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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a thick bottomed pan pour the water and cook shrimps and green chillies in it. | 2. when the shrimps are firm. | 3. add in the tomatoes. | 4. cover the lid and let it cook. | 5. Grind the coconut chilli powder and onions to make a very fine paste. | 6. when the tomatoes are cooked add the paste to the shrimps. | 7. and bring to boil. | 8. adjust the consisitency of the curry as desired. | 9. remove from fir. | 10. crackle mustard in a wok when the oil is hot and throw in the curry leaves-- pour this over the shrimps curry-- serve hot with steamed rice-- yummy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	500		deviened shelled	160933.6983	2062.6713	30849.4033	2289.3385
green chilies	3		chopped	269.8651	63.8231	13.4933	1.3493
tomato	1/2	cup	chopped	13.41	2.898	0.6556	0.149
coconut milk	1	cup		552.0	13.296	5.496	57.216
onion	1	tablespoon	chopped	4.0	0.934	0.11	0.01
red chili powder	1	tablespoon		-	-	-	-
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
curry leaf	5			-	-	-	-
salt				-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669

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