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Pat's Prawn Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)86.5714
Energy (kCal)502.9965
Carbohydrates (g)30.142
Total fats (g)4.111
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put onions and all ingredients EXCEPT prawns, tomatoes and coriander leaves into a pan and cook until the onions are soft and clear. If the mix starts to stick use a little bit of water - don't use extra oil. | 2. Once the onions have are clear and softened, add the coriander and prawns, coat them thoroughly with onion mixture and cook for five minutes. Add salt to taste. | 3. Next, add the passata, stir well and add ½ cup of water. Turn the heat down low, half cover the pan and simmer for about 10 minutes, stirring occasionally to prevent sticking. If the sauce is thick, the curry is ready. | 4. Serve with cold (yes, cold!) boiled white rice. This brings out the full flavour of the (heat) hot curry. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    king 500 -750 g cooked peeled 0.0 0.0 0.0 0.0
    oil 2 -3 0.0 0.0 0.0 0.0
    garlic clove 3 chopped 356.0 0.0 79.2 2.0
    coriander 1 teaspoon ground 5.364 0.9898 0.2227 0.3199
    cumin powder 1 1/4 1/4 356.0 0.0 79.2 2.0
    chili powder 1/4 teaspoon 1.9035 0.3355 0.0909 0.0964
    onion 3 chopped 84.0 19.614 2.31 0.21
    tomato passata 400 g skinned chopped tinned 356.0 0.0 79.2 2.0
    turmeric powder 1/2 teaspoon 356.0 0.0 79.2 2.0
    ginger powder 1/2 teaspoon 356.0 0.0 79.2 2.0
    paprika 1 1/2 1/2 9.729 1.8627 0.4878 0.4447
    coriander leaf 200 chopped 46.0 7.34 4.26 1.04

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



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