Hot Punjabi king prawn curry (serves 2) Cals 220pp – Madhur Jaffrey

This is one of my fav Fakeaways! A simple curry absolutely bursting with flavour! This really is a must try!

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Please note this requires the prawns to be marinated overnight so ensure you have the prawns, yoghurt and chilli available the night prior to cooking. This recipe is also easily multiplied. I also added a pepper as I have some to use up.

1tbsp vegetable oil
2 green chillies, chopped
200g raw king prawns, deveined, rinsed and patted dry
45g fat free natural yoghurt
.25tsp cumin seeds
1 medium onion, chopped finely (180g)
2 garlic cloves, crushed
.5tsp turmeric
1tsp garam masala
1 tomato, chopped
.25tsp chilli flakes
Lots of fresh coriander to serve

1. Combine the yoghurt and half the fresh chilli and mix with the prawns to marinate over night in the fridge.

2. When ready to cook heat the oil in a non stick wok and add the cumin seeds, heat for about 10 seconds and add the onions. Cook for 10 minutes until browned.

3. Add the garlic and reduce the heat to ensure it doesn’t burn. Cook for a few minutes. Mix through the turmeric and the rest of the chillies along with half the garam masala

4. Add a pinch of salt the tomatoes and chilli flakes. Cook for 2 mins then add 60ml boiling water and stir.

5. Simmer for a few minutes and add another pinch of salt. Stir in the prawns and their marinade and simmer until the prawns are cooked through.

Stir through the remaining garam masala and serve with lots of fresh coriander!

Nutrition per portion*
Calories 220
Protein 20g
Carbohydrate 15g
Fat 10g
Fibre 3g

I only recently started to eat fish and was really interested in this recipe when I see it in a magazine. I tried it, loved it and it is now a regular on my menu. I have served with Uncle Bens vegetable pilau express rice which is my cheat part of this meal. Half a pack is around 190 calories. Nom! X

*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.

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