Firecracker prawn curry

A delicious and spicy prawn curry

I adapted this recipe for Slimming World from the Phaidon India book which is the bible of curries (See it here). This prawn curry is just delicious- I like them hot (and this one is not for the faint-hearted but it’s so satisfying to eat) and just has a perfect balance of flavours.

This is perfect served with my spinach and carrot pilau rice – click here

 

My Recipe

Serves: 4
Syns: none
Healthy Extra: none

Ingredients

  • 500g peeled prawns (I use the little frozen ones)
  • 1 teaspoon sweetener
  • 4 dried red chillies (or 4 tsp dried chilli flakes)
  • 1/4 tsp fenugreek seeds
  • 1/4 tsp mustard seeds
  • 6 cloves garlic, finely chopped
  • 2 onions sliced
  • 1/2 tsp ground cumin
  • 6 green chillies, deseeded and chopped
  • 1 tin chopped tomatoes
  • FOR THE MARINADE
  • 1/2 tsp ground turmeric
  • 1 tsp very finely chopped ginger
  • 1 tsp crushed garlic
  • Juice of 1 lime
  • Low calorie cooking spray

Method

  1. FOR THE MARINADE
  2. Mix the turmeric, ginger, garlic and lime juice together in a bowl, season with salt. Mix in the prawns, cover with clingfilm and pop in the fridge for at least one hour.
  3. Spray a large frying pan with low calorie cooking spray, add the red chillies, fenugreek seeds, mustard seeds and garlic and stir fry for a minute.
  4. Add the onions, and stir fry for 5-7 minutes (you may need to add more frylight). Don't allow the seeds to burn- if the mixture seems to dry and is burning add a tbsp water.
  5. Add the ground cumin to the pan and stir, then add the marinated prawns and stir fry for about 2 minutes. Add the green chillies and mix well.
  6. Reduce the heat to low, add the tinned tomatoes and sweetener and simmer for about 15 minutes

Additional Info

Serve with some wedges of lime and coriander. If you don't mind having a few syns then use oil to cook the spices and onions.

3 Replies to "Firecracker prawn curry"

  • comment-avatar
    Rachael 25th January 2016 (1:02 pm)

    I have everything but fenugreek seeds. What could I use instead xx

  • comment-avatar
    Louise 3rd April 2016 (8:58 am)

    Wow! Made this last night and it was delicious. I actually used chicken breast, but pretty much followed the recipe exactly (just cooked for a little longer at the end) and it was perfect. Also made the carrot and spinach pilau rice, which was also excellent. The rice will definitely be on our weekly menu from now on – so simple, versatile and yummy. I had mine with a few speedy salad leaves (trying for an extra good week this week!) and a tomato, onion and coriander salad (just chopped all three very small and sprinkled with salt – we have it with every curry – more of a salsa than a salad I suppose?!). I’m off to check out your recipe archives for more ideas now!

    • comment-avatar
      theslimmingfoodie 7th April 2016 (8:49 am)

      So glad you enjoyed it!

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