Low Sodium Delicious Prawn Curry
Dive into the vibrant flavors of this Low Sodium Delicious Prawn Curry, a perfect balance of creaminess and spice with a health-conscious twist. Featuring tender, succulent prawns simmered in a rich coconut milk base, this recipe skips the added salt while packing in bold aromas from turmeric, cumin, garam masala, and cayenne pepper. Fresh ginger, garlic, and tomato puree create a beautifully layered curry that’s both satisfying and wholesome. With minimal prep time and a straightforward cooking process, this dish is ideal for weeknight dinners or special occasions. Serve it hot, garnished with fresh cilantro and a splash of lemon juice, alongside fluffy steamed rice or warm naan for a comforting, low-sodium treat that's bursting with flavor.
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Recipe Information
Ingredients
- 500 grams prawns
- 2 tablespoons coconut oil
- 1 large onion
- 1 tablespoon ginger
- 3 cloves garlic
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 0.5 teaspoon cayenne pepper
- 400 ml coconut milk
- 200 grams tomato puree
- 2 tablespoons fresh cilantro
- 2 tablespoons lemon juice
- 0.25 teaspoon black pepper
Instructions
Start by cleaning and deveining the prawns. Rinse them thoroughly and set aside.
Finely chop the onion, and mince the ginger and garlic.
In a large pan, heat the coconut oil over medium heat. Add the chopped onion and sauté until it turns translucent, about 5 minutes.
Add the minced ginger and garlic to the pan and sauté for another 2 minutes, until fragrant.
Stir in the turmeric, coriander, cumin, garam masala, and cayenne pepper, cooking for 1-2 minutes to toast the spices.
Pour in the tomato puree and cook for 3-4 minutes, allowing the flavors to meld.
Reduce the heat and gently stir in the coconut milk, mixing well.
Allow the curry base to simmer for about 5 minutes, stirring occasionally.
Add the prawns to the pan, ensuring they are submerged in the curry sauce.
Cook the prawns for 5-7 minutes until they turn pink and are cooked through.
Season the curry with black pepper, adjusting to taste.
Remove the curry from heat and stir in the lemon juice.
Garnish with fresh cilantro before serving.
Serve the prawn curry hot with steamed rice or your choice of bread.
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1055 mg | 352% | |
| Sodium | 4869 mg | 212% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 49.1 g | ||
| Protein | 122.9 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 625 mg | 48% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2750 mg | 59% | |
*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.
