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Quick and Easy Indian Prawn Curry

yield: 2 total time: 30 minutes
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Ingredients

  • 1 tablespoon coconut oil substitute with any mildly flavoured oil
  • 1/2 teaspoon brown mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 1/4 teaspoon black onion seeds
  • 1 onion Medium, Thinly Sliced
  • 2 garlic cloves
  • 2 1/2 tablespoons ginger grated
  • 1 teaspoon chili powder I use Kashmiri chili powder, or to taste
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 dried chili
  • 3 3/8 tablespoons tomato passata
  • 3 3/8 tablespoons tamarind paste
  • 1/2 teaspoon white wine vinegar
  • 9/16 pound prawns
  • fresh coriander for garnish, optional
  • 1 cup white flour half and half wholemeal flour and plain
  • 1/8 teaspoon salt
  • 1 teaspoon cumin seeds
  • 2 tablespoons melted butter traditionally ghee would be used but I am all out and melted butter works fine.
  • 5 1/16 tablespoons luke warm water

Nutrition

  • Calories : 560 calories
  • Carbohydrate : 64 grams
  • Cholesterol : 165 milligrams
  • Fat : 21 grams
  • Fiber : 5 grams
  • Protein : 28 grams
  • SaturatedFat : 13 grams
  • Sodium : 440 milligrams
  • Sugar : 7 grams
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