South Indian Prawn Curry
Created by ImPat on April 7, 2018
- Servings: 4
- Prep Time: 20m
- Cook Time: 20m
- Recipe #29313
Ingredients
- 4 shallots, coarsely chopped (golden)
- 4 garlic cloves (coarsely chopped)
- 20 grams ginger root (4cm piece, coarsely chopped)
- 1 1/2 tablespoon oil (vegetable oil)
- 2 green chillies (long chillies, thinly sliced, plus extra to serve)
- 4 teaspoons ground cardamom
- 1 1/2 teaspoon ground turmeric
- 800 ml coconut milk
- 1 curry leaf (sprig, fresh)
- 1 lemongrass stalk (bruised and white part finely chopped)
- 1 cinnamon quill
- 1 star anise
- 1 1/2 tablespoons palm sugar (soft, or to taste)
- 500 grams fresh shrimp (16 green raw prawns, peeled and deveined)
- 1 bunch broccolini (trimmed)
- 100 grams mushrooms, halved (small Swiss brown mushrooms)
- Steamed rice, fried shallots, broccolini and lime wedges to serve
How to Make
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Step 1: Process shallot and ginger in a food processor until finely chopped.
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Step 2: Heat oil in a large saucepan over medium-high heat, add ginger mixture and chillies, stir occasionaly until fragrant (2 minutes) and then add spices and stir until fragrant and then add coconut mil, curry leaf sprig, lemongrass, cinnamon, star anise and 100ml water and simmer until well flavoured (10 to 15 minutes).
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Step 3: Season to taste with palm sugar and sea salt, add prawns, broccolini and mushrooms and simmer until prawns, broccolini and mushrooms are just tender.
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Step 4: Serve hot with steamed rice, scattered with fried shallot, broccolini and lime wedges.
Nutritional Facts
- Serving Size: 1 (438.2 g)
- Calories 425.1
- Total Fat - 15 g
- Saturated Fat - 4.8 g
- Cholesterol - 174.5 mg
- Sodium - 1444.2 mg
- Total Carbohydrate - 46.4 g
- Dietary Fiber - 5 g
- Sugars - 11.1 g
- Protein - 29.8 g
- Calcium - 258.1 mg
- Iron - 3.2 mg
- Vitamin C - 45.6 mg
- Thiamin - 0.2 mg