A silver wok is filled with prawns, chopped peppers and green vegetables

Indian stir-fried prawns

  • serves 2
  • Easy

Stir fragrant spices with juicy king prawns and sweet peppers for a protein-packed midweek meal ready in under half an hour

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*This recipe is gluten-free according to industry standards

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Ingredients

  • vegetable oil 2 tsp
  • black mustard seeds 1 tsp
  • curry leaves 8
  • onion 1 small, thinly sliced
  • red pepper ½, sliced
  • green pepper ½, sliced
  • garlic 3 cloves, finely chopped
  • ginger a thumb-sized piece, shredded
  • plum tomatoes 4, roughly chopped
  • raw peeled king prawns 180g pack
  • ground turmeric ½ tsp
  • ground cumin 1 tsp
  • coriander a small bunch, torn
  • rice to serve
  • lime 1, wedged to serve

Method

  • Step 1

    Heat the vegetable oil in a wok and cook the mustard seeds and curry leaves for a minute, then add the onion and peppers, and cook for 5 minutes until charring at the edges. Add the garlic and ginger, and cook for a minute, then add the tomatoes and 150ml of water. Cook over a high heat for 10 minutes until the tomatoes have broken down and become saucy.

  • Step 2

    Stir in the prawns, turmeric and cumin, and cook gently for 5 minutes until the prawns are cooked through. Season and stir in the coriander. Serve with rice and lime wedges to squeeze over.

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Nutritional Information

  • Kcals 150
  • Fat 4.6g
  • Saturates 0.4g
  • Carbs 11.2g
  • Sugars 9.4g
  • Fibre 5g
  • Protein 13.3g
  • Salt 1g
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