco dining with the sun shining outside. I've never been to the Asian continent before, but sure have travelled there through my culinary journeys. Alongside my Keralan fish curry, this Goan king prawn curry is my favourite Indian summer dish. Prawns can be pricey but I brought a packet from Iceland for £3 which I think is reasonable. I usually use reduced fat coconut milk but it was the full fat variety that I used to make this delicious week. The flavouring of the coconut milk and the seasoning made this dish delicious.
Here is how my Goan king prawn curry turned out:
Goan prawn curry.

Goan prawn curry.


Serves 4
110g dried basmati rice
1 teaspoon paprika
1 teaspoon cayenne pepper
1/4 teaspoon turmeric
1 tbsp ground coriander
1 tablespoon lemon juice
1/2 teaspoon salt
calorie controlled cooking spray
1 onion, chopped
2 garlic cloves, sliced
200ml reduced fat coconut milk
350g prawns

Method
1) Bring a pan of water to the boil, add the rice and cook according to packet instructions
2) In a smaller bowl, mix together the paprika, cayenne pepper, turmeric, coriander, cumin and lemon juice. Add the salt and 1 tbsp of water to the bowl and set aside
4) Fry the onion for 4-5 minutes until golden and add the spice mixture and cook for 1-2 minutes, stirring.
5) Pour the coconut milk into the pan and simmer for 4-5 minutes. Add the prawns and simmer for another 3-4 minutes. Sprinkle over the coriander and serve with basmati rice

6 Pro points per serving
25 pro points per recipe
245 calories per serving.

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