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    Prawn Curry

    (Total Time: 20 MIN| Serves: 4)

    2 lbs prawns, peeled and deveined
    1 large onion, chopped
    2 garlic cloves, minced
    ½ cup coriander leaves, chopped
    1 tbsp olive oil
    2 cups fish stock

    1 tbsp fresh ginger, grated
    ½ tsp turmeric powder
    ¼ tsp red chili powder
    ¼ tsp cinnamon, ground
    ½ tsp salt


    1. Plug in your instant pot and grease the stainless steel insert with olive oil. Press the ”Saute” button and add prawns. Cook for 2-3 minutes on each side.
    2. Add onions, garlic, and all the spices. Stir-fry for 2 more minutes.
    3. Pour in the fish stock and add coriander. Stir well and securely lock the lid.
    4. Adjust the steam release handle and press the ”Manual” button. Set the timer for 5 minutes and cook on ”High” pressure.
    5. When done, perform a quick release of the pressure by moving the valve to the ”Venting” position.
    6. Open the pot and transfer the curry to a serving pot.
    7. Sprinkle with some fresh parsley or green onions before serving.
    8. Enjoy!

    Per Serving (Calories 344 | Total Fats 8.5g | Net Carbs: 7.7g | Protein: 55g |Fiber: 1.2g)