A lower-calorie way to make Prawn Curry
Prawn Curry: reduce the tomato masala fully before adding prawns for only their final few minutes; prawns form a loose C and the sauce clings without water
Prawn Curry: reduce the tomato masala fully before adding prawns for only their final few minutes. raw prawns, tinned tomatoes, onions, spinach, low-fat yoghurt. prawns form a loose C and the sauce clings without water.. This measured British recipe serves eight at about 420 kcal per portion.
Prawn Curry should remain recognisable after it is lightened. reduce the tomato masala fully before adding prawns for only their final few minutes. raw prawns, onions, ginger. prawns form a loose C and the sauce clings without water. spinach, low-fat yoghurt, ginger, garlic, garam masala. prawns form a loose C and the sauce clings without water. reduce the tomato masala fully before adding prawns for only their final few minutes.
What changes—and what stays
From a restaurant portion with unmeasured oil and sides often reaches 600–800 kcal to 420 calories
reduce the tomato masala fully before adding prawns for only their final few minutes; 24 g oil for eight portions; prawns form a loose C and the sauce clings without water. spinach, low-fat yoghurt, ginger, garlic, garam masala. prawns form a loose C and the sauce clings without water. reduce the tomato masala fully before adding prawns for only their final few minutes.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | reduce the tomato masala fully before adding prawns for only their final few minutes; 24 g oil for eight portions; prawns form a loose C and the sauce clings without water. | spinach, low-fat yoghurt, ginger, garlic, garam masala. prawns form a loose C and the sauce clings without water. reduce the tomato masala fully before adding prawns for only their final few minutes. |
How the flavor stays
spinach, low-fat yoghurt, ginger, garlic, garam masala. prawns form a loose C and the sauce clings without water. reduce the tomato masala fully before adding prawns for only their final few minutes.
A cost rule that survives inflation
raw prawns, tinned tomatoes, onions, garlic, garam masala. reduce the tomato masala fully before adding prawns for only their final few minutes. Prawn Curry.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 800 graw prawns
- 500 gtinned tomatoes
- 350 gonions
- 250 gspinach
- 180 glow-fat yoghurt
- 100 gginger
- 30 ggarlic
- 12 ggaram masala
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare the measured ingredients
reduce the tomato masala fully before adding prawns for only their final few minutes: raw prawns, tinned tomatoes, onions. Measure and prepare them so they cook evenly.
Look for: raw prawns, tinned tomatoes, onions: prawns form a loose C and the sauce clings without water. They should be evenly sized and free of excess surface moisture.
Step 2 · follow the visible cue
Build the defining flavour
spinach, low-fat yoghurt, ginger: prawns form a loose C and the sauce clings without water. Combine them in the order that builds flavour without scorching.
Look for: spinach, low-fat yoghurt, ginger: reduce the tomato masala fully before adding prawns for only their final few minutes. Look for rounded aromas with no burnt specks or separated oil.
Step 3 · follow the visible cue
Cook with controlled heat
Prawn Curry — reduce the tomato masala fully before adding prawns for only their final few minutes; garlic, garam masala. Add them while controlling heat and moisture.
Look for: prawns form a loose C and the sauce clings without water; garlic, garam masala, Prawn Curry. The final accents should remain visible and balanced.
Step 4 · follow the visible cue
Finish and verify the texture
prawns form a loose C and the sauce clings without water. Rest briefly, make one final texture check, and divide Prawn Curry into eight portions.
Look for: Prawn Curry: reduce the tomato masala fully before adding prawns for only their final few minutes; prawns form a loose C and the sauce clings without water. No unwanted water or fat should pool at the edge.
Calories at the same serving size
189 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Prawn Curry promptly and refrigerate in a sealed container for up to 2 days. Reheat only the needed portion until piping hot, keeping crisp or fresh parts separate.
Cool Prawn Curry promptly and refrigerate in a sealed container for up to 2 days. Reheat only the needed portion until piping hot, keeping crisp or fresh parts separate.
Frequently asked questions
Can I prepare Prawn Curry ahead?
Yes. Prepare and chill the base in advance, but complete the final cooking, crisping, or dressing close to serving so the intended texture is preserved. Cool Prawn Curry promptly and refrigerate in a sealed container for up to 2 days. Reheat only the needed portion until piping hot, keeping crisp or fresh parts separate.
Does the calorie estimate for Prawn Curry include sides?
No. It covers one of eight portions made from the listed measured ingredients; drinks, bread, rice, sauces, and other sides are counted separately. reduce the tomato masala fully before adding prawns for only their final few minutes; 24 g oil for eight portions; prawns form a loose C and the sauce clings without water..
- raw prawns800 g
- tinned tomatoes500 g
- onions350 g
- spinach250 g
CaloNote · mobile analysis example
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Photograph the finished plate in CaloNote, review the detected ingredients and portion, and correct the estimate before saving.
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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