Coconut Jinga
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By Nicola Jones
Coconut Jinga
5 steps
Prep:10minCook:15min
A creamy prawn and coconut curry served on a bed of basmati rice and a side of mango chutney
Updated at: Thu, 23 May 2024 16:46:35 GMT
Nutrition balance score
Unbalanced
Glycemic Index
30
Low
Glycemic Load
4
Low
Nutrition per serving
Calories324.8 kcal (16%)
Total Fat18.7 g (27%)
Carbs13.6 g (5%)
Sugars3.6 g (4%)
Protein27.4 g (55%)
Sodium927.2 mg (46%)
Fiber5.5 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Heat the oil in a frying pan or wok and cook the onion and ginger until soft.
Step 2
Add the curry paste and gently fry for 2 minutes.
Step 3
Dissolve the creamed coconut in the hot water in a jug then stir into the onion and ginger mix with the prawns.
Step 4
Add the tomatoes, tomato puree and lemon juice.
Step 5
Simmer for 5 minutes. Serve hot on the bed of rice, garnished with the desiccated coconut and the chutney on the side.
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