Prawn Curry

Prawn Curry

Prawn Curry

45 minutes

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Details
  • Servings:   8
  • Calories:   447
  • Protein:   29g
  •  
  • Fiber:   4g
  • Sugar:   4g
  • Carb Total:   46g
  •  
  • Saturated:   2g
  • Fat Total:   16g
  •  
  • Gluten-Free:   True
  • Weight Watchers:   11 Points
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Cuisine
  • Indian
  • Asian
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • basmati rice
  • 3 pods cardamom
  • 2 sticks cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon ginger juice
  • 1 tablespoon ground chili
  • 2 teaspoons ground coriander
  • 3 teaspoons ground turmeric
  • Oil, for Deep Frying
  • 1 cup Small onions (sliced)
  • 1/2 pound potatoes
  • 2 lbs. large prawns
  • Salt to taste
  • 1 teaspoon sugar
  • 2 tomatoes, sliced
  • 4 ounces yogurt
Instructions

Shell, devein and wash prawns with salt water. Rub prawns with 2 teaspoons ground turmeric and 1 teaspoon salt. Set aside for 30 minutes.Skin and quarter large potatoes. Halve small ones. Rub with 1/2 teaspoon salt and 1 teaspoon ground turmeric. Fry in 2 ounces oil over medium heat until golden brown.

Remove to a dish.In the same hot oil, fry cumin, cinnamon and cardamom for 1 minute, then add sliced onions and stir-fry for a further 5 minutes.

Add prawns, ground chili, ground coriander, ground onions, ginger juice, yogurt, sugar and salt to taste. Stir to mix well.

Add 3/4 pint boiling water and potatoes and cook until potatoes are tender and the gravy is very thick. Now add sliced tomatoes and remove from heat.

Serve with rice.

Serves 8.

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