Skinny Shrimp Curry and Coconut Rice Recipe

So I got one of my favourite compliments of all time recently, the "Oh, I read your blog, I really like it" or other variation. Fellow bloggers out there will understand when I say that finding out that 'actual people' read your blog is one of the best feelings in the world, I feel like my little corner in the big big interweb is actually useful to someone and that gets me all smiley :) :) :)

The person made a comment about really liking the health/foodie posts and since I haven't done one in a little while I decided to do a recipe post, welcome to "Skinny Shrimp Curry" as done by The Londoner. (In case you haven't noticed, I'm slightly obsessed with her blog! She does post the most amazing "skinny" recipes alongside a couple of really yummy looking "not-so-skinny" ones. This particular recipe has calories only 300 calories in a big bowl! Sorry I can't come up with anything more concrete!

So let's get started with the ingredients, I've slightly modified her recipe to suit what I had in my cupboard at the time:

• Olive Oil
• 1 onion, finely chopped
• 2 cloves of garlic, crushed
• Piece of ginger the size of your thumb, grated
• 2-3 tbsps Hot Masala (depending on how hot you like your food)
• 2 tbsps of brown sugar
• 1 tin of plum tomatoes (blitzed quickly in the blender)
• 1 tbsp low fat greek yoghurt
• Salt & pepper to taste
• Aromat seasoning to taste (or you can use about 2 Maggi/Knorr cubes too)
• 250 g of prawns (mine were the kind that are already cooked)

• Chop the onions, grate the ginger and chop the garlic

• Heat the olive oil in a pan and then add in all the chopped ingredients, fry them in the oil until the garlic and ginger become fragrant and the onions soften and become translucent (3-5 minutes). Be careful not to let the garlic burn! Burnt garlic tastes foul!

• Add the plum tomatoes and stir it in, adding the aromat(maggi/knorr), salt, black pepper, hot masala and black pepper. You don't have to add them in all together, i find it easier to do them one at a time, tasting in between to make sure nothing becomes too overpowering.
• You will need to cook the tomatoes for a while so they lose some of their water and have a less distinctive "tomato-y" flavour. Cover your pot and leave it on medium heat for approximately 15 minutes or till you have a thick sauce. Don't forget to check back frequently.

• Because they are already cooked the prawns can be added near the end to heat them up. Then add the tbsp of greek yoghurt. I must admit I was pretty nervous about this step but it turned out to be THE best thing about the recipe! It also gives it a nice orange colour which I really liked!

The Londoner suggested eating this yummy curry on its own or with some na'an bread but being the African I am, some rice seemed necessary to eat the "stew" with! So I opted for some coconut rice which is so simple to make it barely needs a recipe!

You wash your rice to remove some of the starch, put it in a pot, open a can of coconut milk and pour it into the pot, add a sprinkling of salt and cover. Once the coconut milk has dried up you can add some more water if the rice still isn't cooked but I prefer to 'steam' the rice to softness so it doesn't lose the coconut taste. To do this I turn the heat to the lowest to prevent burning add a tiny bit of water, cover the pot firmly and leave it for a few minutes and voila! 

Serve it up and enjoy your yummy skinny shrimp curry and coconut rice whilst it's still hot! 

Voila!

Reni x