Fenugreek Prawns
Elevate your seafood game with this aromatic and flavorful Fenugreek Prawns recipe! Succulent prawns are perfectly cooked in a spiced tomato base infused with the earthy bitterness of fresh fenugreek leaves and the warmth of Indian spices like cumin, mustard seeds, and garam masala. This quick and easy dish, ready in just 35 minutes, strikes a beautiful balance between rich, smoky flavors and a hint of freshness from ginger and coriander. Perfect for serving with steamed rice or fluffy flatbreads, Fenugreek Prawns is a must-try for lovers of bold, comforting curries that pack a nutritious punch.
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Recipe Information
Ingredients
- 500 grams Prawns (cleaned and deveined)
- 1 cup Fresh fenugreek leaves (methi)
- 1 large Onion (finely chopped)
- 1 large Tomato (finely chopped)
- 4 pieces Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 2 pieces Green chilies (slit lengthwise)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 100 ml Water
- 2 tablespoons Fresh coriander leaves (chopped, for garnish)
Instructions
Wash the prawns thoroughly and pat them dry with a paper towel. Set them aside.
Heat the vegetable oil in a large pan or skillet over medium heat.
Add the mustard seeds and cumin seeds to the hot oil. Let them sputter for about 30 seconds to release their aroma.
Add the finely chopped onion to the pan and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic, grated ginger, and slit green chilies. Cook for 1-2 minutes until fragrant.
Mix in the turmeric powder, red chili powder, and coriander powder. Stir well to coat the onions with the spices.
Add the chopped tomato to the pan and cook until it softens and the mixture becomes a thick paste, around 5 minutes.
Add the washed fenugreek leaves to the pan and sauté for 2-3 minutes until they wilt and reduce in volume.
Stir in the prawns and sprinkle with salt. Mix well so the prawns are evenly coated with the spice mixture.
Pour in 100ml of water and let the prawns cook for 5-7 minutes, or until they turn pink and are fully cooked. Avoid overcooking as prawns can become rubbery.
Sprinkle the garam masala over the dish and stir gently to incorporate.
Taste and adjust seasoning as needed.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or flatbreads.
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 642 mg | 28% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.2 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 140 mg | 11% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 712 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
