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Prawn caldine

Published: June 23, 2018 at 4:01 PM

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Serves 4

Easy

Total time: 35 mins

A star rating of 4 out of 5.2 ratingsRate

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Check out this quick and easy Indian curry recipe packed with juicy prawns, creamy coconut milk and crunchy green beans. This light, fragrant Indian curry originates from Goa

Gluten free

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Ingredients

Nutrition

• 360g raw shelled king prawns

• 1 tbsp white wine vinegar

• ½ onion

  chopped

• 2 plum tomatoes

  chopped

• 1 tbsp vegetable oil

• 1 tsp ground turmeric

• 1 tsp cumin seeds

• 1 tsp   ground coriander

• tsp black peppercorns

  ground to make ½ tsp

• 1 tsp garlic paste

• 1 tsp ginger paste

• 1 red chilli

  finely chopped

• 200g basmati rice

• 400ml light coconut milk

• 125g green beans

  cut into diagonal pieces

• a handful coriander leaves

  chopped, to serve

Nutrition: per serving

• kcal326

  low

• fat12.3g

• saturates6.9g

• carbs31g

• sugars4.2g

• fibre3.2g

• protein21g

• salt0.5g

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Method

• step 1

  Put the king prawns into a bowl with the vinegar and a large pinch of salt, and leave while you make the curry sauce.

• step 2

  Put the onion and tomatoes into a small blender and whizz to a purée.

• step 3

  Heat the vegetable oil in a deep frying pan with a lid and gently fry the turmeric, cumin seeds, ground coriander and pepper for several minutes until fragrant. Tip in the onion-tomato purée, garlic and ginger pastes and red chilli, and cook for 10 minutes, stirring regularly, until most of the water has evaporated.

• step 4

  Put the rice into a pan with 400ml of water and a pinch of salt. Bring to a simmer, put on a lid and cook gently for 12 minutes until cooked and all the water has been absorbed.

• step 5

  Tip the coconut milk into the curry mix, bring to the boil then tip in the prawns with the vinegar and the green beans, put on the lid and simmer gently for 5-6 minutes or until the prawns are cooked through. Sprinkle with coriander and serve with the rice.

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A star rating of 4 out of 5.2 ratings

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