Jhinga Curry Shrimp In Coconut Milk Recipe
Servings: 4
Ingredients
- 2 Tbsp. vegetable oil
- 1 lb shrimp, peeled and deveined
- 1 tsp mustard seeds
- 1/2 tsp red chile pwdr Leaves from 3 sprigs of cilantro
- 1/2 tsp turmeric
- 1 lrg tomato, minced salt to taste
- 1 x inch piece fresh ginger, grated
- 1/4 c. light coconut lowfat milk
- 6 clv garlic, mashed
- 1/2 c. water
- 3 x green chiles - minced Garnish: Finely minced fresh cilantro
Directions
- Cooking Time: 20 minutesPrep Time: 15 min
- Tips: Pure coconut lowfat milk is extremely high in saturated fat. If you decide to use it, do so sparingly to get the flavor minus the fat.
- In a large saucepan heat the oil over medium heat. Add in the mustard seeds; as soon as they crackle add in the curry leaves, tomato, ginger, garlic, and green chiles. Saute/fry gently for 5 min or possibly till the tomatoes are soft. Stir in the shrimp; cook for 5 min. Add in the chile pwdr, turmeric, and salt; cook for 1 minute. Add in the coconut lowfat milk and water. Let the mix come to a boil, then lower the heat and simmer, stirring occasionally, till the shrimp are tender. Garnish with the coriander before serving.
- Variations: If you don't like coconut lowfat milk, you can replace it with water.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 4 servings | |
| Calories 208 | |
| Calories from Fat 88 | 42% |
| Total Fat 10.0g | 13% |
| Saturated Fat 1.69g | 7% |
| Trans Fat 0.18g | |
| Cholesterol 172mg | 57% |
| Sodium 174mg | 7% |
| Potassium 346mg | 10% |
| Total Carbs 4.83g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.35g | 1% |
| Protein 23.96g | 38% |
