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

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South Indian coconut & prawn curry

South Indian coconut & prawn curry

Sara Buenfeld

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Serves 2

Easy

Prep: 15 mins

Cook: 25 mins - 30 mins

A star rating of 4.5 out of 5.23 ratingsRate

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This low-calorie curry has plenty of protein from white fish and prawns, a fragrant mix of spices and a touch of creamed coconut

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Spicy cauliflower pilau

A star rating of 3.6 out of 5.5 ratings

Indian spiced greens

A star rating of 4.1 out of 5.53 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal312

low
fat11g

low
saturates5g
carbs19g
sugars13g
fibre6g
protein21g
salt1.7g

Method

step 1

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.
step 2

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.
step 3

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).

Recipe from Good Food magazine, August 2015

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A star rating of 4.5 out of 5.23 ratings

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