Description
Delicious and fragrant prawn curry that adheres to halal standards.
Ingredients
Scale
- 500g prawns, cleaned
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2 tomatoes, chopped
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 400ml coconut milk
- Salt to taste
- Fresh coriander for garnish
Instructions
- Heat oil in a pan over medium heat.
- Add chopped onions and sauté until golden brown.
- Add minced garlic and grated ginger; cook for 1 minute.
- Add chopped tomatoes and cook until soft.
- Stir in curry powder, turmeric, cumin, and coriander; cook for 2 minutes.
- Add prawns and cook until they turn pink.
- Pour in coconut milk and simmer for 10 minutes.
- Add salt to taste and garnish with fresh coriander.
Notes
- Serve with rice or naan.
- Adjust spice levels to your preference.
- Leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Halal Prawn Curry, Prawn Recipes, Seafood Curry