South Indian Prawn and Drumstick Curry
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Ingredients
- 500 g raw king prawns, peeled
- 150 g drumsticks (moringa pods)
- 300 ml coconut milk
- 1 onion, finely sliced
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 10 curry leaves
- 1 tsp mustard seeds
- 2 tbsp coconut oil
Nutrition (per serving)
- Calories
- 340 kcal
- Protein
- 24.4 g
- Carbohydrate
- 7.9 g
- of which sugars
- 4.5 g
- Fat
- 23 g
- of which saturates
- 19 g
- Fibre
- 3 g
- Salt
- 0.64 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 pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 2
Add the sliced onion and fry for 7 minutes until softened.
- 3
Stir in the chilli powder and ground turmeric, then add the drumsticks and 150ml water, cover and simmer for 10 minutes until starting to soften.
- 4
Pour in the coconut milk and simmer for 5 minutes.
- 5
Add the prawns and cook for 3-4 minutes until they turn pink and are cooked through.
- 6
Serve hot with rice.
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