Easy Prawn Curry By Nehal
Prawn curry cooked in creamy coconut sauce. Pair with rice, malabar parotta or chapati
Ingredients
- 1 tsp refined oil
- 6 curry leaves (washed)
- 2 tbsp mustard seeds
- 5 cloves garlic (peeled)
- 4 g ginger (peeled)
- 1 green chili (remove stem)
- 2 pieces dried red chili (cut four)
- 0.5 tsp turmeric powder
- 0.25 tsp jeera powder (powder)
- 0.5 tsp black pepper
- 2 pieces onion (cut two)
- 250 g washed prawns (washed)
- 1 tomato (remove stem)
- 30 ml coconut milk
- 150 g coconut milk
Instructions
Add aromatics and spices to jar
Add refined oil, curry leaves, mustard seeds, garlic, ginger, green chili, dried red chili, turmeric powder, jeera powder, black pepper, and onions to The Upliance 2.0 jar. Select sauté mode at 95°C for 30 seconds with speed 14. The device will now sauté the aromatics.
The device will now cook the sauce
Add the blended paste to The Upliance 2.0 jar. Select the 'Making Sauce' preset (95°C for 5 minutes with speed 1, then 12 for 10 seconds; automatic stirring). The device will now cook the sauce.
Add prawns and coconut milk to jar
Add the washed prawns and 30 ml of coconut milk to The Upliance 2.0 jar. Select sauté mode at 95°C for 3 minutes with speed 14. The device will now cook the prawns. Add the remaining 150g coconut milk 10 minutes later. Select the 'Cooking Curry' preset (20°C for 10 seconds, then 95°C for 12 minutes; automatic stirring).
The dish is ready
The Upliance 2.0 will automatically signal completion. Pour the prawn curry from the jar into a bowl. Garnish as desired.
Why this recipe works better with The Upliance 2.0
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
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