Directions:
- Heat the oil in a saute pan over medium-high heat until hot. Add coriander, red pepper, mustard, turmeric, ginger, garlic, green chilies, kari leaves, and scallions, in this order. Saute stirring for 3 minutes or until the scallions are wilted. Add the shrimp and stir-fry until they lose the pink color. Stir in the coconut milk and cook until the sauce is heated through. Turn off heat. Season with lemon juice, salt and pepper, and serve. Serve garnished with the herb.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 487.03 Kcal (2039 kJ) | ||
| Calories from fat | 320.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.58g | 55% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1308.42mg | 55% | |
| Potassium | 254.69mg | 5% | |
| Total Carbs | 35.72g | 12% | |
| Sugars | 1.43g | 6% | |
| Dietary Fiber | 2.55g | 10% | |
| Protein | 10.27g | 21% | |
| Vitamin C | 7mg | 12% | |
| Iron | 2.1mg | 12% | |
| Calcium | 59.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 275.67 Kcal (1154 kJ) | ||
| Calories from fat | 181.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.14g | 55% | |
|---|---|---|---|
| Cholesterol | 37.22mg | 22% | |
| Sodium | 740.61mg | 55% | |
| Potassium | 144.16mg | 5% | |
| Total Carbs | 20.22g | 12% | |
| Sugars | 0.81g | 6% | |
| Dietary Fiber | 1.45g | 10% | |
| Protein | 5.81g | 21% | |
| Vitamin C | 4mg | 12% | |
| Iron | 1.2mg | 12% | |
| Calcium | 33.5mg | 6% | |
* 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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