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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Season the shrimp with turmeric powder and chile powder, and set aside. Toast the cashews, cardamom, cinnamon, and peppercorns in a skillet over medium heat until toasted and fragrant, about 7 minutes; remove from the skillet and set aside. | 2. Heat the sunflower oil in a large skillet over medium-high heat. Add the onion, garlic, and ginger; cook and stir until the onion has softened and begun to lose its red color, about 5 minutes. Stir in the shrimp and toasted spice mixture along with the salt, garam masala, bay leaf, tomatoes, and green pepper. Cook and stir until half of the shrimp has begun to turn pink, then pour in the coconut milk, cover, and bring to a simmer. | 3. Cover, and reduce heat to medium-low. Simmer until the shrimp are opaque and the vegetables are tender, about 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	2 1/4	pounds	peeled deveined	867.002	0.0	205.0205	5.202000000000001
turmeric powder	1/4	teaspoon		-	-	-	-
red pepper	1/4	teaspoon	ground	0.3125	0.0688	0.0146	0.0034
cashew	3	tablespoons		-	-	-	-
cardamom pod	5			-	-	-	-
cinnamon	2			-	-	-	-
black peppercorn	1	teaspoon		-	-	-	-
sunflower oil	4	teaspoons		159.12	0.0	0.0	18.0
red onion	1/2		diced	-	-	-	-
garlic paste	1/2	teaspoon		-	-	-	-
ginger paste	3/4	teaspoon		-	-	-	-
salt	to taste			-	-	-	-
garam masala	1/2	teaspoon		-	-	-	-
bay leaf	1			-	-	-	-
rom tomato	1/2	cup	diced	-	-	-	-
green bell pepper	2		seeded diced	-	-	-	-
coconut milk	1	can		827.5862	19.934	8.2399	85.7811

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