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Indian Prawn Curry

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)139.9801
Energy (kCal)1067.664
Carbohydrates (g)56.9581
Total fats (g)32.3577
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place prawns in a bowl with garlic, ginger, spices, 2 teaspoons oil and some salt and pepper. | 2. Stir well to coat the prawns.Cover and marinate in the fridge for 15 minutes. | 3. Meanwhile, cook the rice according to packet instructions. Cover and keep warm. | 4. Heat 1 tablespoon oil in a frypan over medium-high heat. | 5. Add prawns and fry for 2-3 minutes until lightly golden. Keep stirred. Removethe prawns and set aside. | 6. Add the remaining 1 tablespoon oil to the pan, reduce the heat to medium, then add onion and cook, stirring, for 5 minutes until softened. | 7. Stir in the tomato. Cover and simmer over medium heat for 5 minutes until tomato is softened. | 8. Return prawns to the pan. Add the yoghurt and coriander, then warm through, stirring, for 1 minute. | 9. Season to taste, then serve with rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green prawn 650 peeled deveined 578.5 0.0 128.7 3.25
    garlic clove 2 chopped 578.5 0.0 128.7 3.25
    ginger 2 teaspoons grated 12.06 2.5783 0.3233 0.1526
    salt pepper 578.5 0.0 128.7 3.25
    turmeric 1 teaspoon ground 9.36 2.0142 0.2904 0.0975
    garam masala 1 teaspoon 578.5 0.0 128.7 3.25
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    basmati rice 2 cups 578.5 0.0 128.7 3.25
    onion 1 sliced 64.0 14.944 1.76 0.16
    tomato 4 ripe chopped 167.44 37.128 8.736 1.456
    greek yogurt 1/2 cup - - - -
    coriander leaf 1/2 cup chopped 1.84 0.2936 0.1704 0.0416

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



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