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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry the onions, ginger and garlic in the oil for about 10 minutes | 2. Stir in the turmeric and coriander, then fry for 1 min more. | 3. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a paste. | 4. Return to the pan with 1 1/4 cups of water and the chilis and simmer for 10 minutes | 5. You can freeze it at this stage. | 6. Stir in the shrimp and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough. | 7. Add the cilantro, then season to taste with salt, pepper and lemon juice just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2		sliced	128.0	29.888	3.52	0.32
gingerroot	1	tablespoon	grated	4.8	1.0662	0.1092	0.045
garlic clove	4		crushed	-	-	-	-
sunflower oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
coriander	1	tablespoon	ground	14.9	2.7495	0.6185	0.8885
tomato	14	ounces	chopped	71.4407	15.4391	3.4927	0.7938
coconut	4	ounces	creamed chopped	401.4288	17.2705	3.7762	37.977
green chili pepper	2		halved deseeded sliced	179.91	42.5487	8.9955	0.8996
salt pepper				-	-	-	-
shrimp	14	ounces	raw peeled drained	281.6333	3.6097	53.9863	4.0063
cilantro	2	ounces	chopped	13.0408	2.0809	1.2077	0.2948
lemon	1			1.2808	0.4116	0.0486	0.0132

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