Quick Ginger And Prawn Curry Recipe

Recipe By Slurrp

This quick ginger and prawn curry is a flavorful and aromatic dish that can be prepared in no time. The combination of fresh ginger, spices, and succulent prawns creates a delicious and satisfying curry. The ginger adds a zesty kick to the dish, while the prawns provide a delicate and tender texture. Serve this curry with steamed rice or naan bread for a complete and satisfying meal.

4.8
12 Rating -
Rate
30minstotal
5minsPrep
25minsCook
30m.total
5m.Prep
25m.Cook
Quick Ginger And Prawn Curry
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ingredients serve

Ingredients for Quick Ginger And Prawn Curry Recipe

  • 125 gram Prawns, Peeled And Deveined
  • 1/2 tablespoon Oil
  • 1/4 Onion, Chopped
  • 1/2 tablespoon Minced Ginger
  • 1 cloves Cloves Garlic, Minced
  • 1/2 Green Chilies, Finely Chopped
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Cumin Powder
  • 1/4 teaspoon Coriander Powder
  • 0.13 teaspoon Chili Powder
  • 100 milliliter Coconut Milk
  • as required Fresh Coriander Leaves For Garnish
  • As required Salt To Taste

Directions: Quick Ginger And Prawn Curry Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and sauté chopped onions until golden brown.
  • STEP 2.Add minced ginger, garlic, and green chilies to the pan and cook for a minute.
  • STEP 3.Add turmeric, cumin, coriander, and chili powder to the pan and cook for another minute.
  • STEP 4.Add the prawns to the pan and cook until they turn pink and are cooked through.
  • STEP 5.Pour in coconut milk and simmer for a few minutes until the flavors meld together.
  • STEP 6.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

  • Make sure to devein the prawns before cooking to remove any grit or dirt.
  • Adjust the amount of green chilies and chili powder according to your spice preference.
  • For a creamier curry, you can add a tablespoon of yogurt or cream to the coconut milk.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry gently on the stovetop or in the microwave before serving.
  • Serve the curry with steamed rice, naan bread, or roti for a complete meal.
Nutrition
value
98
calories per serving
8 g Fat3 g Protein4 g Carbs5 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    3g
  • Carbs
    4g
  • Fiber
    5g

MacroNutrients

  • Carbs
    4g
  • Protein
    3g
  • Fiber
    5g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    53mg
  • Iron
    2mg
  • Vitamin A
    1129mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    41mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    29mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    66mg
  • Manganese
    1mg
  • Phosphorus
    59mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp