Stir-Fried Prawns in an Aromatic Tomato Cream Sauce

Succulent prawns stir-fried with mustard seeds and curry leaves, then simmered in a spiced tomato and coconut milk sauce.

Seafood Spicy Stir-Fry Gluten Free Prawns Madhur Jaffrey

Estimated Nutrition

Calories

290.6

kcal / serving

1162.5 kcal total

Carbs

6.6g

per serving

26.5 g total

Fat

16.2g

per serving

64.8 g total

Protein

29.3g

per serving

117.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

0.25

tsp

Sugar

CondimentsSauces

tbsp

Tomato Purée

Fruits

tbsp

Lemon Juice

Liquids

200

Coconut Milk

tinned, well stirred; or substitute for single cream

NutsSeeds

0.75

tsp

Salt

tsp

Garam Masala

0.5

tsp

Cumin Seeds

ground and roasted

0.25

tsp

Chilli Powder

or to taste

tbsp

Coriander

green, finely chopped

tsp

Black Mustard Seeds

clove

Garlic

peeled and finely chopped

piece

Curry Leaves

OilsFats

tbsp

Vegetable Oil

Seafood

560

Prawns

medium-sized, uncooked, peeled, deveined, washed, and patted dry

Vegetables

piece

Green Chilli

fresh, hot, finely chopped

Method

Place the tomato purée in a bowl.

Add salt, sugar, garam masala, cumin, chilli powder, coriander, green chilli, lemon juice, and 15 ml of water to the bowl and mix.

Gradually stir in the coconut milk or cream and set the mixture aside.

Heat the vegetable oil in a wok or frying pan over high heat.

Add the mustard seeds and wait for them to begin popping.

Add the garlic and curry leaves, stirring until the garlic turns medium brown.

Add the prawns and stir until they turn opaque.

Pour in the sauce and simmer over medium heat until the prawns are cooked through.

Remove the pan from the heat.