Prawn Masala (Shrimp Curry)

Packed with lean protein from shrimp and served with a balanced portion of rice, this dish delivers rich Indian masala flavor using controlled amounts of ghee and coconut milk.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 700 g (24.7 oz) peeled raw shrimp · 497 kcal in the whole recipe
• 100 g (1/2 cup) dry basmati rice · 360 kcal in the whole recipe
• 220 g (2 medium) chopped onions · 88 kcal in the whole recipe
• 260 g (2 medium) diced tomatoes · 47 kcal in the whole recipe
• 12 g (2 tbsp) grated fresh ginger · 10 kcal in the whole recipe
• 16 g (4 cloves) minced garlic · 24 kcal in the whole recipe
• 13 g (1 tbsp) ghee · 114 kcal in the whole recipe
• 50 g (3 tbsp) canned coconut milk · 115 kcal in the whole recipe
• 15 g (1/2 cup) finely chopped fresh cilantro · 4 kcal in the whole recipe
• 1 tsp each garam masala, turmeric, cumin, chili powder, and salt

Method

1. Rinse the rice and boil in water with a pinch of salt until tender, then drain and set aside.

   

2. Heat ghee in a deep pan over medium heat; sauté chopped onion, grated ginger, and minced garlic for 5-6 minutes until golden.

   

3. Add diced tomatoes, garam masala, turmeric, cumin, chili powder, and salt; cook for 5 minutes until tomatoes break down into a thick gravy.

   

4. Stir in coconut milk and raw shrimp; simmer on low heat for 4-5 minutes until shrimp turn pink and cook through.

   

5. Stir chopped fresh cilantro into the masala, remove from heat, and serve hot over the cooked basmati rice.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.