By Julia Yingling
Hot & Spicy Coconut Prawns
5 steps
Prep:20minCook:20min
From Chetnas cookbook!
Updated at: Sun, 29 Oct 2023 21:20:43 GMT
Nutrition balance score
Unbalanced
Glycemic Index
21
Low
Glycemic Load
2
Low
Nutrition per serving
Calories200.7 kcal (10%)
Total Fat15.9 g (23%)
Carbs7.5 g (3%)
Sugars2.1 g (2%)
Protein8.7 g (17%)
Sodium525 mg (26%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
1 lbshrimp
small
½ tspginger
2cloves garlic
¼ tspsalt
¼ tspchili powder
¼ tspturmeric
¼ tspfennel seeds
Crushed
oil
½ tspcurry powder
more to taste
¼ tspmustard powder
¼ tspfennel seeds
1green chilies
small
0.5red onions
0.5coconut milk
½ tspsalt
½ tspground turmeric
½ tspgaram masala
1 tspcoriander
¼ tspkashmiri chili powder
Cumin powder
to taste
cumin seeds
½ tsptomato paste
for color
Instructions
Step 1
Place the shrimp into a bowl with the dry rub ingredients and rub them thoroughly. Cover the bowl and leave to rest in the fridge for 15 minutes.
cloves garlic2 
fennel seeds¼ tsp
salt¼ tsp
shrimp1 lb
ginger½ tsp
turmeric¼ tsp
chili powder¼ tspStep 2
Heat oil over medium. Add curry leaves, Mustard, and fennel and let them sizzle for a few seconds.
mustard powder¼ tsp
curry powder½ tsp
oilfennel seeds¼ tspStep 3
Now stir in chili's and onions and cook until soft
green chilies1 
red onions0.5 Step 4
Add coconut with boiling water. Stir and cover for 10 minutes
coconut milk0.5 Step 5
Add salt, spices, and shrimp to the pan. Increase heat to high and cook for 5-6 minutes, until shrimp are pink and cooked through.
Cumin powder
tomato paste½ tspsalt½ tspground turmeric½ tsp
cumin seeds
garam masala½ tsp
coriander1 tspkashmiri chili powder¼ tspNotes
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Spicy
Under 30 minutes
