A mildly spiced indian shrimp curry with a subtle hint of spices and creamy coconut milk. Enjoy with a hot steaming bowl of rice or with any paratha, roti or naan.
Ingredients For Shrimp curry with coconut milk Recipe
1 pound 500 gm shrimp, peeled and deveined
For marination
1 teaspoon lemon/lime juice
2 tablespoon Yogurt
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon Kashmiri red chilli powder
2 teaspoon Aachi chicken masala powder
As required Salt
For the curry
2 tablespoon coconut oil/vegetable oil
0.5 teaspoon cumin seeds/jeera
1 medium sized onion, chopped
Few curry leaves
2 tablespoon coconut milk
Nutrition value
391
calories per serving
24 g Fat26 g Protein17 g Carbs4 g FiberOther
Current Totals
24 g Fat
26 g Protein
17 g Carbs
4 g Fiber
MacroNutrients
Carbs
17 g
Protein
26 g
Fiber
4 g
Fats
Fat
24 g
Vitamins & Minerals
Calcium
103 mg
Iron
3 mg
Vitamin A
349 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
52 mcg
Vitamin B12
2 mcg
Vitamin C
13 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
83 mg
Manganese
0 mg
Phosphorus
278 mg
Selenium
51 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment