Directions:
- Heat oil in a large saucepan or wok, add chopped green chile and onions. Stir-fry for 5 minutes or until golden brown.
- Add curry leaves, ginger-garlic paste, and the dry spice powders. Stir-fry for a minute.
- Pour in the fresh tomato puree and cook for 2 to 3 minutes.
- Slip in the prawns with 50 milliliters of water and cook for 3 to 4 minutes over high heat. When the liquid has almost evaporated and the prawns are done, serve garnished with fried curry leaves and lemon wedge over 1 cup of cooked rice per person.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1161.84 Kcal (4864 kJ) | ||
| Calories from fat | 230.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.64g | 39% | |
|---|---|---|---|
| Sodium | 46.39mg | 2% | |
| Potassium | 521.56mg | 11% | |
| Total Carbs | 216.62g | 72% | |
| Sugars | 7.43g | 30% | |
| Dietary Fiber | 16.08g | 64% | |
| Protein | 24.46g | 49% | |
| Vitamin C | 125.6mg | 209% | |
| Iron | 863.2mg | 4796% | |
| Calcium | 126.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 270.05 Kcal (1131 kJ) | ||
| Calories from fat | 53.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.96g | 39% | |
|---|---|---|---|
| Sodium | 10.78mg | 2% | |
| Potassium | 121.23mg | 11% | |
| Total Carbs | 50.35g | 72% | |
| Sugars | 1.73g | 30% | |
| Dietary Fiber | 3.74g | 64% | |
| Protein | 5.69g | 49% | |
| Vitamin C | 29.2mg | 209% | |
| Iron | 200.6mg | 4796% | |
| Calcium | 29.4mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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