Prawn Curry with Mangos
Nutritional values
(Percentage of daily recommendation)
| Calorie | 465 cal. | (22 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 939 mg | (23 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 118 μg | (59 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 29 g |
Ingredients
- Ingredients
- 500 grams frozen King prawn
- 2 Mangoes
- 1 generous pinch Chili powder
- 2 Tbsps Curry
- 1 carrot
- 2 onions
- 3 garlic cloves
- 2 stalks Celery
- 2 Tbsps Corn oil
- 3 Tbsps Shredded coconut
- 3 Tbsps Coconut milk
- 5 Tbsps sesame oil
- ½ lemon (juiced)
- salt
- freshly ground peppers
Preparation steps
Place the prawns in a colander and thaw. Pat dry.
Peel mango and cut the flesh into approximately 0.5 cm (approximately 1/4-inch) thick slices off the pit. Place half of the mango flesh in a blender with coconut, coconut milk, chili powder, curry and 3 tablespoons of water and puree into a smooth sauce.
Peel carrot, onions and garlic and cut into very small cubes. Trim celery, rinse and cut into small cubes. Set celery leaves aside.
Heat the corn oil in a saucepan and stir-fry the diced vegetables briefly, then add prawns and sauté briefly. Mix in sauce and simmer everything for about 8 minutes. If the sauce is too thick, thin with a little coconut milk or warm water.
Season curry with lemon juice, sesame oil, salt and pepper. Garnish with remaining mango slices and celery leaves.
