Prawn Curry with Curry Leaves

Prawn Curry with Curry Leaves is a fragrant and flavorful dish that showcases tender prawns simmered in a rich coconut milk sauce infused with aromatic spices and fresh curry leaves. This dish is a delightful representation of South Indian cuisine, perfect for seafood lovers.

Ingredients

• Prawns (cleaned and deveined) - 300 grams
• Coconut milk - 200 ml
• Curry leaves - 10 leaves
• Onion (finely chopped) - 1 medium
• Tomato (chopped) - 1 medium
• Ginger-garlic paste - 1 tablespoon
• Green chili (slit) - 1
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Cumin seeds - 1/2 teaspoon
• Mustard seeds - 1/2 teaspoon
• Salt - to taste
• Oil (cooking) - 2 tablespoons
• Fresh coriander (for garnish) - 1 tablespoon

Steps

1. Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add curry leaves and sauté for a few seconds.
2. Add the finely chopped onion and sauté until golden brown, then add the ginger-garlic paste and slit green chili; cook for another 2 minutes.
3. Stir in the chopped tomato and cook until it softens, then add turmeric powder, red chili powder, and coriander powder; mix well.
4. Pour in the coconut milk, stir to combine, and bring the mixture to a gentle simmer.
5. Add the cleaned prawns and salt to taste. Cook for about 5-7 minutes until the prawns turn pink and are cooked through.
6. Remove from heat and garnish with fresh coriander before serving.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 200 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in omega-3 fatty acids, contributing to heart health.

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