Prawn and Tropical Fruit Curry

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Prawn and Tropical Fruit Curry
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
395
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie395 kcal(19 %)
Protein34.35 g(35 %)
Fat12.86 g(11 %)
Carbohydrates41.23 g(27 %)
Sugar added0 g(0 %)
Roughage7.05 g(24 %)
Vitamin A548.5 mg(68,563 %)
Vitamin D0 μg(0 %)
Vitamin E2.63 mg(22 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.11 mg(10 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.37 mg(26 %)
Folate97.78 μg(33 %)
Pantothenic acid0.58 mg(10 %)
Biotin2.65 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C73.65 mg(78 %)
Potassium875.72 mg(22 %)
Calcium165.37 mg(17 %)
Magnesium91.92 mg(31 %)
Iron2.16 mg(14 %)
Iodine1.62 μg(1 %)
Zinc2.75 mg(34 %)
Saturated fatty acids5.01 g
Cholesterol241.11 mg

Ingredients

for
4
Ingredients
18 ounces large shrimp
2 Mangoes (peeled and sliced)
3 tablespoons Shredded coconut
3 tablespoons Coconut milk
1 generous pinch Chili powder
2 tablespoons Curry powder
2 tablespoons Oil
3 tablespoons water
1 carrot (diced)
2 onions (diced)
3 cloves garlic (finely chopped)
2 stalks Celery (diced)
sesame oil
½ lemon (juice)
salt
peppers
To garnish
Celery
How healthy are the main ingredients?
Coconut milkgarlicMangocarrotonionCelery

Preparation steps

1.
Put half the mango slices into a blender with the grated coconut, coconut milk, chilli powder, curry powder and water and blend to a fine purée.
2.
Heat the oil and cook the diced vegetables for 4 minutes. Add the shrimps and cook for 2-3 minutes.
3.
Stir in the puréed mango sauce and simmer gently for 8 minutes. If the sauce becomes too thick, thin with a little coconut milk or warm water.
4.
Season the curry with sesame oil, lemon juice, salt and pepper to taste.
5.
Serve garnished with the remaining mango slices and celery leaves.