Indian Shrimp Curry
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
392
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 392 cal. | (19 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 648 mg | (16 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 167 mg | (56 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 182 μg | (91 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 298 mg | |||
| Cholesterol | 270 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 tsp cayenne pepper
- ½ tsp Turmeric
- 1 Tbsp ground cilantro
- 1 tsp ground Cumin
- 2 Tbsps lemon juice
- 3 Tbsps Peanut oil
- ½ tsp brown Mustard seed
- 1 onion (finely chopped)
- 2 garlic cloves (crushed)
- 1 ⅔ cups Coconut milk
- 3.333 cups raw shrimp (with tails, halved lengthways)
Preparation steps
1.
In a bowl mix the cayenne pepper, turmeric, coriander, cumin, lemon juice, 1/2 tsp salt and 100 ml/7 tbsp water.
2.
Heat the peanut oil in a skillet and add the mustard seeds. As soon as they begin to pop, add the onion and garlic and fry the mixture until golden brown.
3.
Add the spice mixture from step 1 and simmer for 5 minutes.
4.
Stir in the coconut milk and bring to a boil. Add the shrimps and simmer for 2-3 minutes or until the shrimps are cooked. Season with salt, ground black pepper and lemon juice. Serve with rice or chapatis.
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