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Ingredients
- 40 g vegetable oil
- 3 tsp garlic paste (see Tips)
- 1 ½ tsp ginger paste (see Tips)
- 50 g eschalot cut into halves
- 1 fresh tomato cut into quarters
- ¼ tsp ground turmeric
- ¼ - ½ tsp Kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp black mustard seeds
- 400 g coconut milk
- ½ tsp salt
- 1 tbsp tamarind paste (see Tips)
- 450 g raw prawns peeled and with tails intact (see Tips)
- fresh coriander leaves for garnishing
- lemons cut into wedges, to serve
- Nutrition
- per 1 portion
- Calories
- 415.8 kcal / 1747 kJ
- Protein
- 28.1 g
- Fat
- 31.8 g
- Carbohydrates
- 8.2 g
- Fibre
- 5 g
- Saturated Fat
- 14.1 g
- Sodium
- 805.2 mg
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