Goan prawn curry
3
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This south Indian curry is subtly spiced with a lovely creamy sauce which is delicious with chicken too.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large
Root Ginger
1½ inch slice(s)
Garlic
3 clove(s)
Chilli, green or red
1 individual
Turmeric
1 teaspoon(s)
Curry Powder
1 tablespoon(s)
Cardamom Pods
3 g
Tomato
2 large
Reduced fat coconut milk, tinned (7.7% Fat)
150 ml
Fish stock cube
1 cube(s)
Sugar Snap Peas
100 g
King Prawns, Raw
400 g
Lime Juice, Fresh
30 ml
Granulated sugar
½ teaspoon(s)
Coriander, fresh
2 tablespoon(s)
Instructions
1
Heat a lidded saucepan over a medium heat, spray with the cooking spray and add the onion. Stir, cover, and cook for 8 minutes until softened. Stir the onion occasionally.
2
Add the ginger, garlic and chilli to the pan and cook, stirring, for 1 more minute, then add the turmeric, curry powder, cardamom, tomatoes, coconut milk and stock. Bring to the boil, then reduce the heat and simmer, part- covered, for 8 minutes until reduced and starting to thicken.
3
Stir in the sugar snap peas, prawns and lime juice and cook for about 3–4 minutes until the prawns are pink and cooked through. Season and add the sugar then stir in half the coriander. Sprinkle over the rest of the coriander just before serving.
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