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Prawn Curry

 
One serving costs about $3.22 One serving costs about $3.22

$3.22 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,pescetarian,gluten free,pescatarian lunch,main course,main dish,dinner Indian,Asian
spoonacular Score:51%

Spoonacular Score: 51%

 

Need a gluten free and pescatarian main course? Prawn Curry could be a spectacular recipe to try. One serving contains 457 calories, 29g of protein, and 17g of fat. For $3.19 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of basmati rice, ground turmeric, ground coriander, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of Indian cuisine. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is solid. Try Coconut Tiger Prawn Curry (Thengai Konju Curry), Prawn Curry, and One-pan prawn & tomato curry for similar recipes.

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. Reviewers quite like it with a 5 out of 5 star rating and a price of about 99 dollars per bottle.

Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris



» Get this wine on Wine.com

Ingredients

Servings:
some
some basmati rice
basmati rice
3
3  cardamom pods
cardamom pods
2 sticks
2 sticks cinnamon
cinnamon
1 tsp
1 tsp cumin
cumin
1 tsp
1 tsp ginger juice
ginger juice
1 Tbsp
1 Tbsp ground ancho chili
ground ancho chili
2 tsps
2 tsps ground coriander
ground coriander
3 tsps
3 tsps ground turmeric
ground turmeric
some
some oil
oil
1 cup
1 cup onions
onions
0.5 lb
0.5 lb potatoes
potatoes
2 lb
2 lb prawns
prawns
some
some salt
salt
1 tsp
1 tsp sugar
sugar
2
2  tomatoes
tomatoes
4 oz
4 oz yogurt
yogurt
some basmati rice
some
basmati rice
3  cardamom pods
3
cardamom pods
2 sticks cinnamon
2 sticks
cinnamon
1 tsp cumin
1 tsp
cumin
1 tsp ginger juice
1 tsp
ginger juice
1 Tbsp ground ancho chili
1 Tbsp
ground ancho chili
2 tsps ground coriander
2 tsps
ground coriander
3 tsps ground turmeric
3 tsps
ground turmeric
some oil
some
oil
1 cup onions
1 cup
onions
0.5 lb potatoes
0.5 lb
potatoes
2 lb prawns
2 lb
prawns
some salt
some
salt
1 tsp sugar
1 tsp
sugar
2  tomatoes
2
tomatoes
4 oz yogurt
4 oz
yogurt


Instructions

  1. Shell, devein and wash prawns with salt water. Rub prawns with 2 teaspoons ground turmeric and 1 teaspoon salt. Set aside for 30 minutes.
  2. Skin and quarter large potatoes. Halve small ones. Rub with 1/2 teaspoon salt and 1 teaspoon ground turmeric. Fry in 2 ounces oil over medium heat until golden brown. Remove to a dish.
  3. In the same hot oil, fry cumin, cinnamon and cardamom for 1 minute, then add sliced onions and stir-fry for a further 5 minutes. Add prawns, ground chili, ground coriander, ground onions, ginger juice, yogurt, sugar and salt to taste. Stir to mix well.
  4. Add 3/4 pint boiling water and potatoes and cook until potatoes are tender and the gravy is very thick. Now add sliced tomatoes and remove from heat. Serve with rice. Serves 8.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.24
Ingredient
some basmati rice
3 cardamom pods
2 sticks cinnamon
1 teaspoon cumin
1 teaspoon ginger juice
1 tablespoon ground ancho chili
2 teaspoons ground coriander
3 teaspoons ground turmeric
some oil
1 cup onions
½ pounds potatoes
2 pounds prawns
2 tomatoes
4 ounces yogurt
Price
$2.76
$0.34
$0.28
$0.13
$0.15
$0.97
$0.25
$0.32
$0.30
$0.35
$0.30
$18.12
$0.92
$0.76
$25.96

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Yogurt is a good source of probiotics, "good" bacteria that contribute to intestinal health and can improve digestion. Look at the label on your yogurt and make sure it says it contains "live and active cultures."

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.

  • get more cooking tips

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
458 Calories
28g Protein
16g Total Fat
47g Carbs
14% Health Score
Limit These
Calories
458
23%

Fat
16g
26%

  Saturated Fat
1g
11%

Carbohydrates
47g
16%

  Sugar
2g
3%

Cholesterol
287mg
96%

Sodium
1106mg
48%

Get Enough Of These
Protein
28g
57%

Selenium
61µg
88%

Manganese
1mg
82%

Phosphorus
321mg
32%

Vitamin E
4mg
29%

Copper
0.57mg
29%

Iron
4mg
26%

Calcium
232mg
23%

Zinc
3mg
21%

Magnesium
70mg
18%

Vitamin C
14mg
17%

Vitamin B12
0.89µg
15%

Fiber
3g
14%

Vitamin K
14µg
13%

Potassium
446mg
13%

Vitamin B6
0.25mg
12%

Vitamin A
572IU
11%

Vitamin B3
2mg
10%

Vitamin B5
0.83mg
8%

Folate
28µg
7%

Vitamin B2
0.1mg
6%

Vitamin B1
0.08mg
5%

covered percent of daily need

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