A Delicious Healthy Fat Burning Curry

Yesterday on my facebook page I promised those who liked my post a delicious healthy fat-burning curry recipe. I couldn’t find one with all the ingredients but I’ve done the next best thing - I’ve found one with a good amount of spice and several other really healthy ingredients.

As you know I’m a big fan of real food and this recipe is exactly that! From yesterdays post you will recognise it has the metabolic super-power of red chillis, ginger and turmeric in it. It also has red onions which contain quercetin a natural anti-inflammatory that enhances liver function (important for fat loss), jumbo prawns which is good quality protein which is great for balancing blood sugar, and full-fat coconut milk which despite being a saturated fat actually aids fat loss.

If you want to make it even healthier have it with quinoa instead of rice...

This recipe serves 2 and is ready to eat in about 20mins. Enjoy!

Kerala Prawn Curry

Ingredients
2 red chillies split, cut into quarters lengthways and seeded
1 small red onion , chopped
2.5cm piece of fresh root ginger , peeled and chopped
1 tbsp vegetable or sunflower oil
1 tsp black mustard seeds
½ tsp fenugreek seeds
14 curry leaves , fresh or dried
½ tsp turmeric
½ tsp cracked black peppercorns
250g jumbo prawns , leave some with their tails on if you like
150ml full-fat coconut milk

Method
In a food processor, blitz the chillies, onion and ginger with 3 tbsp water into a smoothish paste - you may need to scrape it down the sides.

Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds, and curry leaves - they'll crackle and pop - and fry for 10 seconds. Add the onion paste, turn the heat down a tad and cook without colouring for about 5 minutes. Splash in some water if it starts to catch.

Add the turmeric and cracked peppercorns and stir the spices around for a few seconds before tipping in the prawns. Pour in the coconut milk and bring to a simmer, stirring all the time. The milk will take on a yellow colour from the turmeric. Cook for 1 minute until everything's heated through. Squeeze over some lime, sprinkle with fresh coriander and serve with rice.

I’m not so clever to make this up! I adapted from the BBC Good Food website. A great website full of ideas...