Butterflied Madagascan Prawns with a Goan Curry Sauce and a Spinach Salad

Luxurious giant prawns grilled with spicy coconut and mango curry, served with a fresh mint and baby spinach salad.

Healthy Seafood Dairy Free Gluten Free Curry Prawns Goan

Estimated Nutrition

Calories

630.1

kcal / serving

2520.4 kcal total

Carbs

21.1g

per serving

84.2 g total

Fat

52.6g

per serving

210.5 g total

Protein

18.2g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Tamarind Paste

Fruits

piece

Mango

finely diced

100

Coconut

fresh, grated

piece

Lime

juice only

Liquids

400

Coconut Milk

NutsSeeds

tsp

tsp

tsp

tsp

stick

broken up

piece

Garlic

cloves, chopped

0.5

bunch

Mint

fresh

OilsFats

Sunflower Oil

Olive Oil

Seafood

piece

Madagascan Prawns

butterflied

Vegetables

piece

Onion

small, finely chopped

piece

Red Chilli

seeds removed, finely chopped

Baby Spinach

Method

Fry onions in sunflower oil until golden-brown, then stir in spices, garlic, chilli, mango, and fresh coconut for 3 minutes.

Stuff the prawns with a portion of the spice mixture and grill for 3 minutes.

Combine the remaining spice mixture with coconut milk and tamarind paste in a pan and simmer for 2 minutes.

Plate the grilled prawns with the salad and drizzle with the warm curry sauce.

Toast cumin and coriander seeds in a small pan until they pop, then grind to a coarse powder.

Whisk lime juice and olive oil, then toss with spinach and mint leaves in a bowl.

Preheat the grill to high and arrange prawns on a baking tray.