Prawn Curry with Raita

A vibrant prawn curry infused with handmade spice paste, finished with fresh spinach and a cooling mint yoghurt raita.

Healthy Seafood Spicy Curry Prawns

Estimated Nutrition

Calories

915.2

kcal / serving

915.2 kcal total

Carbs

57.8g

per serving

57.8 g total

Fat

58.4g

per serving

58.4 g total

Protein

38.6g

per serving

38.6 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

100

Plain Yoghurt

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

100

Rice

boiled, for serving

Liquids

White Wine

NutsSeeds

tsp

Coriander Seed

tsp

Cumin Seed

0.5

tsp

Turmeric

ground

pod

Cardamom

clove

Garlic

roughly chopped

tbsp

Mint

fresh, finely chopped

Salt

to taste

OilsFats

Olive Oil

Seafood

piece

Prawn

large, peeled and deveined

Vegetables

tsp

Ginger

ground

piece

Scotch Bonnet Chilli

seeds removed, halved

0.5

piece

Onion

finely sliced

piece

Tomato

ripe, chopped

100

Spinach

leaves

Method

Serve the curry with boiled rice and the prepared raita.

Fry the spice paste, chillies, and onion in oil for five minutes until softened.

Pour in the wine and simmer until the liquid is reduced by half.

Add tomatoes, prawns, and cream, then simmer for 4 minutes until prawns are pink.

Stir in the spinach until just wilted.

Mix the yoghurt, mint, lemon juice, and salt in a bowl to make the raita.

Pound spices, garlic, and ginger in a mortar and pestle, then stir in lemon juice to form a paste.