Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
| Coriander | 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
- 1 cup vegetable oil
- 1 kg medium-sized prawns (shrimp) , cleaned with tails removed
- 0.5 kg tomatoes
- 4 medium-sized onions , cut in julienne
- 3 potatoes , cut in small cubes
- 2 green cardamom pods
- 1 black cardamom pod
- 2 cinnamon sticks
- 3 whole cloves
- 2 tbsp garlic paste
- 1 tbsp ginger paste (optional)
- 1 tbsp red chile powder
- 1 tsp turmeric powder
- 1 tbsp cumin powder
- 1 tsp black pepper
- Salt to taste
- 1 tsp garam masala
- ¼ tsp nutmeg and mace powder
- Fresh coriander leaves
Directions
Heat a tablespoon of oil in a pan and sauté prawns over medium-high heat for 2 minutes only, just until that their water dries out and they turn pink in color. Don't try to cook prawns for more than that because they will become rubbery and hard to chew.
In a saucepan , heat the remaining oil and fry onions over high heat for 8–10 minutes, stirring constantly until they become light golden in color.
When onions have been fried, add tomato pieces, ginger garlic paste, red chili powder, turmeric powder, salt, cloves, cardamoms and cinnamon sticks. Cover the pan and cook them over medium heat until they all mix together and form a curry. It takes at least 10–15 minutes for the curry to be cooked.
When curry becomes red and the onions soften, mix in potato pieces and 1 cup water. Let them cook for 15 minutes until the potatoes are tender.
Uncover the pan and cook over high heat until the oil starts to separate from the gravy. Add the cumin powder, black pepper powder, garam masala, nutmeg, and mace powder.
Add fried prawn pieces and a sprinkle of coriander leaves. Mix them together and then cover the pan. Cook for just a minute over very low heat.
Serve with boiled rice or naan.