Description
A flavorful and aromatic Cardamom Coconut Prawn Curry that combines the richness of coconut cream with the warmth of spices.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon coconut oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, finely chopped
- 1 tablespoon ground cardamom
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 can (14 ounces) coconut cream
- 1 cup chopped tomatoes (fresh or canned)
- 1 tablespoon lemon juice
- Salt to taste
- Chopped fresh parsley, for garnish
Instructions
- In a large saucepan, heat the coconut oil over medium heat.
- Add the diced onion and sauté until soft and golden, about 5-6 minutes.
- Incorporate the minced garlic and chopped ginger, cooking for another minute until aromatic.
- Sprinkle in the ground cardamom, coriander, and turmeric, stirring continuously for 1-2 minutes to enhance the spices’ flavors.
- Pour in the coconut cream and chopped tomatoes, mixing thoroughly.
- Allow the mixture to come to a gentle boil, then reduce the heat and let it simmer for about 10 minutes to deepen the flavors.
- Introduce the shrimp into the saucepan and cook for 5-7 minutes, or until they are fully cooked and have a lovely pink hue.
- Add the lemon juice and adjust the salt according to your taste.
- Take off the heat and sprinkle with fresh parsley before serving.
Notes
- For an extra layer of flavor, consider adding a dash of chili powder or some finely chopped bell peppers when sautéing the onions.
- Serve this delightful curry with fluffy basmati rice or warm pita bread for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: varies
- Fat: 22g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 24g
- Cholesterol: varies