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A delightful and tangy prawn curry from Sindhi cuisine, featuring juicy prawns in a flavorful tomato-onion gravy thickened with chickpea flour. A perfect weeknight meal served with hot steamed rice.
For 4 servings
Marinate the Prawns
Sauté Aromatics and Roast Besan
Build the Curry Gravy
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A delightful and tangy prawn curry from Sindhi cuisine, featuring juicy prawns in a flavorful tomato-onion gravy thickened with chickpea flour. A perfect weeknight meal served with hot steamed rice.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 282.66 calories per serving with 28.3g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Cook Prawns
Finish and Serve
For a richer, creamier curry, replace 1 cup of water with 1 cup of full-fat coconut milk. Add it at the very end with the prawns and simmer gently without bringing it to a rolling boil.
To make this dish vegetarian, substitute the prawns with 250g of paneer cubes or a mix of vegetables like potatoes, carrots, and peas. Add the vegetables after cooking the masala and simmer until tender before finishing the curry.
This gravy base works wonderfully with firm white fish fillets like cod, tilapia, or kingfish. Cut the fish into 2-inch pieces and add them to the gravy, cooking for 5-6 minutes until flaky.
Prawns are a fantastic source of high-quality, low-fat protein, which is essential for muscle repair, immune function, and maintaining a healthy metabolism.
This dish provides beneficial omega-3 fatty acids from the prawns, known to support cardiovascular health by reducing inflammation, lowering blood pressure, and improving cholesterol levels.
The curry is rich in spices like turmeric (curcumin), ginger, and garlic, which contain powerful anti-inflammatory and antioxidant compounds that help strengthen the immune system.
Tomatoes are a key ingredient, providing lycopene, a potent antioxidant that helps protect cells from oxidative stress and damage caused by free radicals.
A single serving of Sindhi Prawn Curry (approximately 375g) contains an estimated 300-350 calories. The exact count can vary based on the amount of oil used and the size of the prawns.
Yes, it is a well-balanced and nutritious dish. Prawns provide high-quality lean protein and omega-3 fatty acids. The base of tomatoes, onions, and spices like turmeric offers vitamins, minerals, and anti-inflammatory benefits. To make it even healthier, you can reduce the amount of oil.
Besan is traditional for thickening and adding a nutty flavor. If unavailable, you can omit it for a thinner gravy or thicken the curry by adding a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water during the final simmering stage.
Absolutely. The curry base (without the prawns) can be prepared a day in advance and refrigerated. When you're ready to eat, simply reheat the gravy until it simmers, then add the fresh prawns and cook for 3-4 minutes until done. This ensures the prawns remain perfectly tender.
This curry pairs perfectly with fluffy steamed basmati rice, which is ideal for soaking up the flavorful gravy. It also complements Indian flatbreads such as roti, chapati, or plain naan.