Prawn And Cucumber Curry Recipe

Prawn and cucumber curry is a delicious and refreshing dish that combines the flavors of succulent prawns and crisp cucumbers in a fragrant curry sauce. The prawns are cooked until tender and then simmered in a flavorful blend of spices, coconut milk, and tomatoes. The addition of cucumber adds a refreshing crunch to the curry, making it a perfect summer dish. Serve this curry with steamed rice or naan bread for a satisfying and flavorful meal.

3.6
21 Rating -
Rate
Non Vegdiet
15minstotal
15m.total
Prawn And Cucumber Curry
plan
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Ingredients for Prawn And Cucumber Curry Recipe

  • 250 gram Prawns, Peeled And Deveined
  • 1/2 Cucumber, Peeled And Diced
  • 1/2 Onion, Finely Chopped
  • 1 Tomatoes, Chopped
  • 1 cloves Cloves Of Garlic, Minced
  • 1/2 inch Ginger, Grated
  • 1 Green Chilies, Slit
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Cumin Powder
  • 1/2 teaspoon Coriander Powder
  • 1/4 teaspoon Chili Powder
  • 1/2 cup Coconut Milk
  • 1 tablespoon Oil
  • As required Salt To Taste
  • as required Fresh Coriander Leaves For Garnish

Directions: Prawn And Cucumber Curry Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and sauté onions until golden brown.
  • STEP 2.Add ginger, garlic, and green chilies and cook for a minute.
  • STEP 3.Add turmeric, cumin, coriander, and chili powder and cook for another minute.
  • STEP 4.Add tomatoes and cook until they soften.
  • STEP 5.Add coconut milk and simmer for 5 minutes.
  • STEP 6.Add prawns and cook until they turn pink and are cooked through.
  • STEP 7.Add cucumber and cook for another 2 minutes.
  • STEP 8.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

  • Make sure to devein the prawns before cooking.
  • Adjust the amount of green chilies and chili powder according to your spice preference.
  • You can add a squeeze of lemon juice for a tangy flavor.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Serve the curry with steamed rice or naan bread for a complete meal.
Nutrition
value
867
calories per serving
78 g Fat25 g Protein17 g Carbs23 g FiberOther

Current Totals

  • Fat
    78g
  • Protein
    25g
  • Carbs
    17g
  • Fiber
    23g

MacroNutrients

  • Carbs
    17g
  • Protein
    25g
  • Fiber
    23g

Fats

  • Fat
    78g

Vitamins & Minerals

  • Calcium
    106mg
  • Iron
    4mg
  • Vitamin A
    32mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    243mg
  • Vitamin B9
    2184mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    10mg
  • Vitamin E
    7mg
  • Copper
    1mcg
  • Magnesium
    112mg
  • Manganese
    2mg
  • Phosphorus
    330mg
  • Selenium
    17mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp