4 Serves
81 Mins
Clean and devein the prawns, then marinate them with a pinch of salt and turmeric powder.
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KenyanVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
2 mg / 1.7 mgFolate
104 µg / 400 µgCalcium
315 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
161 mg / 420 mgPhosphorus
429 mg / 1,250 mgPotassium
1214 mg / 4,700 mgSodium
928 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
18 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Heat coconut oil in a large heavy-bottomed pot over medium heat and add mustard seeds until they begin to pop.
Sauté the finely chopped onions and garlic until translucent, then stir in the curry leaves and spices.
Pour in the coconut milk and tamarind paste, bringing the mixture to a gentle simmer to thicken the sauce.
Add the marinated prawns to the curry and cook until they turn pink and opaque, then season with salt and pepper to taste.
Remove from heat and serve the curry hot, garnished with fresh herbs if desired.
14
g52
g8
g
British
Scottish