Serve with Basmati rice and potato or with naan bread.
1. In a bowl. combine the water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well
2. Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to the mixture.
3. Put the spice mixture into a pan and bring to a simmer. Turn the heat to medium-low and simmer for 10 minutes. The sauce should reduce and thicken.
4. Add the coconut milk, salt, tamarin paste and bring to a simmer.
5. Add the prawns and simmer, stirring now and then, until they turn opaque and are just cooked through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 170 | ||
Calories from Fat: 32 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 190mg | 58 % | |
Sodium 192.4mg | 7 % | |
Potassium 438.9mg | 12 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 5.3g | ||
Protein 26.9g | 38 % | |
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: 170
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