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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 food processor blend the chillies, ginger, and onion with 3 tbsp water – until mix forms a paste. | 2. Heat 1 tbsp oil in a wok, when hot add the mustard and fenugreek seeds, fry for 10 seconds. Add the chilli paste and fry for 5 minutes, adding water if it starts to stick to pan. | 3. Add turmeric and black peppercorns and fry the spices for a few seconds. Add the shrimp and the coconut milk. Cook until the scallops are done (about 3 - 4 minutes) is cooked through and the curry is thoroughly heated through. Splash lime juice on top, and finish with sprinkle of cilantro.and ENJOY! | 4. NOTE: I used 100 grams as a serving but you can easily increase that for a main dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red chilies	2			-	-	-	-
onion	1			28.0	6.537999999999999	0.77	0.07
ginger	2 1/2			4.0	0.8885	0.091	0.0375
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
black mustard seed	1	teaspoon		-	-	-	-
fenugreek seed	1/2	teaspoon		5.9755	1.0795	0.4255	0.1186
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
black pepper	1/2	teaspoon	cracked	2.8865	0.7354	0.1195	0.0375
scallop	300			93840.2128	4324.8098	16401.6372	666.4015
coconut milk	270			149040.0	3589.92	1483.92	15448.32
lime				-	-	-	-
cilantro				-	-	-	-

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