Prawn and Tropical Fruit Curry

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Prawn and Tropical Fruit Curry
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Health Score:
Health Score
7,8 / 10
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
Author of this recipe:
How healthy are the main ingredients?
MangoCoconut milkcarrotgarlicCelerysesame oil

Ingredients

for
4
Ingredients
18 ounces
large shrimp
2
Mangoes (peeled and sliced)
3 tablespoons
3 tablespoons
1 generous pinch
2 tablespoons
2 tablespoons
3 tablespoons
1
carrot (diced)
2
onions (diced)
3 cloves
garlic (finely chopped)
2 stalks
Celery (diced)
½
lemon (juice)
To garnish

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.