Hot and Sour Indian Shrimp

0
Average: 0 (0 votes)
(0 votes)
Hot and Sour Indian Shrimp
share Share
print
bookmark_border Copy URL
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
413
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie413 cal.(20 %)
Protein48 g(49 %)
Fat18 g(16 %)
Carbohydrates13 g(9 %)
Sugar added6 g(24 %)
Roughage1.9 g(6 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.3 μg(7 %)
Vitamin E10.9 mg(91 %)
Vitamin K16.8 μg(28 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin15.8 mg(132 %)
Vitamin B₆0.5 mg(36 %)
Folate73 μg(24 %)
Pantothenic acid0.6 mg(10 %)
Biotin10.2 μg(23 %)
Vitamin B₁₂4.2 μg(140 %)
Vitamin C27 mg(28 %)
Potassium963 mg(24 %)
Calcium251 mg(25 %)
Magnesium202 mg(67 %)
Iron3.7 mg(25 %)
Iodine220 μg(110 %)
Zinc5.8 mg(73 %)
Saturated fatty acids12.7 g
Uric acid376 mg
Cholesterol340 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
2 cloves garlic cloves
2 ⅔ cups beefsteak Tomatoes
1 Tbsp Ghee
1 Tbsp Garam Masala (hot)
cup fish stock
1.333 cups Coconut milk
4 cups shrimp (shelled and cleaned)
2 Tbsps honey
2 Tbsps Vinegar
salt
cayenne pepper
1 Tbsp cilantro (chopped)
How healthy are the main ingredients?
TomatoCoconut milkhoneyGheegarlic clovesalt
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Sieve, 1 Pot, 1 Bowl, 1 Small bowl, 1 Whisk, 1 Tablespoon, 1 Teaspoon, 1 Skillet, 1 Wooden spoon, 1 Peeler, 1 Slotted spoon

Preparation steps

1.
Peel and finely chop the garlic. Drop the tomatoes into boiling water for a few seconds, refresh in cold water, then skin, quarter, deseed and dice. Heat the ghee in a frying pan and briefly sauté the garam masala. Add the garlic and fry briefly then deglaze with fish stock. Bring to the boil and add the coconut milk. Simmer over a low heat for about 2 minutes. Add the shrimps and tomatoes. Add honey, vinegar, salt and cayenne pepper to taste, put a lid on the pan and cook very gently over a low heat for 2-3 minutes, until the shrimps are cooked. Serve sprinkled with coriander.