Goan-style Shrimp Curry

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Goan-style Shrimp Curry
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Health Score:
95 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
415
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie415 cal.(20 %)
Protein24 g(24 %)
Fat33 g(28 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage1.2 g(4 %)
Vitamin A0 mg(0 %)
Vitamin D0.6 μg(3 %)
Vitamin E14.7 mg(123 %)
Vitamin K14.7 μg(25 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin7.9 mg(66 %)
Vitamin B₆0.2 mg(14 %)
Folate32 μg(11 %)
Pantothenic acid0.3 mg(5 %)
Biotin7.3 μg(16 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C11 mg(12 %)
Potassium541 mg(14 %)
Calcium134 mg(13 %)
Magnesium122 mg(41 %)
Iron3.4 mg(23 %)
Iodine110 μg(55 %)
Zinc3.2 mg(40 %)
Saturated fatty acids16.2 g
Uric acid183 mg
Cholesterol162 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
¼ cup sunflower oil
1 onion (finely chopped)
2 cloves garlic cloves (minced)
1 Tbsp fresh ginger (minced)
1 Tbsp ground cilantro
½ tsp ground Cumin
½ tsp cayenne pepper
¼ tsp Turmeric
1 tsp tomato puree
2 cups Coconut milk
2 cups Prawn (with tails intact)
salt
peppers
lemon juice (to taste)
cilantro (to garnish)
How healthy are the main ingredients?
Coconut milkgarlic clovegingeronionCumincayenne pepper

Preparation steps

1.
De-vein the king prawns removing the black strip that runs up the back.
2.
Heat the sunflower oil in a casserole dish over a medium heat and sweat the onion for 4-5 minutes until soft, stirring occasionally. 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. Stir in the tomato puree, and combine.
4.
Add the coconut milk and bring to a simmer. Add a little water if it looks too thick, it should have a thin soup-like consistency.
5.
Add the prawns and simmer for 3-5 minutes until they are just cooked. Remove from the heat, add lemon juice and adjust the seasoning to taste.
6.
Spoon into serving bowls and garnish with coriander leaves before serving.

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