Ingredients
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¼ cup vegetable oil
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1 large onion, chopped
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10 fresh curry leaves (Optional)
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1 tablespoon ginger garlic paste
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1 teaspoon ground coriander
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⅔ teaspoon salt
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½ teaspoon ground turmeric
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1 tomato, finely chopped
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1 teaspoon ground red chile pepper
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2 pounds medium shrimp - peeled and deveined
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¼ cup water
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1 teaspoon garam masala
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chopped fresh cilantro to taste
Directions
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Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
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Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat.
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Garnish with fresh cilantro and serve with flat bread or rice.
Nutrition Facts (per serving)
268 | Calories |
13g | Fat |
5g | Carbs |
31g | Protein |
Nutrition Facts | |
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Servings Per Recipe 5 | |
Calories 268 | |
% Daily Value * | |
Total Fat 13g | 16% |
Saturated Fat 2g | 11% |
Cholesterol 277mg | 92% |
Sodium 734mg | 32% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 4% |
Total Sugars 2g | |
Protein 31g | 61% |
Vitamin C 9mg | 10% |
Calcium 104mg | 8% |
Iron 5mg | 27% |
Potassium 376mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.