Curry Spiced Carrots
You can never have too many hor d'oeuvre recipes, so give Curry Spiced Carrots a try. This gluten free,
Coconut Prawn Curry
Details
- Serving Size: 6
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 4 Points
Cuisine
- Indian
- Asian
- lunch
- main course
- main dish
- dinner
Ingredients
- 500 grams shell on prawns, cleaned& deveined
- 1 medium onion, finely chopped
- 3/4 cup coconut milk
- 1 1/2 teaspoons turmeric powder
- 1 teaspoon fennel seeds
- 1/2 teaspoon garam masala
- 3 curry leaves
- Salt& sugar to taste
- Chopped chilli/ coriander for garnish
- 2 garlic cloves
- 1/2 inch ginger
- A pinch of salt
Instructions
In a pot, heat up 2 tbsps of oil with onion, curry leaves and fennel seeds on a moderate heat.
Saute until the onion becomes golden brown.
Add ginger-garlic paste, garam masala and turmeric powder.
Toss in the prawns and quickly, coat them with the spices and saute on low heat for 1 minute.
Add more water if the bottom starts to stick.
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