Chinses Prawn Curry

The prawn curry bursts with bold flavors, combining the earthy warmth of crushed black pepper with the sweet richness of caramelized onions and creamy coconut milk. Tender prawns absorb the aromatic spices, while the tangy tomatoes and hint of curry leaves add depth. It’s a harmonious blend of spice, savories, and creaminess.

Prawn Curry with Pepper and Onion

Ingredients:

• Prawns: 500g (cleaned and deveined)
• Onions: 2 large, thinly sliced
• Black Peppercorns: 1 tbsp (coarsely crushed)
• Garlic: 4 cloves, minced
• Ginger: 1-inch piece, grated
• Green chilies: 2, slit (adjust to taste)
• Tomatoes: 2 medium, finely chopped
• Coconut milk: 1 cup
• Turmeric powder: 1/2 tsp
• Coriander powder: 1 tsp
• Cumin powder: 1/2 tsp
• Red chili powder: 1/2 tsp (optional, for extra heat)
• Curry leaves: A handful
• Oil: 3 tbsp (preferably coconut or vegetable oil)
• Salt: To taste
• Coriander leaves: For garnish

Cooking Instructions:

1. Preparation:
   • Clean and devein the prawns, then marinate them with a pinch of turmeric and salt. Set aside for 15 minutes.
2. Cooking the base:
   • Heat oil in a pan over medium heat.
   • Add the curry leaves and let them splutter for a few seconds.
   • Add the sliced onions and sauté until golden brown.
   • Add the minced garlic, grated ginger, and slit green chilies. Stir and cook until the raw aroma disappears.
3. Adding spices:
   • Mix in the crushed black peppercorns, turmeric powder, coriander powder, cumin powder, and red chili powder (if using). Stir for a minute to toast the spices.
4. Building the curry:
   • Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
   • Pour in the coconut milk, stir well, and bring the mixture to a gentle simmer.
5. Cooking the prawns:
   • Add the marinated prawns to the curry. Stir gently to coat the prawns in the flavorful sauce.
   • Cover and cook for about 5–7 minutes, or until the prawns turn pink and are fully cooked. Avoid overcooking as prawns can become rubbery.
6. Final touches:
   • Taste and adjust salt and seasoning as needed.
   • Garnish with freshly chopped coriander leaves.
7. Serve:
   • Serve hot with steamed rice, roti, or naan.

Enjoy your delicious Prawn Curry with Pepper and Onion.

Nutrition Information for Prawn Curry with Pepper and Onion

(Per Serving; based on 4 servings)

Calories: ~250 kcal

Macronutrients:

• Protein: 25g
• Fat: 12g
  • Saturated Fat: 6g (from coconut milk)
• Carbohydrates: 12g
  • Dietary Fiber: 2g
  • Sugars: 5g

Micronutrients:

• Vitamin C: 20mg (from tomatoes and chili peppers)
• Iron: 3mg (from prawns and spices)
• Calcium: 80mg (from prawns and coconut milk)
• Potassium: 400mg (from tomatoes, onions, and coconut milk)
• Sodium: 450mg (varies based on salt addition)

Health Notes:

• High in Protein: Great for muscle repair and maintenance, thanks to prawns.
• Rich in Healthy Fats: Coconut milk provides medium-chain triglycerides (MCTs) that may boost energy and metabolism.
• Low in Carbs: Suitable for low-carb or keto-friendly diets (if served without rice or naan).
• Mineral Boost: Prawns are rich in selenium, zinc, and iodine, supporting thyroid and immune health.

Note: Exact values may vary depending on portion size, specific brands, and cooking methods.