Low Carb Prawn Masala
Bursting with bold Indian flavors, this Low Carb Prawn Masala is a delightful combination of succulent prawns and an aromatic blend of spices. Sautéed in coconut oil, cumin seeds, and a medley of turmeric, coriander, and garam masala, this dish offers a rich, hearty taste without the heavy carbs. Juicy tomatoes and crunchy green bell peppers bring a fresh, vibrant twist, while a splash of zesty lemon juice and a garnish of fresh coriander leaves elevate the flavor to perfection. Ready in just 35 minutes, this one-pan recipe is not only quick and easy but also keto-friendly and packed with protein. Serve this flavorful prawn curry on its own or alongside cauliflower rice for a wholesome and satisfying low-carb meal. Perfect for seafood enthusiasts and those seeking healthy, low-carb dinner ideas!
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Ingredients
- 500 grams raw prawns, peeled and deveined
- 2 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 2 medium tomatoes, finely chopped
- 0.5 teaspoon salt
- 2 tablespoons fresh coriander leaves, chopped
- 1 medium green bell pepper, chopped
- 1 tablespoon fresh lemon juice
Directions
Step 1
Begin by rinsing the prawns under cold water and pat them dry with paper towels.
Step 2
Heat the coconut oil in a large pan over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.
Step 3
Add the chopped onions to the pan and sauté them until they become translucent, about 3-4 minutes.
Step 4
Stir in the ginger-garlic paste and cook for another 2 minutes while stirring continuously.
Step 5
Lower the heat slightly and add the turmeric powder, red chili powder, coriander powder, and garam masala. Stir well to coat the onions and create a fragrant base.
Step 6
Add the chopped tomatoes and salt to the pan. Cook them down for 5 minutes, allowing them to soften and integrate with the spices, stirring occasionally.
Step 7
Once the tomatoes are cooked and oil starts to separate from the masala mixture, add the chopped green bell pepper and mix well.
Step 8
Increase the heat to medium and add the prawns to the pan, making sure to stir them into the masala so they are evenly coated with the spices.
Step 9
Cook the prawns for 5-6 minutes, stirring occasionally until they are opaque and cooked through.
Step 10
Turn off the heat, sprinkle the cooked prawn masala with fresh coriander leaves and drizzle with lemon juice.
Step 11
Gently stir and serve hot, garnished with additional fresh coriander if desired.
Nutrition Facts
| Serving size | (1045.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 909.6 |
| Total Fat 31.8g | 0% |
| Saturated Fat 23.9g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 945mg | 0% |
| Sodium 1958.0mg | 0% |
| Total Carbohydrate 36.2g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 14.9g | |
| Protein 126.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 477.6mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 2514.1mg | 0% |
Source of Calories