Ingredients with Measurements:
- 1 lb. large prawns, peeled and deveined
- 1 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 10-12 curry leaves
- 1 tomato, chopped
- 1/4 cup coconut milk
- 1/4 cup water
- 1 tbsp. lemon juice
- Fresh cilantro for garnish
Special equipment needed: None
Step-by-step instructions:
1. In a bowl, combine the turmeric powder, red chili powder, cumin powder, coriander powder, salt, and black pepper. Mix well.
2. Add the prawns to the spice mixture and toss to coat.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Add the onion, garlic, ginger, and curry leaves. Cook for 2-3 minutes until the onion is translucent.
5. Add the tomato and cook for another 2-3 minutes until the tomato is soft.
6. Add the prawns to the skillet and cook for 2-3 minutes on each side until they are pink and cooked through.
7. Pour in the coconut milk and water. Stir to combine.
8. Reduce the heat to low and let the curry simmer for 5-7 minutes until the sauce has thickened.
9. Stir in the lemon juice.
10. Garnish with fresh cilantro and serve hot.
30 minutes
Temperature: Medium-high heat
Serving size: 4
Nutritional information:
Calories: 220
Fat: 12g
Carbohydrates: 7g
Protein: 22g
Substitutions for ingredients:
- Shrimp can be used instead of prawns.
- Olive oil can be used instead of vegetable oil.
- Fresh chili peppers can be used instead of red chili powder.
Variations:
- Add diced potatoes or bell peppers to the curry.
- Use different seafood such as scallops or mussels.
- Make it vegetarian by using tofu or vegetables instead of prawns.
Tips and tricks:
- Make sure to devein the prawns before cooking.
- Use fresh curry leaves for the best flavor.
- Adjust the spice level to your liking by adding more or less chili powder.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with rice or naan bread on the side.
Garnishes:
- Fresh cilantro or chopped green onions.
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Cucumber raita or a side salad.
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk to tone down the heat.
Food safety advice:
- Make sure to cook the prawns until they are pink and cooked through.
Food history:
- Curry leaves are commonly used in Indian cuisine and are known for their distinct flavor.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Indian