Pathia Prawn Curry

PROS

This dish is sweet and tangy with a satisfying spicy kick.

The prawns are a good source of protein, low in fat and calories.

It is quick and easy to make.

CONS

This dish might be too spicy for some.

The high sodium content of the dish might not be suitable for people with high blood pressure or hypertension.

HEALTH & BENEFITS

Prawns are an excellent source of protein, low in saturated fat, and a good source of omega-3 fatty acids.
The spices used in this dish, such as cinnamon, ginger, and fenugreek seeds, have anti-inflammatory and antioxidant properties that may help reduce inflammation and lower the risk of chronic diseases.

	1 lb prawns , meat thawed and drained
	8 ounces butter
	1 medium onion , sliced
	2 ounces desiccated coconut
	1 teaspoon chili powder
	2 teaspoons paprika
	1/2 teaspoon ground cinnamon
	2 bay leaves
	1 teaspoon garam masala
	2 teaspoons fenugreek seeds
	1 teaspoon ground ginger
	4 ounces tomato puree
	1/2 pint plain yogurt

1.	Melt the butter in a large pan over medium-high heat.
2.	Add the sliced onions and saute until golden brown.
3.	Add the desiccated coconut, chili powder, paprika, ground cinnamon, bay leaves, garam masala, fenugreek seeds, and ground ginger to the pan. Stir and cook for 2-3 minutes until fragrant.
4.	Add the tomato puree and stir well. Cook for another 2-3 minutes until the tomato puree is heated through.
5.	Add the prawns to the pan and stir well to coat them with the spice mixture.
6.	Reduce the heat to medium-low and simmer for 5-7 minutes until the prawns are cooked through.
7.	Stir in the plain yogurt and cook for another 1-2 minutes until heated through.
8.	Serve the Pathia Prawn Curry hot with basmati rice or naan bread.

Sweet and tangy Pathia Prawn Curry recipe

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