Spice Up Your Life With This Indian Summer Prawn Curry
This light but flavour-packed Indian summer prawn curry will take your taste buds to heaven without jeopardising your health and fitness goals!
Stock your pantry with a few simple spices that will make any meal delicious without adding loads of calories.
Prawns are an ideal source of protein that is also low in fat.
As a bonus, this summery shellfish is also high in iron, zinc, vitamin B12 and selenium to boost your energy levels and immune system!
Coconut oil and milk adds a light flavour and has been shown to lower cholesterol levels and blood pressure.
The high level of magnesium will also help to reduce stress and muscle tension after a hard workout while the medium-chain triglycerides provide you with healthy fats for energy and will keep you feeling full for longer.
Serve this curry alongside some brown rice and freshly steamed vegetables for a nutrient filled, balanced and satisfying meal!
Indian Summer Prawn Curry
300g raw prawns (fresh is best but defrost in advance if frozen is your only option)
1 onion, finely grated
1 tsp ground turmeric
2cm piece fresh ginger, finely grated
3 garlic cloves, finely grated
2 tsp mustard seeds
½ tsp cayenne pepper
1 tsp ground cardamom
1 tsp ground cinnamon
1 fresh chilli (optional)
100ml coconut milk
1 tsp coconut oil
Makes 2 Servings
Combine the finely grated onion, ginger and garlic with 2 tablespoons of water and set aside.
Heat the coconut oil in a frying pan. Add the mustard seeds and spices, sautéing them until fragrant (about 1 minute).
Add the wet paste to the pan, stirring frequently over low heat until the onion has cooked to your liking (10-15 minutes).
Add the coconut milk and bring to a simmer, adding the prawns to simmer for 2-3 minutes until they are just cooked through.
Serve immediately with brown rice, some freshly steamed vegetables.