Kerala Prawn Roast with Curry Leaves and Coconut
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Ingredients
- 500 g raw king prawns, peeled
- 2 onion, finely sliced
- 40 g desiccated coconut
- 1.5 tsp chilli powder
- 1 tsp ground turmeric
- 10 g fresh ginger
- 3 garlic cloves
- 12 curry leaves
- 2 tbsp coconut oil
Nutrition (per serving)
- Calories
- 255 kcal
- Protein
- 23.1 g
- Carbohydrate
- 8.3 g
- of which sugars
- 5 g
- Fat
- 14 g
- of which saturates
- 11.2 g
- Fibre
- 3.1 g
- Salt
- 0.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a wide pan, add the sliced onion and fry for 8 minutes until golden.
- 2
Add the garlic, ginger and curry leaves, and fry for 2 minutes.
- 3
Stir in the chilli powder and ground turmeric, and cook for 1 minute.
- 4
Add the prawns and cook for 3-4 minutes until they turn pink.
- 5
Stir in the desiccated coconut and fry for 2-3 minutes, stirring often, until the prawns are well coated and the coconut is lightly golden.
- 6
Serve hot with rice.
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