Goan prawn curry
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Indian takeaways often use cream and butter. This fragrant curry uses lighter coconut milk, but still gives you loads of rich flavour.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large
Root Ginger
1 inch slice(s)
Garlic
3 clove(s)
Chilli, green or red
1 individual
Tomato
2 medium
Turmeric
1 teaspoon(s)
Curry Powder
1 tablespoon(s)
Cardamom Pods
3 g
Reduced fat coconut milk, tinned (7.7% Fat)
150 ml
Fish stock cube
½ cube(s)
Sugar Snap Peas
100 g
King Prawns, Raw
400 g
Lime Juice, Fresh
20 ml
Caster Sugar
½ teaspoon(s)
Coriander, fresh
2 tablespoon(s)
Instructions
1
Heat a large pan over a medium heat, mist with the cooking spray and add the onion. Cover and cook for 8 minutes, until softened.
2
Add the ginger, garlic and chilli to the pan and cook for 1 minute. Add the tomatoes, spices, 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 3-4 minutes, until the prawns are cooked through. Season to taste with salt and freshly ground black pepper, then add the sugar and half the coriander.
4
Serve the curry garnished with the remaining coriander.
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