Directions:
- In a food processor blend the chillies, ginger, and onion with 3 tbsp water – until mix forms a paste.
- Heat 1 tbsp oil in a wok, when hot add the mustard and fenugreek seeds, fry for 10 seconds. Add the chilli paste and fry for 5 minutes, adding water if it starts to stick to pan.
- Add turmeric and black peppercorns and fry the spices for a few seconds. Add the shrimp and the coconut milk. Cook until the scallops are done (about 3 - 4 minutes) is cooked through and the curry is thoroughly heated through. Splash lime juice on top, and finish with sprinkle of cilantro.and ENJOY!
- NOTE: I used 100 grams as a serving but you can easily increase that for a main dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 410.48 Kcal (1719 kJ) | ||
| Calories from fat | 268.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.83g | 46% | |
|---|---|---|---|
| Cholesterol | 56.25mg | 19% | |
| Sodium | 492.2mg | 21% | |
| Potassium | 454.65mg | 10% | |
| Total Carbs | 28.97g | 10% | |
| Sugars | 3.95g | 16% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 10.56g | 21% | |
| Vitamin C | 35.9mg | 60% | |
| Iron | 2.7mg | 15% | |
| Calcium | 32mg | 3% | |
| Amount Per 100 g | |||
| Calories | 216.37 Kcal (906 kJ) | ||
| Calories from fat | 141.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.72g | 46% | |
|---|---|---|---|
| Cholesterol | 29.65mg | 19% | |
| Sodium | 259.45mg | 21% | |
| Potassium | 239.65mg | 10% | |
| Total Carbs | 15.27g | 10% | |
| Sugars | 2.08g | 16% | |
| Dietary Fiber | 1.32g | 10% | |
| Protein | 5.57g | 21% | |
| Vitamin C | 18.9mg | 60% | |
| Iron | 1.4mg | 15% | |
| Calcium | 16.9mg | 3% | |
* 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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