Curry recipe
In a large frying pan, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute.
Meanwhile, in a small bowl, combine the coriander, cumin, red-pepper flakes, turmeric, salt, and water. Add the paste to the onion and cook, stirring, for 1 minute.
Add the meat to the pan and cook, stirring, for 3 minutes. Raise the heat to moderately-high and cook to your taste, stirring, about 2 minutes longer for medium-rare. Stir in the cilantro.
This recipe yields 4 servings; 1 carb gram per serving.
Formatted for MC6 05-30-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 109 Calories; 10g Fat (83.4% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 270mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 Fat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 383 | ||
Calories from Fat: 219 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.4g | 32 % | |
Saturated Fat 9.1g | 45 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 79.9mg | 25 % | |
Sodium 92.2mg | 3 % | |
Potassium 621.2mg | 16 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 3.4g | ||
Protein 35.2g | 50 % | |
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: 383
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