try this refreshingly spicy shrimp curry...accompany it with long grain white rice and enjoy the heat and freshness!
1. Cook chilies, curry leaves, garlic, and ginger in oil in a 12-inch skillet over medium-high heat, stirring, until very fragrant and chilies are just softened, 1 to 2 minutes.
2. Reduce heat to medium and add spices, 1 tsp salt and 1/2 tsp pepper. Add mustard seeds.
3. Cook, stirring, until mustard seeds just begin to pop, 1 to 2 minutes.
4. Add onion and cook, stirring occasionally, until softened, about 4 minutes.
5. Add tomatoes and coconut, then cook, covered, until tomatoes are softened, 4 to 6 minutes.
6. Add shrimp and cook, uncovered, stirring, until just cooked through, 3 to 4 minutes.
Season with salt and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (134g) | ||
Recipe Makes: 6 | ||
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Calories: 199 | ||
Calories from Fat: 165 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 3.5mg | 1 % | |
Sodium 12.3mg | 0 % | |
Potassium 303.8mg | 8 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 5.6g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 199
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