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Malaysian Portuguese-Eurasian Yellow Curry -Too Easy

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.6241
Energy (kCal)608.7425
Carbohydrates (g)131.7574
Total fats (g)6.6683
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blend all onions Fry the blended onions in oil till aroma Add in the spices, lower the fire. | 2. Fry till aroma. | 3. Add few cups of water. | 4. Add salt and sugar to taste Add meat and vegetables If you want to use lady's fingers, boil them till cook, then pour over with curry. | 5. Do not cook together. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cumin 4 tablespoons 90.0 10.6176 4.2744 5.3448
    fennel 4 tablespoons 6.7425 1.5878 0.2697 0.0435
    turmeric powder 1 tablespoon - - - -
    onion 8 512.0 119.552 14.08 1.28
    chicken - - - -
    cabbage - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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