RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.1897
Energy (kCal)	833.9868
Carbohydrates (g)	17.4241
Total fats (g)	86.6717
Fatty acids, total saturated 20:0 (g)	0.0056
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6361
Fatty acids, total polyunsaturated 17:1 (g)	0.0034
Fatty acids, total trans-monoenoic (g)	0.0008
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0026
Fatty acids, total saturated 4:0 (g)	1.2388
Fatty acids, total trans (g)	0.0014
Riboflavin (mg)	0.0433
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0004
Fatty acids, total polyunsaturated 24:1 c (g)	0.0129
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	7.1001
Tocopherol, delta (mg)	0.0184
Arginine (g)	0.9057
Proline (g)	0.3141
Fatty acids, total polyunsaturated 18:1 t (g)	0.0006
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.1286
Adjusted Protein (g)	0.0000
Cystine (g)	0.1237
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	19.6305
Copper, Cu (mg)	0.6316
Maltose (g)	0.0448
Zinc, Zn (mg)	1.7019
Total lipid (fat) (g)	86.6717
Vitamin K (phylloquinone) (g)	14.8120
Cholesterol (mg)	107.7540
Fatty acids, total saturated 22:1 undifferentiated (g)	0.1871
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0018
Menaquinone-4 (g)	0.0225
Phytosterols (mg)	5.2085
Folate, total (g)	43.3514
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0004
Vitamin A, IU (IU)	1653.3060
Energy (kcal)	833.9868
Fatty acids, total saturated 16:1 undifferentiated (g)	0.8609
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1318
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0051
Sugars, total (g)	10.2874
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	15.9951
Lutein + zeaxanthin (g)	44.3015
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0052
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3752
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	94.7562
Fatty acids, total saturated 16:0 (g)	14.1158
Carbohydrate, by difference (g)	17.4241
Vitamin D (IU)	0.1500
Fructose (g)	1.1042
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.7209
Tyrosine (g)	0.2117
Potassium, K (mg)	759.7542
Fatty acids, total saturated 12:0 (g)	22.0610
Vitamin A, RAE (g)	349.5920
Serine (g)	0.3170
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3244
Fatty acids, total trans-polyenoic 22:4 (g)	0.0002
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0024
Fatty acids, total saturated 22:0 (g)	0.0035
Fatty acids, total saturated 14:0 (g)	12.1305
Histidine (g)	0.1598
Isoleucine (g)	0.2700
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.3251
Water (g)	169.3014
Fatty acids, total saturated 8:0 (g)	3.7411
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0054
Carotene, beta (g)	344.6855
Sodium, Na (mg)	86.0160
Iron, Fe (mg)	4.6977
Energy (kJ)	3488.4758
Ash (g)	2.2610
Caffeine (mg)	0.0000
Glycine (g)	0.3236
Fatty acids, total trans-polyenoic (g)	0.0004
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.5661
Fatty acids, total polyunsaturated (g)	2.2247
Vitamin E (alpha-tocopherol) (mg)	2.3942
Sucrose (g)	1.3281
Vitamin B-6 (mg)	0.1366
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	1.0033
Vitamin D (D2 + D3) (g)	0.0075
Vitamin D3 (cholecalciferol) (g)	0.0075
Lysine (g)	0.3644
Beta-sitosterol (mg)	0.0600
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0004
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	4602.2400
Starch (g)	0.0352
Pantothenic acid (mg)	0.4663
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0007
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0915
Folate, food (g)	43.3514
Fatty acids, total saturated 20:1 (g)	0.0825
Fatty acids, total monounsaturated (g)	13.6765
Stigmasterol (mg)	0.0900
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0085
Fatty acids, total polyunsaturated 16:1 t (g)	0.0002
Fatty acids, total polyunsaturated 17:0 (g)	0.0009
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	41.5336
Fatty acids, total polyunsaturated 16:1 c (g)	0.0012
Fatty acids, total saturated (g)	65.8284
Vitamin B-12 (g)	0.0870
Calcium, Ca (mg)	61.2559
Fatty acids, total saturated 10:0 (g)	3.5947
Galactose (g)	0.0040
Tocotrienol, gamma (mg)	0.0014
Alanine (g)	0.3440
Glutamic acid (g)	1.6848
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	5.7200
Vitamin E, added (mg)	0.0000
Retinol (g)	320.4660
Leucine (g)	0.4966
Folate, DFE (g)	43.3514
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0004
Fiber, total dietary (g)	5.5058
Tryptophan (g)	0.0768
Threonine (g)	0.2483
Fatty acids, total polyunsaturated 18:1 c (g)	0.0084
Manganese, Mn (mg)	1.9674
Protein (g)	7.1897
Cryptoxanthin, beta (g)	6.6700
Fatty acids, total saturated 18:1 undifferentiated (g)	11.9619
Betaine (mg)	0.1020
Phosphorus, P (mg)	255.6494
Tocopherol, gamma (mg)	0.4886

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Indian Subcontinent >> Indian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Make the sauce:. | 2. Put the tomato paste in a bowl. Add the salt, sugar, garam masala, cumin, cayenne, cilantro, green chili, lemon juice, (if using dried curry leaves, add them at this point - fresh go in with the stir fry), and 1 T water. | 3. Mix well. Slowly add the coconut milk or cream, mixing as you go. Set aside. | 4. The sauce can be made ahead and refrigerated for several hours. | 5. Stir-fry:. | 6. Put oil in wok or skillet and set over medium high heat. When oil is hot, put in the mustard seeds. As soon as they begin to pop - a few seconds - put in the garlic and fresh curry leaves, if using. | 7. Stir till garlic turns medium brown and put in the shrimp. | 8. stir till the shrimp turns opaque most of the way through. | 9. Add the sauce, turn the heat to medium and heat sauce through till it begins to simmer. The shrimp should be completely opaque and cooked thorugh. Turn off heat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
salt	3/4	teaspoon		-	-	-	-
sugar	1/4	teaspoon		4.5885	1.1477	0.0	0.0
garam masala	1	teaspoon		-	-	-	-
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
cayenne	1/8 - 1/4	teaspoon		0.0	0.0	0.0	0.0
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156
green chile	1		chopped	-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
coconut milk	7	ounces	stirred	456.4268	10.9939	4.5444	47.3096
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
garlic clove	3		peeled chopped	-	-	-	-
curry leaf	10 -15			-	-	-	-
shrimp	1 1/4	1/4	peeled deveined washed	5.325	0.0682	1.0207	0.0758

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

Cooking in progress....

Stir-Fried Shrimp in Aromatic Tomato Cream Sauce