Nutrition balance score
Unbalanced
Glycemic Index
25
Low
Glycemic Load
2
Low
Nutrition per serving
Calories317.2 kcal (16%)
Total Fat13.4 g (19%)
Carbs8.3 g (3%)
Sugars3.4 g (4%)
Protein37.6 g (75%)
Sodium1210.1 mg (61%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the spice mixture:
2 teaspoonscoriander seeds
2 teaspoonscumin seeds
1 teaspooncaraway seeds
¼ teaspoonchilli flakes
sea salt
Main:
Instructions
Step 1
To make the spice mixture, put the coriander seeds, cumin seeds, caraway seeds, pepper (or chilli) flakes and a generous pinch of sea salt into a pestle and mortar and pound together until you have a fine powder. Alternatively, if you have a hand-held blender with a jar attachment you can use this. Add to the prawns in a large bowl and toss together to evenly coat the prawns in the spices.
Step 2
Heat a medium non-stick frying pan over a high heat and add 2 tablespoons of coconut oil. Add the prawns and cook for 3 to 4 minutes, turning frequently until they turn pink and are cooked through. Remove the prawns from the pan and set aside.
Step 3
Return the pan to a medium heat, add another tablespoon of coconut oil and wilt the spinach for 1 to 2 minutes. Stir in the chopped coriander. Lower the heat and return the prawns to the pan. Stir in the yoghurt, lemon zest and juice and season to taste with salt and pepper.
Step 4
Cook for 1 to 2 minutes until the sauce is creamy and slightly thickened, then remove from the heat and serve immediately.
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