Goan-style Shrimp Curry
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
415
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 14.7 mg | (123 %) | ||
| Vitamin K | 14.7 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 541 mg | (14 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 110 μg | (55 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 183 mg | |||
| Cholesterol | 162 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 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)
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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