Kerala Prawn Curry
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Indian · 35 min · Shellfish · pescatarian, gluten-free, keto, low-carb
314 cal
26g protein
12g carbs
18g fat
per serving · estimated
Ingredients
- 1/2 lb raw shrimp, peeled
- 3/4 cup coconut milk
- 3 shallots
- 1 sprig curry leaves
- 1/4 tsp ground turmeric
- 1 tsp kashmiri chili powder
- 1/2 tbsp ginger-garlic paste
- 1/2 tsp tamarind paste
- 1 tbsp coconut oil
Method (tap to check — screen stays awake)
- Heat coconut oil over medium, add curry leaves and sliced shallots, cook 5 minutes until soft.
- Add ginger-garlic paste, turmeric and chili powder; cook 1 minute.
- Pour in coconut milk with 1/4 cup water and the tamarind, and simmer 5 minutes.
- Add shrimp and cook 4-5 minutes just until pink and opaque.
- Season with salt and rest off heat 2 minutes before serving.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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