Creamy Indian Prawn Stew
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
416
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 416 cal. | (20 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 15.8 mg | (132 %) | ||
| Vitamin K | 14.7 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 583 mg | (15 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 137 μg | (69 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 228 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup sunflower oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 1 Tbsp fresh ginger (minced)
- 1 tsp tomato puree
- 1 Tbsp ground cilantro
- ½ tsp ground Cumin
- ½ tsp cayenne pepper
- ¼ tsp Turmeric
- 1 ⅔ cups Coconut milk
- 2 ½ cups shrimp (de-veined but with tails intact)
- salt
- peppers
- lemon juice (to taste)
- cilantro (to garnish)
Preparation steps
1.
Heat the sunflower oil in a casserole dish over a medium heat and sweat the onion for 4-5 minutes until soft, stirring occasionally.
2.
Add the ginger and garlic and cook for a further 2-3 minutes, stirring occasionally.
3.
Add the spices with some salt and pepper, increase the heat a little and cook for 1 minute.
4.
Stir in the tomato puree, then the coconut milk and bring to a simmer.
5.
Add a little water if it looks too thick, it should have a thin soup-like consistency.
6.
Add the shrimp and simmer for 3-5 minutes until they are just cooked. Remove from the heat, add lemon juice and adjust the seasoning to taste.
7.
Spoon into serving bowls and garnish with coriander leaves before serving.
