Prawn coconut curry
A Indian dinner for the galley that copes with rough seas, about 25 min hands-on.
- Dinner
- Indian
- ⏱ 25 min
- 🌊 Sea tolerance 4/5
- 🌶 Mild
- pescatarian
- gluten-free
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Frozen prawns (raw)560 g (140 g)
- Coconut milk (can)400 g (100 g)
- Canned chopped tomatoes320 g (80 g)
- Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
- Curry powder12 g (3 g)
- Ground turmeric4 g (1 g)
- Fresh ginger20 g (5 g)
- Basmati rice280 g (70 g)
Method
- Fry onion, ginger and spices.
- Add tomatoes and coconut milk; simmer 10 minutes.
- Add prawns for 3 minutes; serve with rice.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Celery, Shellfish (prawns, crab), Mustard — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 621
- protein
- 37 g
- fat
- 23 g
- carbs
- 69 g
- sugar
- 4 g
- fibre
- 5 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes