pakistani

Kokum Prawn Curry with Coconut and Curry Leaves

This simmered dish pairs prawns with coconut milk, kokum and curry leaves. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Low carb Keto Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

41 g Protein

21 g Carbohydrates

47 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

165g prawns (peeled, deveined) 165 kcal
13g vegetable oil 115 kcal
90g onion, finely chopped 36 kcal
11g ginger-garlic paste 9 kcal
135g coconut milk (full fat) 266 kcal
52g plain yogurt (whole milk) 32 kcal
4g kokum (dried) 11 kcal
1g curry leaves 0 kcal
1g mustard seeds 1 kcal
2g ground coriander 6 kcal
1g turmeric powder 2 kcal
2g salt 0 kcal

Cooking instructions

kokum (dried)
Soak kokum in 3 tbsp hot water for 5 minutes; keep both kokum and soaking liquid.
vegetable oilcurry leavesmustard seeds
Heat oil in a pan. Add curry leaves and mustard seeds; let them crackle.
onionginger-garlic paste
Add onion and saute until translucent, then add ginger-garlic paste for 30 seconds.
coconut milk (full fat)kokum (dried)ground corianderturmeric powder
Stir in turmeric and ground coriander. Add coconut milk and kokum with its liquid; simmer 3 minutes.
prawns (peeledsalt
Add prawns and salt; cook 4-5 minutes until just opaque.
plain yogurt (whole milk)
Lower heat and stir in yogurt to round the sauce. Simmer 1 minute without boiling hard.
Serve hot with your choice of side.