Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Tamarind | not in our table | 0 |
| Asafoetida | 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 (240 ml ) grated coconut , preferably fresh
- 2 dried red chile peppers
- ½ tsp turmeric powder
- 2 peppercorns
- 1 piece of tamarind (the size of a small marble)
- ½ onion , chopped fine
- 1 drumstick (frozen works fine), cut into 8–10 pieces
- 10–15 shrimp , cleaned and de-veined
- 1 pinch asafoetida
Directions
Put the shrimp, onion, drumsticks, and asafoetida in a saucepan . Add a little water and cook until the shrimp and drumsticks are done. If using white fish instead of shrimp, then omit the shrimp at this stage.
Grind the grated coconut, chile peppers, turmeric, pepper and tamarind to a fine paste. If needed, add a tiny amount of water to form a thick fine paste. Avoid watering down the paste as far as possible.
Add to the shrimp mix and bring to a boil. If using white fish, add at this point.
Add salt to taste.
Serve with hot white rice.