Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Tamarind | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ kg whole prawns
- ¼ tablespoon red chile powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon coriander powder
- ¼ tablespoon minced ginger
- 3 tablespoons oil
- Kudampuli (Malabar tamarind ) to your preferred sourness (can be substituted with lime juice)
- 15 curry leaves
- 20 pieces chipped coconut kernel (thin slices approximately 2 cm long each)
- 1 big green chile
- ¼ big onion (not sweet)
- Salt to taste
Directions
Remove the prawn tails and heads.
Cook the prawns in water with ginger, salt, curry leaves, green chillies, kudampuli and coconut. Leave a little water in the vessel at the end of cooking.
Heat the oil in a pan and fry the turmeric, chili powder and coriander powder in it until they turn brown.
Add the onion and sauté until wilted.
Add the cooked shrimp and simmer , stirring, until it reaches a semi-dry consistency.