Prawnsshrimps Cooked With Coconut Milk Recipes

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PRAWNS/SHRIMPS COOKED WITH COCONUT MILK

This is a recipe from Madhur Jaffrey's "A Taste of India." The recipe is from Kerala, in southwestern India, and is being posted because I need the nutrition information for a class. It's also very tasty. (This may be edited later, as I just need the nutrition facts right now.)

Provided by Takawolffie

Categories     Curries

Time 1h30m

Yield 6 , 6 serving(s)

Number Of Ingredients 18



Prawns/Shrimps Cooked With Coconut Milk image

Steps:

  • Devein the prawns and pat them dry. Cover and refrigerate.
  • Heat a small, 5-inch/12.5cm, cast iron frying pan over a medium flame. When hot, put in the coriander seed, fenugreek seeds and peppercorns. Stir for about a minute, or until lightly roasted. Remove them from the heat, then grind them very finely, along with the dried curry leaves.
  • Heat the oil in a 10-inch frying pan over medium flame. When hot, add the mustard seeds. As soon as they being to pop, put in the fresh curry leaves. Stir and fry until they are lightly browned. Add the ginger and cook for another few seconds, stirring.
  • Add 450 ml of the water, and the paprika, cayenne pepper, turmeric, salt, whole chillies, lemon juice and ground spice mixture. Bring to a boil.
  • Turn the heat to medium-low and simmer vigorously for 5 minutes. Turn off the heat. (This sauce base may now be kept for several hours if needed.)
  • Five minutes before you want to eat, heat the sauce in the pan over a fairly high flame until it starts to bubble. Add all of the prawns. Stir them around until they just turn opaque, then stir in the coconut milk. Keep stirring until the coconut milk is heated through and the mixture begins to bubble again. Turn off the heat and serve.

Nutrition Facts : Calories 340, Fat 27.4, SaturatedFat 14.5, Cholesterol 147, Sodium 989.1, Carbohydrate 8.3, Fiber 2.1, Sugar 1.1, Protein 18.3

700 g medium prawns
30 ml whole coriander seeds
1/4 teaspoon fenugreek seeds
5 ml whole black peppercorns
10 dried curry leaves
2 teaspoons lemon juice
75 ml vegetable oil
5 ml black mustard seeds
10 fresh curry leaves
1 medium onion, peeled and cut into half-rings (In half, then sliced)
5 garlic cloves, slivered
5 ml freshly grated gingerroot
30 ml paprika
4 ml powdered cayenne pepper
2 1/2 ml ground turmeric
4 ml salt
3 whole fresh hot green chili peppers
400 ml unsweetened coconut milk

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