Low Carb Prawn Masala
Elevate your weeknight dinner with this flavorful and healthy Low Carb Prawn Masala, a quick and satisfying dish perfect for those seeking a lighter, protein-packed meal. Succulent prawns are simmered in a fragrant blend of spices, including turmeric, garam masala, and cumin, creating a velvety masala base enriched with the tang of tomatoes and vibrant green bell peppers. Cooked in wholesome coconut oil, this dish is naturally low-carb and gluten-free, making it ideal for keto and paleo diets. Ready in just 35 minutes, it’s an effortless yet impressive recipe sure to delight your taste buds. Serve it fresh with a sprinkle of coriander and a drizzle of lemon juice for a zesty finish that complements its bold flavors beautifully.
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Recipe Information
Ingredients
- 500 grams raw prawns, peeled and deveined
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 2 medium tomatoes, finely chopped
- 0.5 teaspoon salt
- 2 tablespoons fresh coriander leaves, chopped
- 1 medium green bell pepper, chopped
- 1 tablespoon fresh lemon juice
Instructions
Begin by rinsing the prawns under cold water and pat them dry with paper towels.
Heat the coconut oil in a large pan over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the chopped onions to the pan and sauté them until they become translucent, about 3-4 minutes.
Stir in the ginger-garlic paste and cook for another 2 minutes while stirring continuously.
Lower the heat slightly and add the turmeric powder, red chili powder, coriander powder, and garam masala. Stir well to coat the onions and create a fragrant base.
Add the chopped tomatoes and salt to the pan. Cook them down for 5 minutes, allowing them to soften and integrate with the spices, stirring occasionally.
Once the tomatoes are cooked and oil starts to separate from the masala mixture, add the chopped green bell pepper and mix well.
Increase the heat to medium and add the prawns to the pan, making sure to stir them into the masala so they are evenly coated with the spices.
Cook the prawns for 5-6 minutes, stirring occasionally until they are opaque and cooked through.
Turn off the heat, sprinkle the cooked prawn masala with fresh coriander leaves and drizzle with lemon juice.
Gently stir and serve hot, garnished with additional fresh coriander if desired.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 1958 mg | 85% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 14.9 g | ||
| Protein | 126.3 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2514 mg | 53% | |
*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.
