Tamil-Style Crispy Prawn & Spinach Curry with Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tamil-Style Crispy Prawn & Spinach Curry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Tamil-Style Crispy Prawn & Spinach Curry with Brown Rice

Pan-seared prawns simmered in a fragrant coconut and curry leaf sauce with fresh spinach, served over nutty brown rice for a satisfying, spicy finish.

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NUTRITION

448kcal
Protein
16.1g
Fat
21g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

50g Prawns, peeled and deveined

150g Cooked Brown Rice

1 tbsp Coconut Oil

50g Red Onion, finely chopped

50g Tomato, diced

30g Fresh Baby Spinach

60ml Light Coconut Milk

1 tsp Ginger Garlic Paste

Mustard seeds, Curry leaves, Turmeric, and Chili powder

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PREPARATION

  • 1

    Heat half of the coconut oil in a pan over medium-high heat and sear the prawns for 1-2 minutes per side until they develop a golden crust, then remove and set aside.

  • 2

    In the same pan, add the remaining coconut oil and temper the mustard seeds and fresh curry leaves until they begin to crackle.

  • 3

    Add the chopped onions and sauté until translucent, then stir in the ginger-garlic paste and cook until fragrant.

  • 4

    Add the diced tomatoes along with turmeric and chili powder, cooking until the tomatoes soften and the oil starts to separate.

  • 5

    Pour in the light coconut milk and add the baby spinach, stirring gently until the leaves wilt into the sauce.

  • 6

    Return the seared prawns to the pan, tossing them briefly in the sauce to warm through without losing their texture.

  • 7

    Serve the prawn curry immediately over the warm cooked brown rice.

Tamil-Style Crispy Prawn & Spinach Curry with Brown Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tamil-Style Crispy Prawn & Spinach Curry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Tamil-Style Crispy Prawn & Spinach Curry with Brown Rice

Pan-seared prawns simmered in a fragrant coconut and curry leaf sauce with fresh spinach, served over nutty brown rice for a satisfying, spicy finish.

NUTRITION

448kcal
Protein
16.1g
Fat
21g
Carbs
50.1g

SERVINGS

1 serving

INGREDIENTS

50g Prawns, peeled and deveined

150g Cooked Brown Rice

1 tbsp Coconut Oil

50g Red Onion, finely chopped

50g Tomato, diced

30g Fresh Baby Spinach

60ml Light Coconut Milk

1 tsp Ginger Garlic Paste

Mustard seeds, Curry leaves, Turmeric, and Chili powder

PREPARATION

  • 1

    Heat half of the coconut oil in a pan over medium-high heat and sear the prawns for 1-2 minutes per side until they develop a golden crust, then remove and set aside.

  • 2

    In the same pan, add the remaining coconut oil and temper the mustard seeds and fresh curry leaves until they begin to crackle.

  • 3

    Add the chopped onions and sauté until translucent, then stir in the ginger-garlic paste and cook until fragrant.

  • 4

    Add the diced tomatoes along with turmeric and chili powder, cooking until the tomatoes soften and the oil starts to separate.

  • 5

    Pour in the light coconut milk and add the baby spinach, stirring gently until the leaves wilt into the sauce.

  • 6

    Return the seared prawns to the pan, tossing them briefly in the sauce to warm through without losing their texture.

  • 7

    Serve the prawn curry immediately over the warm cooked brown rice.